‘Coarse sea salt’ and ‘fleur de sel’ are often utilized interchangeably, nevertheless they are not synonyms. This article explains the most critical distinctions amongst these two types of salt.
The two coarse sea salt and fleur de sel are extracted from sea water and have a coarse grain construction. But that is in which the similarities among the two finish.
What is coarse sea salt?
Coarse sea salt has a grain dimension in between one and six mm (or 1000 to 6000 m (with m referring to microns)). It is produced on a massive scale and as a result fairly inexpensive. The refining method consists of washing, drying and sieving. The consequence is a dry, tough and nicely defined grain. Most buyers use coarse sea salt for preparing dishes with a salt crust, incorporating the salt by grinding it with a salt mill. The food sector mostly employs coarse sea salt in smokehouses, for brine production and for seasoning snacks, fish, meat, …
The difference with fleur de sel
Fleur de sel generally has a grain dimension among and four mm ( and 4000 m). It is harvested manually from the prime layer of the salt pan and is not processed afterwards. As a outcome, manufacturing is significantly restricted – which explains why this variety of sea salt is comparatively high-priced in contrast to coarse sea salt. Its moist and soft grain structure are what sets fleur de sel apart, creating it unsuitable for salt mills. Fleur de sel will get its special framework and characteristic soft taste from its substantial mineral material (calcium and magnesium). Chefs often flip to fleur de sel to add a finishing touch to their dishes.
An overview of the principal distinctions:
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