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Sea salt is not as salty as rock salt which tends to be more sodium chloride (sea salt is a wider range of minerals). I ask family members to try and bring back sea salt for me from their holidays so I can have different ones for bread making. I tend to use rock or table salt for boiling veg/pasta/rice etc. Whereas sea salt flakes are used for flavouring dishes.
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Tell me about salt. Is Maldon just a successful branding story or is there more to it? Is there anything else people use and prefer? I don’t find Maldon salty enough and have to put about 20p’s worth in every meal. But the crystals look cool and so does the box on the shelf.
Maldon is primarily a finishing salt - a nice crunchy texture that is very good for meaty things and chips.
Due to the way Maldon is made (evaporate sea water) you end up with flakes but that also means you don't end up with a very dense crystal structure. So if you are salting by volume (tsp, tbsp) using Maldon, it is roughly half as much regular table salt of the same volume.
1 tsp of Maldon ~ 3.5g
1 tsp of table salt ~ 7gAdjust accordingly in your recipes.
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dancing james
Aroogah
@hangedup
Tell me about salt. Is Maldon just a successful branding story or is there more to it? Is there anything else people use and prefer? I don’t find Maldon salty enough and have to put about 20p’s worth in every meal. But the crystals look cool and so does the box on the shelf.