Quote:
Originally Posted by d-null
cool, so they are meant to be added at the end or at the table.... I was intrigued by a bag of some really charcoal looking salt that was priced at $85... what exotic salt would you recommend for a first try for a chateaubriand or something like that?
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Yup used that way for the most part unless due to your location that is your normal salt.
I would start in the sea salt range and work yourself more towards the mineral type salts. Go with a high end but more common fleur de sel (spelling) first. If not that perhaps a good grey salt. Little latter I would suggest one of the more mineral based ones like the Hawaiian you mentioned or another that is at the tip of my tongue but I can not think of right now that is from a land based mine in the mid west area.
One of the best ways to figure out salt tastes is during tomato season, get a sampler of salts and taste each on a slice of tomato. Swig of water after each taste. Another option is to use a radish or a seeded English cucumber when tomatoes are not in season.