All About Fleur De Sel And How To Cook With It
Fleur de sels are small round silica-coated pearls, which are mined mostly in the Mediterranean Sea. They vary in color depending on the mine location and consist primarily of silver, gold and copper. The larger ones are generally harvested from waters surrounding the coasts of Morocco and Spain.
Fleur de sels are made from magnesium chloride and oxygenated seawater. As it forms, fleur de sel is a thin brittle crust in the shell of seawater as it dissolves. Fleur de sels have been found since ancient days, and has traditionally been used as both a fleur de sal and healing salt. Today, it is still used as both a garnish and a seasoning to flavor food and drink.
The most important benefit of fleur de sel is its moisture content, which makes it a perfect choice to sprinkle on salads and soups, or on baked foods like potatoes. It can also be added as an additive to marinades and sauces, as well as to season grilled meats. A thin, white film that coats the food or skin protects the ingredients from moisture loss. This film is fragile but flexible enough to be sprinkled or rolled into balls for sprinkling into recipes. It will not spoil and can retain its taste for several weeks, making it an ideal choice for adding zest to everything from fish to cheese to meat.
You can add fleur de sel to any recipe in which you wish to enhance its salty taste or use it as an ingredient to help add that bit of saltiness to your favorite beverages. For example, you may enjoy the taste of salty shrimp gumbo or a dish that calls for Cajun spice rub. In either event, the addition of fleur de sel to the ingredients will help to enhance the flavor. If you decide to put it in fish batter, however, it will make the batter taste a bit more fishy.
Unlike other types of table salt, fleur de sel does not have a crystallized top layer, so it will not cause excess residue when you drain it off of the pan. Because there is no crystalline top layer, this type of salt also does not need to be stored in an airtight container. Many chefs prefer to use this type of salt in a squeeze bottle for quick salt additions during the cooking process or to use in salt shakers to add salt to cocktail glasses or salt brine.
Fleur De Sel Amour: Most chefs use fleur de sel as an excellent alternative to table salt for cooking because it has a much more subtle flavor. Unlike regular table salt, the flavor of this sea salt is much more delicate. It has a light flavor that is somewhat reminiscent of honey and a lightness to it that are not overpowering. This makes it a very fine salt to use in a wide variety of dishes from roasting vegetables to using it to season many seafood dishes.
This type of salt also goes by names such as fleur de Merlot and fleur de noirs. Although the name suggests that the salt should be used in French cooking, it actually goes better on foods that are cooked on the stove rather than being cooked on the oven. That being said, it is still a fine salt for French cooking regardless of whether you intend to use it in French or non-French cuisine. There is even a type of fleur de sel called petite alloise. It comes in a very tiny crystal clove and is typically used in cooking that is light and served warm, such as fish or shellfish dishes.
Fleur de Sel has a reputation as being a highly versatile salt with a range of culinary uses. It can be used in a variety of ways and it even has a delicacy that is made from fleur de sel. If you are looking for a great salt to use in French cooking, make sure that you check out fleur de sel. It will surprise you at all of the flavor that it has. Chefs and enthusiasts worldwide love this versatile salt and now there is no reason why you shouldn’t, too.