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Due to its unusual appearance, crunchy texture and strong taste, it is one of the favorite dishes of 21st century chefs, but it is also found in more and more households.
Although most people in the world use classic table salt, there is a version of salt that is constantly invading fine dining hospitality. (More and more chefs are working with it in local restaurants, too.) The history of Maldon gourmet salt flower began about 140 years ago in England.
It is not surprising that salt extraction has a thousand-year-old tradition. The remains of the oldest salt mine were found in the settlement of Hallstatt in Austria, where the craft was practiced as early as 5000 BC. Thanks to the development of technology, salt mining no longer poses a special danger, but before machines it was not only dangerous to health, but it was a very expensive process. Direct contact with salt can cause serious dehydration, and inhaling sodium isn't good for the lungs either. According to records, ancient China was the oldest civilization that engaged in trade as well as salt extraction. They mostly obtained their essential spices from the sea or through evaporation in salt lakes.
Maldon Salt Flower is a type of sea salt that is extracted, processed and sold by the Maldon Salt Company in Essex. Identifiable by its distinctive pyramid-shaped crystalline grains, the salt is mined at the mouth of the River Blackwater in south-east England (Blackwater Estuary National Park). Thanks to its texture and taste, professionals refer to it as one of the highest quality salts in the world.
The pyramid-like shape is created by unique production technology. Meanwhile, the authorities allow the seawater to evaporate until only the largest salt crystals remain. Although technology has made this process much easier, Maldon Salt still places great emphasis on preserving traditional methods. This is why salt is usually collected during spring tides, when the difference between high and low water levels is arguably greatest.
What is the difference between Maldon salt and other salts?
Currently, salts can be divided into three main categories in the world.
The most common A saltWhich consists of small crystals. Because of the anti-caking substances in table salt, it is used by restaurants, ordinary people and kitchens as well, as table salt can maintain its consistency even in humid climates.
Another type of salt is also commonly used in kitchens. the Kosher salt Ideal for seasoning meat. Its larger particles adhere well to meat and are relatively evenly distributed over the selected product. Thanks to its coarse-grained texture, kosher salt is considered one of the purest salts in the world.
In terms of cleanliness: A Maldon salt flower Followed closely by kosher salt. The irregular Maldon salt flower crystals contain extremely high concentrations of minerals. Its larger, firmer chips enrich the dish with a delicious taste with every bite. This is exactly why we sprinkle this salt on the food afterwards, just before serving.
Maldon salt flower is not only suitable for food. If we listen to com. thekitchn For his book, instead of table salt, we also cover the rims of cocktail glasses with it.
Below is the steak recipe Provided by Maldon Salt, the end result will be ensured by special salt grinding.
Dry seasoned ribeye steak with seasoned butter
Ingredients for steak
- Ribeye steak (2x4cm slices, 350-400g/slice)
- 1 teaspoon Maldon flower salt
- A little table salt
- A little olive oil
Ingredients for seasoned blue cheese with butter
- 100 grams of butter
- 100 grams of blue cheese
- A small handful of chives
- pepper to taste)
This is how it's done
- Start dry-marinating the day before planned cooking: Sprinkle the steak with a little table salt and place it on a wire rack, then leave it uncovered in the refrigerator overnight.
- To prepare the sauce, combine the butter, cheese, and sliced chives in a small bowl. Pour the mixture onto a piece of baking paper, then shape it into a cylinder. Place it in the refrigerator to cool.
- When you're ready to grill, turn the grill up and give it enough time to heat up properly.
- Drizzle the steak with olive oil and season with salt. Fry the steak, turning constantly, for 5-6 minutes, until the outside begins to caramelize well. The internal temperature of the steak should be between 52-60°C for a medium-rare result.
- Let the steak rest for a while and season with Maldon salt.
- Before serving, drizzle a little seasoned butter on the slices, which will melt beautifully onto the meat.
Cover Photo: Sweet marshmallow /Stock Struggle
