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    You are in: Home / Community Forums / Kitchen Information Reference Forum / Maldon Sea Salt
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    Maldon Sea Salt

    2Bleu
    Thu Jul 16, 2009 1:03 pm
    Food.com Groupie
    wave.gif Hi all,

    I've ordered 2 boxes of this unique salt from saltworks.com. Maldon Sea salt is made in England from the Maldon sea.

    We wondered if anyone has ever used it, if it's really all that different than the salt we use here in the USA or what.

    Little pyramid shaped salt. Requires less amount and no aftertaste. hmmmm....

    It should arrive this coming Tuesday, and can't wait to taste the difference, and if anyone has recipes that call for this specific salt we'd be interested in a link to the recipe(s) as well.

    TIA icon_smile.gif
    2Bleu
    Thu Jul 16, 2009 1:11 pm
    Food.com Groupie
    you can see it made here:

    http://www.maldonsalt.co.uk/Magic_of_Maldon_Salt.html

    This includes an intro to salt, and the last half shows how it's made. We were intruiged.
    Zurie
    Thu Jul 16, 2009 1:55 pm
    Forum Host
    I'm never without a box of Maldon Salt! It is imported to South Africa, and I naturally pay more for it.

    I still use ordinary kitchen salt, as well as the much-admired Himalayan Salt. I also have some Smoked Sea Salt (South African local product).

    But just last night my husband asked for Maldon. I said, you have a lot of salt to choose from, and this box is empty ...

    "I find Maldon the nicest", he said, so I fetched my reserve box of Maldon from the pantry cupboard.

    Maldon is a winner! (It is said to be healthier -- like most natural sea salts -- than table salt, but I am not sure about that. Maybe it does contain a few more minerals which get mined out of table salt).

    That said: I would not use Maldon to salt my veggies while cooking, for example. That's a waste, and you're not sure of the amount because of the large crystals. Also not in baking!

    Maldon is best used on boiled potatoes, salads, and anything which needs the personal touch of being salted at the table by the various diners. icon_biggrin.gif

    But it's money well spent! icon_biggrin.gif
    2Bleu
    Thu Jul 16, 2009 2:13 pm
    Food.com Groupie
    Thanks Zurie, for your helpful insight. So it's more a table salt than a cooking salt, is that right?

    I ordered ours from:
    http://www.saltworks.us/shop/product.asp?idProduct=37
    2Bleu
    Thu Jul 16, 2009 2:15 pm
    Food.com Groupie
    8.5 oz box is $6.50 but with $6 shipping, we bought two boxes. icon_smile.gif
    Zurie
    Fri Jul 17, 2009 1:46 pm
    Forum Host
    2Bleu, more than I pay for it, for sure!! But yes, it's an expensive salt if compared to just ordinary kitchen salt.

    And yes, although I sometimes do use it on a cooked veggie, it really should be more of a table salt -- in the sense of, strew it over when you haven't salted the food (potatoes in the skin, freshly steamed veggies, salads of various kinds. Especially wonderfully ripe tomato slices!)

    Also, when I have under-salted meat or whatever, I'd tell my husband to taste the food, and "here's the "Maldon"! icon_cool.gif icon_lol.gif
    Zurie
    Fri Jul 17, 2009 1:47 pm
    Forum Host
    Zurie wrote:
    2Bleu, more than I pay for it, for sure!! But yes, it's an expensive salt if compared to just ordinary kitchen salt.

    And yes, although I sometimes do use it on a cooked veggie, it really should be more of a table salt -- in the sense of, strew it over when you haven't salted the food (potatoes in the skin, freshly steamed veggies, salads of various kinds. Especially wonderfully ripe tomato slices!)

    Also, when I have under-salted meat or whatever, I'd tell my husband to taste the food, and "here's the Maldon, if you need it!" icon_cool.gif icon_lol.gif
    Zurie
    Fri Jul 17, 2009 1:48 pm
    Forum Host
    Sorry, can't seem to edit, and have the dreaded double post!!!!!!!!
    2Bleu
    Fri Jul 17, 2009 9:56 pm
    Food.com Groupie
    sounds great Zurie, thanks so much for your help and can't wait till Tuesday when it arrives! icon_smile.gif
    Moor Driver
    Sun Jul 19, 2009 2:39 pm
    Food.com Groupie
    It's all I use and now I really don't like the taste of table salt. It has such a nice flavour and none of that burning sensation you get with table salt. I'm sure you'll love it. The texture is wonderful.
    2Bleu
    Sun Jul 19, 2009 3:13 pm
    Food.com Groupie
    Moor Driver wrote:
    It's all I use and now I really don't like the taste of table salt. It has such a nice flavour and none of that burning sensation you get with table salt. I'm sure you'll love it. The texture is wonderful.


    Thanks. When you say 'table salt' do you mean sea salt/kosher salt, or regular Morton's salt?

    How would you compare it to Kosher or Sea salt?
    AskCy
    Mon Apr 25, 2011 6:55 am
    Food.com Groupie
    I find normal table salt (the fine granule stuff.. not anything like kosher or normal sea salt) too harsh and don't use it.. but Sea Salt like Maldon is much less harsh .. well it is to me (I'm not a big user of salt, never have been.. it scares me watching TV chefs throwing it in like they are trying to de-ice a path)

    Steve
    FranOnTheEdge
    Thu Apr 28, 2011 6:17 pm
    Experienced "Head Chef" Poster
    I've loved using Maldon Sea Salt for many, many years now, so I was intrigued to see this "Magic of Salt" movie they have there. I can only say that I am horrified to find that what I had believed to be a good old English firm, had employed such an utter numpty! to do the voice over for it.

    She pronounced "Chlorine" to echo "rhyme" "chlo-rhyne" - heck even the American online dictionaries don't do that.

    It's pronounced chloreeeeen, for gawd's sake! that female can't have done any chemistry at school - not and paid attention anyway. Good grief!

    I wonder if anyone at the company has ever listened to it? I hope not, or it would show them up as less than believable too.

    I've recently become quite addicted to programs like "The Universe" & "Universe", and "Unfolding Universe" etc etc Series on TV lately, and the occasional mispronunciation (to me) in programs mostly populated by people from the US, Russians, and Germans (+ a few English) could only be expected to assault our ears, but the pure bliss of hearing the purring voice of John Hurt in the latest one, was just.... heavenly.

    Maldon is quite close to home, and I've seen the salt packet on the table, (both mine and my Mum's) for many years.
    Mum puts it in a glass pot, with an odd (i.e. not matching) sort of heavy cut glass stopper, we dip our fingers in the pot, and grind a pinch of the crystals over dinner.

    It's the one time I don't seem to mind getting dusty fingers. The taste is said to be milder than normal salt, but I don't really find it particularly milder, myself. Just nicer.

    It can make me feel younger than I am, as I do rather like to leave at least one crystal unground, and let it sit whole, on the food - preferably the best, most even and tallest looking of the crystals. Very satisfying. In fact I quite fancy taking a photo of a single richly red tomato sitting on the salt, perhaps with one whole crystal on top of the tomato.... red and white.... lovely.

    You know, they have a picture of salt crystals on the website... but the salt in the packet never looks as glass-like as that, it's always softly dusty white - probably due to mashing around in the packets. Looks gentler than their pristine image does.

    Heck, I do sound like an old grump... sorry about that.
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