What are fleur de sel salt and what is it for? Quite simply, fleur de sel is a salty treatment specifically designed for use in ponds. It involves gathering the thin waxy layer of magnesium-based salt which rises from the sea bed of France, mostly but not entirely on the coasts of southwestern France, primarily but not exclusively within the Brittany area. Fleur de sel is actually produced by a slightly more complex mechanical process. But that’s a subject for another article.
Seawater has two levels: low pressure and high pressure. The thickness of seawater varies greatly and is dependent upon factors like wind and the current weather conditions. Low pressure water evaporates more quickly than high-pressure ones, therefore higher amounts of moisture are lost rapidly. As a result, the concentration of dissolved minerals like sodium and chloride tends to become lower. A solution to this issue is using seawater salts in ponds.
When moisture from seawater is concentrated, it becomes denser. The seawater density increases as a consequence of the increased water vapor content. The crystals grow larger and heavier, so to have even smaller crystals, you need to reduce the moisture content even further, and that’s where fleur de sel comes in. It is a fine, white crystalline salt that contains tiny iron sulfide molecules. It has a very unique physical and chemical makeup, which allows it to quickly dissolve in water. It is also very low in sulfate content, which means it doesn’t form floc.
To prepare fleur de sel for consumption, you would need about eighteen ounces of sea salt, less two or three tablespoons of fleur de sel salt (which should be purchased in bulk to make sure you get enough), and a glass of water. Mix the salt and water until the fleur de sel has been dissolved into the water. Leave it for fifteen minutes and then cleanse the glass with cool clean water. You should now have a salt water solution that you can use to flavor foods. This salty taste can actually help enhance the taste of certain foods.
Another great way to enjoy fleur de sel is to use it as a regular salt substitute. By mixing it with table salt, it will have a salty taste, but won’t have the full effect of regular table salt. Because it is very similar in taste to regular table salt, most people will not be able to tell the difference at first. Many restaurants also use fleur de sel as an ingredient in their regular menu because of its versatility as a seasoning salt.
Fleur De Sel has other uses as well. In fact, it’s best kept as a kitchen seasoning as fleur de sel is a safe alternative to regular table salt, and one that Jewish people have used for centuries. They even use fleur de sel to season their unleavened breads, making them more flavorful and healthier. Since fleur de sel is safe for consumption on the shavings from chickens, it’s also safe for making bread.
The fleur de sel crystals can be divided up into five categories, each having its own specific number of grams per ounce. The highest in this group are fleur de frise Crystals, which are about twenty-five percent sodium chloride in water. Crystals can also be frozen by crushing them in a bowl, then using the liquid as a soap additive or as a salt substitute. They should last for about twelve months before needing to be replaced. Per pound, the crystals in fleur de sel products are about two thousandths of a pound.
The lowest concentration of sodium chloride is found in fleur de sel chips. You won’t taste salt, but you will notice a different texture. The fleur de sel chips will have a chalky taste, like chalk or dried-out seaweed, and will be crunchy. In order to improve the texture, you can add a little bit of extra rock salt. This doesn’t affect the taste in the least, so this is a good salt to use if you want to salt your food’s a bit without changing the flavor altogether.