Guess how many types of salt find their home in my cupboards? My current count is 7. Why do I have so many varieties? The better question is why don't you? There is the perfect salt for every dish and every occasion and the key is experimenting.
I started with the famous Fleur de Sel hand harvested from the Brittany coast of France. Directly translated "Flower of Salt" these grainy thick crystals often have a slightly darker almost dirty look to them. Do not be discouraged by the appearance, this salt can add life and energy to your dishes. I often add it to my fresh salsas and salads as the grains don't completely dissolve and linger longer on your tongue. Use sparingly as a little often goes a long way. The increased interest in fine foods has made it easier to find ingredients once almost impossible to locate and most specialty food places will carry this amazing fleur de sel. I usually pick mine up at The Gourmet Warehouse in Vancouver. I encourage anyone who has not tasted this salt to try it out and tell me what you think????
When I have some free time I'll write about my trip to the salt mine, a truly amazing experience and I have the pictures to prove it!
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