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Brock & Jess
High quality flake salt that is very afforble! My grocery store used to carry this and charge 3x the price! The texture of the salt makes food taste better compared to regular salt. Also looks super fancy :) great on steak. I’ve also included a picture of this flame salt compared to regular iodized salt.
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Denise Barney
Maldon sea salt flakes from Maldon Lake in Essex, England, a hard salt that resembles snowflakes. According to legend, flake salt was first manufactured in Maldon by accident nearly 2,000 years ago, when the slaves of Casius Petrox overheated his bathwater. His slaves had inadvertently discovered a method of producing salt from sea water. Still produced and hand-harvested to ensure the old world traditional salt with the distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. flake salts have dry, thin, parchment-fine brittle crystals that create bold, sparks of taste when eaten. Typically used as a finishing salt, it provides a snap of texture and a brief explosion of pungency to fresh vegetables, green salads, or wherever a more vibrant, salty presence is desired.
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A grain of salt
I have heard world-renowned chefs have been known to carry around their own personal packets of Maldon's. And now I understand why. I am converted. The beautiful flakes make ME feel like I'm holding my own in the cooking wars. The flavor is unparalleled. It looks beautiful. I will not be going back to any other sea salt (though I do still have a soft spot for my pretty pink Himalayan!).Now I just need to find my own carrying case...
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Center4Ants
Oh my glob. For years I only relied on kosher salt and had this notion that finishing salts like Maldon or fleur de sel were completely unnecessary and just indulgences that snooty chefs at 3 star Michelin restaurants use for that "wow" factor. BOY WAS I WRONG!I was inspired to buy this after a large amount of research on how to up my steak game - in particular after reading Kenji Lopez Alt mention it constantly on the Serious Eats site for finishing off meats. To make a long story short, the main takeaway you need to know with Maldon salt is this: it is not necessary to have it, BUT it will definitely make your meals/life better. The most important thing is to salt your food well ahead of time (with kosher salt) so that the smaller crystals can penetrate the surface and add flavor deep into the food, then cook it, THEN finish it off with Maldon to get a nice crunchy/zesty blast of flavor on the surface. Although this is a no brainer for prime rib, steaks, pork chops, fish (oh man, a nicely seared salmon or halibut with Maldon? Yes, please!), etc - I also love using it on vegetables (think of how amazing roasted asparagus or eggplant or carrots are - now imagine being able to take them to the next level). Buy this and kick your meals up a notch. Really the only downside is if you really fall in love with this stuff, the next time you have a blood pressure test you may be at risk for hypertension. You have been warned!
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Indiana A.
Have I become a salt snob? I asked for a
marble salt box
for Valentines Day, and I couldn't very well put common table salt inside such a beautiful thing, could I? No. I did a bit of research and found out that Maldon's Sea Salt flakes are the gold standard... even better than the pink salt I bought at the big box store that rhymes with Bosco! This salt's texture is a delight and the flavor is clean and bright (without being sharp). This is a little luxury in my kitchen, and every time I use it, I'm like, "Dang. This is the good life!"
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Rita
So, I wondered why anyone would pay top dollar for this salt. I mean, it's just SALT for crying out loud. I already have a couple of sea salts, as well as the ubiquitous pink salt, and I figured that was more than covering the bases on salt. But I had to find out what all the fuss was about, and now I know. This is the angel's version of salt; like solid snowflakes with bright and fresh salt flavor (hey- it's not really explainable, but I'm trying...). This is the finishing salt they use in heaven.It's light, crispy, relatively large flakes of salt which taste very pure. Comparatively, the iodized stuff in the round box (that we all grew up with) tastes as though it has been in that iconic box since the beginning of time.This is tactile, and more fun than I'd like to admit to pinch and grind between your fingers onto your food. I wouldn't recommend a grinder, it's too fine for that. It arrives in a plastic bag contained in a rather flimsy outer branded cardboard box (that is NOT the shipping box- just the product itself) so you will need something to store it in. A non-metal, non-plastic salt cellar is the thing for everyday use.
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Sean Logue
I was buying a salt cellar for a friend recently, and when I did so, I tossed a box of this for myself into the cart to try, just for fun.Sure, I know more than the average bear about salt. I read a book on it, and have tried some of the fine salts, smoked salts, and I have coarse chunks of pink Himalayan salt in a grinder on my table (they look great). But, what do I use everyday for cooking? Morton Kosher Salt in a salt cellar for an easy pinch when I need it. The flakes are flat, stick to food well, do not contain the metallic-taste of iodine, readily-available, and so inexpensive, it is essentially free.I tried this salt for the first time this morning on my poached eggs. Suddenly, I understand why, long ago, salt was so valuable it was used as currency. Yes, it was a clean, clear taste, without any off-flavors. But, I expected that. What I didn't expect was the effect of the triangular crystals. They stick to the food much like the flakes, without falling off like the old-fashioned, iodine-laden crystalline cubes we all grew up with (if you have some of those still lying around, just toss them - they really aren't worth eating). But, why are they better than the Kosher flakes? Because they crunch in your mouth when you eat them. It is an almost surreal experience. I found myself looking forward to each bite, because every time I bit down, there was a satisfying soft crunch, along with a tiny little explosion of salt taste in my mouth. This salt is just fantastic! So much so that I set aside some time this evening to write a review to let people know.There are really only two drawbacks.One is it is more expensive than the Morton Kosher salt, though still extremely reasonably priced for what you get, in my opinion.The other? What the heck am I going to do with the two full boxes I still have of Morton salt now that I've found this?Very highly recommended. Get a box and try it out, even if you are skeptical. Trust me on this.Sean Logue, 2015
