| |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
02-10-2004, 11:34 AM
| ||||
| ||||
 Fleur de Camargue I just recieved a kilo gift of this salt. I have never had this particular one yet, Fleur de sel and grey salts are always in my pantry, has anyone used Camargue? It's supposed to be the best.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"  |
|
#3
02-14-2004, 05:56 AM
| ||||
| ||||
| Two things i've tested so far with the salt. I made a passion fruit Creme Brulee in which I added a touch of the salt to the eggs and sugar just before tempering the cream. The salt really brought out the citrus notes of the fruit and did not effect the texture of the custard at all. Very nice. Then I washed and patted dry some large stem strawberries, sprinkled them ever so lightly with the salt, and then drizzeled them with 12 year old Balsimico. Drank a 77 Fonseca with the berries. Amazing! No wonder this salt cost $50 a kilo  
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
|
| Bookmarks |
| Thread Tools | |
|
|
