Salt

I am reading and enjoying a cookbook called, The New Portuguese Table by David Leite. Great recipes, and beautiful photography. The book takes you on a journey through the country's eleven historical provinces plus the island of Madeira and the Azores (where my maternal grandparents are from). Davis suggests using Belamandil coarse sea salt in cooking. In the "Sources" section of the book, it recommends Sea Salt Superstore in Everett WA to buy the Belamandil salt. Anyone have any experience with this salt? I am using Maldon coarse sea salt and wondering if there is any noticeable difference?

[Jenise]

I dunno, Karen, never had the other. But for both the money and my personal tastes, I can't imagine anything better than Maldon. The delicate crunch of the big flat crystals combined with the fact that it's less salty than so many of the fleur de sels I've had, just nails it for me. I've quit looking!

Btw, though, you said "in cooking". I use Maldon as a finishing salt (and a few others for smoke flavor or exciting color, but much less often), but for cooking I use Diamond Crystal kosher and think spending money on more expensive salts for cooking is just cuckoo. YMMV.

I dunno, Karen, never had the other. But for both the money and my personal tastes, I can't imagine anything better than Maldon. The delicate crunch of the big flat crystals combined with the fact that it's less salty than so many of the fleur de sels I've had, just nails it for me. I've quit looking!

Btw, though, you said "in cooking". I use Maldon as a finishing salt (and a few others for smoke flavor or exciting color, but much less often), but for cooking I use Diamond Crystal kosher and think spending money on more expensive salts for cooking is just cuckoo. YMMV.

I do much the same thing only I buy a salt from our local health food store in bulk. It is rich in natural minerals, and has pretty colors in it Tastes very clean, and is on the mild side of salty.