Sunday, August 12, 2007

Maldon Salt

Sea salt seems to be everywhere these days. From amuse bouches to desserts, this condiment has revolutionized the way chefs have achieved the yin and yang of food. I finally got myself a box of Maldon Salt, a sea salt from the UK. In the beginning, I couldn't decide which salt to buy but this article convinced me.

Maldon salt has an unusual shape. It comes in flakes rather than geometric crystals and I think it's this peculiarity that makes it so special. The flakes provide a rather interesting texture to the food that is finished with the salt. It's also not as aggressive as the usual kosher salt I use. While the kosher salt seems to hit your mouth with full force, the Maldon lingers and gently creeps up on your palate.

They say the best sea salts elevate the simplest of food to a whole new level. Yesterday, a friend gave me some cherry tomatoes that she harvested from her backyard. I popped one in my mouth...good, sweet, intense tomato flavor. I popped another one with a sprinkling of, what a difference a few salt crystals made! The salt made the sweetness of the tomato come alive and the crisp texture of the salt provided a wonderful contrast to the juiciness of the tomato.

And so I went out and gathered a few basil leaves from my herb planter and made a simple appetizer. Home grown tomatoes and basil, sprinkled with Maldon salt...a taste of summer on a plate.

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