Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Artisan Ingredients (http://www.fornobravo.com/forum/f19/)
-   -   Salt, salt, salt (http://www.fornobravo.com/forum/f19/salt-salt-salt-1739.html)

CanuckJim 03-25-2007 02:42 PM

Salt, salt, salt
 
Everybody,

Went searching for a black volcanic salt that a friend mentioned she tasted in a restaurant. Did a quick search and came up with this:

Gourmet Food - THE NIBBLE - Salt Glossary - Salt Types, Terms and Definitions

Maybe it's more than anybody needs to know about the subject, but interesting nonetheless. The type I use for bread is sel gris, more specifically Sel Marin de Guerande. It's pretty special stuff.

Jim

Hendo 03-25-2007 05:29 PM

Re: Salt, salt, salt
 
Jim,

Thanks for this posting the website is most informative. Had a quick look too at saltworks.us, where many of the photographs came from, and found some favourites, eg Maldon salt and smoked salt from Anglesey. I really had no idea there are so many gourmet salts out there!

I note that sel gris has a stronger flavour than some other salts is this the reason you use it for bread baking?

Paul.


All times are GMT -7. The time now is 06:45 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC