Fine Gray Sea Salt (1 lb)

Everything online right now is insanely expensive and this is heavier than some things to ship, but much cheaper in person to buy, but great salt!

As described. But be aware, this is extremely powerful and strong.

I am currently cooking my way through Richard Olney's cookbooks --  Simple French Food , The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--in Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris... , and  Provence: the Beautiful Cookbook , et al. --after reading his biography  REFLEXIONS  and also learning that he, along with Elizabeth David's  FRENCH COUNTRY COOKING  and Roy Andries de Groot's  Auberge Of The Flowering Hearth  were the books that most influenced Alice Waters of Chez Panisse fame as she cooked her way through them and taught herself to cook after being inspired by a visit to France during her student days.Olney stresses that he only used sea salt from Guerande, one coarse, and one fine, and that no other thing would make so much difference to one's cooking as the salt one used. Olney said:"My kitchen contains no fine salt. I use two coarse sea salts,
one grey, the other 'refined' (white). The grey salt has the
finest flavor but it holds too much moisture to be used in a salt grinder and it throws quite a heavy scum, harmless but unattractive, when added to boiling water. The white
salt is reserved for anything that requires seasoning with
finely ground salt, for boiling vegetables and for use at
the table."So I tried it, and it's true. It has the flavor of the sea and makes food come alive just a little more than other salts.Olney also had a unique blend for his pepper grinder as follows if you want to give it a try: approximately 5 parts black pepper, 3 parts white pepper, 1 part allspice. Because the size of allspice berries are uneven, Olney coarsely broke them up in a mortar to match the size of the peppercorns before adding to the mixture (add all together and stir in a bowl to distribute evenly, then fill pepper grinder).Olney also stated that cooked in a liquid (such as in soup), pepper turns bitter and loses the aromatic qualities its prized for. Olney never used pepper in soups, stews, stocks, sauces, or in gratins that begin in a liquid. He did, however, always use it for stuffings, terrines, sausages, pates, seasoning the interiors of meats, and for roasting and grilling.He also kept the pepper grinder, along with the fine salt from Geurande, at his table and encouraged its use.

This sea salt is really good. The taste is way less harsh than table salt. I use it mostly for cooking since it pretty course. The texture is moist so I am not sure it would work well in a salt grinder. I love the idea of using a salt that has lots of minerals from the sea. I use this salt every day in all my cooking. The item was packaged well, and arrived on time. I will be buying once i run out, but this bag has lasted me 8 months already.

I only use this sal when cooking. I love it

This salt comes from the Southern Marshes of France which is conciddered to be the best salt available. The Sea Saltfrom the ocean is laced with plastic and other contaiminets that I don't care to use.

But this one is extremely salty tasting compared to the one I used get from the Napa Style catalog.

Love this product for my Keto recipes.