How To Use Fleur De Sel
Fleur de sel is a crystalline, delicate white sea-salt originated from the northern Atlantic regions of France. Because it naturally forms under very limited conditions of weather, and it needs to be individually skimmed off by hand, it is one of the most expensive salt varieties known till date. Due to these reasons, it cannot be used as a substitute for common salt, but can be successfully used as a condiment or garnish. We have already told you how to use turmeric in the kitchen and ginger in cooking. Here at OneHowTo.com, we are going to talk about how to use fleur de sel.
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How is Fleur de Sel formed?
Fleur de Sel is a very expensive and rare form of sea-salt. It is a French term which means ‘flower of salt’, which is given because of the aroma of the violets it develops as it dries. A thin layer of the salt rises up to the surface of the shallow pools of the sea-water along the French coast, mainly in the region of Brittany. This layer of salt is collected to form Fleur de Sel. The weather conditions need to be just perfect to allow the flowers to bloom on the water surface. To be particular, it needs lots of wind and sun to develop.
Unique properties of Fleur de Sel
Fleur de Sel is extremely delicate, and quickly dissolves. That is why, it needs to be added to the dish immediately before you serve it. Sprinkling the salt adds a burst of texture, visual appeal and flavor to the dish. One common use of Fleur de Sel is to sprinkle it on candies like caramels to contrast and heighten the sweetness. Because it is crystalline in texture, it melts slowly in your mouth, and its pleasing, earthy flavor keeps lingering on your tongue. Because it is damp and crystalline, it is sold in jars, and should be stored in air-tight containers only.
Uses of Fleur de Sel
Fleur de Sel is mostly used as a special occasion condiment only. Below you'll find a list so you know how to use fleur de sel:
- Pour it in a salt cellar, take a pinch and sprinkle it over a food just before serving. It has a delicate flavor that adds a perfect touch of saltiness to freshly sliced melon or tomato.
- Because it is very expensive, do not waste it in pasta water or as a meat seasoning before cooking. Instead, use it as a finishing salt only.
- Because it dissolves quickly, it should be sparingly sprinkled for finishing simple seafood, like pan-roasted salmon, rare lamb, pork tenderloin, caramel or chocolate desserts etc.
- Add a few pinches to your dinner salad, and you would like the sharp salty spikes and subtle crunch it will add.
- Sprinkle it over a fresh olive oil dipped bread, and be surprised with the crunchy texture it gives.
- You may also try it with melon or a yoghurt lassi.
- Fleur de Sel is also the choicest salt for candy makers and bakers. They use it to make salted chocolates, caramels and other confectionaries
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