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There's Salt, Then There's Salt - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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There's Salt, Then There's Salt

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  • There's Salt, Then There's Salt

    A while ago, I ran into a reference to gray French sea salt while reading some recipe or other. Ignored it, because I thought I'd never find it. By accident, I found some recently in a local organic food store. Used it on a Carol Field Foccacia, and everyone who tried it couldn't believe the flavour. Neither can I.

    The stuff I got is Sel Marin de Guerande by a company called Le Paludier (Bretagne sud). Apologies for not being able to add the proper accents on the Es. The blurb on the back reads:" This sea salt from Guerande is hand collected according to an age-old ancestral method. Simply drawn and sun-dried, it is kept gray intentionally in order to preserve its clay particles and the smell and flavour of Dunalliella-Salina seaweed." And does it ever.

    If you think salt is just salt, give this a try if you can get it. There's a reason they call it "Fruit de L'Ocean du Soleil et du vent." The 1 kg bag I bought cost $5.29 Canadian, and it's imported by La Maison Orphee, 1450 rue Provinciale, Quebec, GIN 4 A 2; Tel: 418-681-1530, Fax: 418-661-2203.

    I won't go into the bouquet or lingering taste sensation a la wine writers .

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827
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