Using Kosher salt.

[Isa]

Fleur de sel:
Translation on the text on the jar

During the summer when the wind stops, la fleur de sel starts forming on top of the salt bath(??) with help from the sun. The art of the saulnier, the salt picker, is to be patient to pick this elusive gift of nature. The smallest wind can make the fleur de sel disappear.

Mother nature is so made that each pick of fleur de sel of Camargue, a region of France, has its own specifities. It is why the name of the saulnier appear on each box.

[Ruthy]

fleur de sel is the top layer of sea salt from Brittany that has been dried by the sun. It is totally white and finer and much more expensive than the sel de Guerande or gray salt. It is generally used to season food either at the end of cooking or at the table. I happen to love the coarser grained gray salt which is a quarter the price. I never put it into my salt grinder and love the crunchiness of the grains. Commercial Spanish or French sea salt is good for the grinder

[cookM]

I have this salt called "celtic salt", and I've been wondering if there's another name it goes by. It's granular and somewhat moist looking. Is it on of those fleur de sels? Has anyone ever used or seen this salt?

[Live_to_cook]

Re: comparative measures kosher vs. regular

On the side of the box I have it says use measure for measure... for what it's worth.

I don't use "regular" in cooking any more so I couldn't really tell you.

[mudbug]

A good short chart for various salts

Salt: It's Not All the Same

A guide to the most important seasoning in our pantry, from simple to
exotic.

Type: Table salt (plain)
Qualities: Small, hard, dry cubes; pours easily; dissolves slowly; sharp-tasting
on front of palate, otherwise mild
Recommended uses: General cooking, household cleaner
Availability and price: Widely available; cheap

Type: Table salt (iodized)
Qualities: Same as plain table salt, with iodine added
Recommended uses: Prevents goiter (an iodine-deficiency disease common where seafood is not available)
Availability and price: Widely available; cheap

Type: Kosher (Diamond Crystal)
Qualities: Dry, hollow pyramids; dissolves quickly; moderately salty; delicate
Recommended uses: General cooking, baking, brining, preserving, finishing; all-purpose
Availability and price: Regional; cheap

Type: Kosher (other brands)
Qualities: Flattened cubes and fused flattened cubes; very dry and hard; dissolves slowly; mild
Recommended uses: General cooking except baking; salt crusts and salt doughs
Availability and price: Generally available; cheap

Type: Sea salt
Qualities: Any salt from sea water; often the same as table salt
Recommended uses: Finishing
Availability and price: www.celtic-seasalt.com; types and prices vary widely

Type: Sel gris
Qualities: Hard, moist gray crystals of solar-evaporated salt from the northern Atlantic coast of France; briny; sweet; delicate; dissolves slowly
Recommended uses: Baking and roasting; finishing
Availability and price: Mail-order, gourmet shops, www.vegcountry.com, www.surlatable.com; expensive

Type: Fleur de sel
Qualities: Hard, slightly moist white crystals of solar-evaporated salt from the northern Atlantic coast of France; briny; sweet; delicate; dissolves slowly
Recommended uses: Finishing (condiment)
Availability and price: Mail-order, gourmet shops, www.deandeluca.com, www.chefshop.com, www.tavolo.com; expensive

Type: Hawaiian Alae
Qualities: Pale-orange crystals; hard, dry; slight taste of iron; silky from natural clay
Recommended uses: Finishing
Availability and price: Regional, www.chefshop.com, mail-order; cheap

Type: Black Salt (Kala namak)
Qualities: Large rocks or fine powder; pale violet to purple-black; strong sulfuric aroma; earthy
Recommended uses: Indian cuisine
Availability and price: Mail-order, www.indiaplaza.com, ethnic markets; moderate

From: http://www.cookinglight.com/articles...e.asp?aID=9306

[cookM]

Hey, has anyone heard the rumor that Diamond Brand kosher salt is going out of buisness? I would be happy to hear if anyone knows of the contrary. It'd be a cryin' shame if they are.

cchiu's guide to salt is very useful. The only more extensive one I've ever seen came from a Morton Salt Products catalog. Kosher salt is also good for cooking other foods in right? I've seen some fish cooked on T.V. that was cooked in a salt casing. And I vaguely recall that they use Kosher salt for this purpose. Anyone know why?

I've had great luck using a combination of Kosher Salt and Sea Salt in roasting pumpkin seeds on the grill or in the oven. Use a little lime juice, dash in a little celery salt towards the end, and rub some chile peppers on the pumpkin seeds, and, man, you've got an awesome snack that is quintessential beer food. The salt sometimes cakes so well that most people prefer to scrape some salt off of the saltier ones.

Can leftover salt from roasting pumpkin seeds be re-used? And can anyone speak with more authority on the appeal and science of cooking meat and seafood in salt? Thanks!

Jimmy, Jimmy's Chiles

[This message has been edited by Jimmy (edited 12-20-2000).]

[Nicko]

I have never tired Fleur de sel but I am going to pick some up, sounds wonderful. Kosher salt has always been what I use along with sea salt. Great guide on salt cchui.

[Live_to_cook]

Anyone who's roasted a beef roast or other item in a salt crust, what's the benefit of the cooking technique? Besides not having to get out your saltshaker of course.

[ShawtyCat]

All my salt questions have been answered! I recently bought a box of Kosher to try and have shoved my table salt to the back of the cupboard. Why didn't someone let me know how good this stuff is? I found the table salt to be chemical tasting and a little too strong at times. The kosher salt is wonderful and so much easier to measure by hand. I also noticed that Ive cut back on the amount of salt I use....the flakes are a nice size and I always think Im using way too much.

Ill have to take the advice here and try my hand at Sea Salt...have to buy another mill first . Maybe Ill check Penzeys for Fleur de Sel. Ive heard fab things about that salt and am looking forward to the flavor.

And Cchiu Thanks for the salt guide.

Jodi

[alexia]

I've also used Malden Salt (from K.Arthur catalog), mostly for finishing. I think I like it as well or better than Fleur de Sel. You might want to try it, too.

[chiffonade]

Has anyone found a need to supplement their diet with iodine if Kosher salt is used? Kosher salt is unadulterated (having to answer to a higher authority...) and contains no iodine. When we were all using microscopic "table" salt, we had our share (or more) of iodine added to our diet.

[ShawtyCat]

What about mulit vitamins Chiff? Ill have to look at mine but I thought Iodine was in the suppliments. And can't you get it from some types of food?