Salt Expert Guesses Cheap vs Expensive Salt | Price Points | Epicurious

Epicurious
14 Feb 201914:43
EducationalLearning
32 Likes 10 Comments

TLDRBen Jacobson, a salt expert, shares his insights on various types of salt in this informative and engaging video. He discusses the differences between fleur de sel from France and Guatemala, noting the unique characteristics and ideal uses for each. Jacobson also explores smoked salts, highlighting the distinct smoky flavors and the production methods that lead to differences in quality and price. Table salts are compared based on their texture, taste, and production techniques, with a focus on their suitability for different culinary applications. Flake salts, known for their flaky and pyramid-like structure, are evaluated for their texture and mineral content. Lastly, garlic salts are tasted and compared, with an emphasis on the freshness of the garlic flavor and the type of salt used as a base. Throughout the video, Jacobson emphasizes the importance of using quality salt to enhance the flavors in cooking and provides valuable tips for selecting the best salt for different dishes.

Takeaways
  • 🧂 Fleur de sel is a solar-produced salt, typically the first crystal that forms on the surface of brine in open-air pans.
  • 🌍 Salt's flavor can vary by region, influenced by the environment where it's produced, such as Italy, Spain, France, or Guatemala.
  • 🌞 The production process of fleur de sel involves natural elements like sun, wind, and even birds, which can leave a 'funk' that is desirable in the final product.
  • 🥩 Ben suggests using French fleur de sel on steak or hearty vegetables like roasted carrots or cauliflower for a refined finish.
  • 🔥 Smoked salts have a distinct smoky flavor, which can be added to food without the need for actual smoking. However, the quality can vary, with some tasting artificial.
  • 💧 The moisture content in fleur de sel can indicate the speed of the salt-making process and the environmental conditions during harvest.
  • 💰 Price does not always reflect quality; a more expensive salt may be due to factors like production scale, packaging, and brand.
  • 🍽 Table salts are often finely granulated and may include additives for free-flowing properties, which can affect the taste and texture.
  • 🌊 Natural sea salt or table salt tends to have a lighter, pillowy texture and a more subtle, less bitter flavor compared to industrially produced salts.
  • 🧂 Flake salts, known for their light and flaky texture, are best when thin and almost translucent, providing a textural contrast in dishes.
  • ❄️ Salts with added minerals, like calcium, can have a more pronounced minerality and a slightly bitter taste, which some may find less appealing.
  • 🧄 Garlic salt is a flavored salt that can be either granulated with free-flowing agents or flaky and more natural, with a fresh, rich garlic aroma.
Q & A

  • What is the literal translation of 'fleur de sel'?

    -The literal translation of 'fleur de sel' is 'salt flower', which refers to a type of salt that is solar produced and typically the first salt crystal to form on the surface of the brine in open-air salt pans.

  • Why is fleur de sel considered a natural antibacterial?

    -Fleur de sel is considered a natural antibacterial because of its salt properties, which generally help to inhibit the growth of bacteria.

  • What factors contribute to the varying taste of fleur de sel from different regions?

    -The taste of fleur de sel can vary due to the environment in which it is produced, including the specific characteristics of the seawater, the climate, and the presence of biomaterial during the production process.

  • How does the moisture content in fleur de sel affect its quality?

    -The moisture content in fleur de sel can indicate the freshness and quality of the salt. A higher moisture content can suggest that the salt has not been over-dried and retains some of its natural properties.

  • What are the characteristics of a well-produced fleur de sel?

    -A well-produced fleur de sel is clean, well-processed, with minimal bio material and irregularities in the salt crystals. It should be compact, have a nice crunch, and dissolve quickly in the mouth, leaving a natural taste.

  • How does the production process of smoked salt differ from that of natural sea salt?

    -Smoked salt is often produced industrially, with the addition of liquid smoke to impart a smoky flavor. This process can result in a more intense and artificial smoky taste compared to natural sea salt, which is produced through the evaporation of seawater.

  • What is the primary difference between table salt and natural sea salt?

    -Table salt is typically granulated, uniform, and free-flowing, often with added agents to prevent caking. Natural sea salt, on the other hand, has a more irregular crystal structure, is less uniform, and may not have added agents, giving it a more natural taste and texture.

  • Why might one type of salt be more expensive than another?

    -The price of salt can be influenced by factors such as the production method, the quality of the salt, the packaging, and the scale of production. Artisanal or naturally produced salts may be more expensive due to the labor-intensive harvesting process and the smaller scale of production.

  • What is the appeal of using flake salt as a finishing salt?

    -Flake salt is valued as a finishing salt for its light, flaky texture and the textural contrast it provides to dishes. Thin, almost translucent flakes are preferred as they dissolve easily on the tongue and do not feel like rock salt.

  • How does the presence of calcium in flake salt affect its taste and quality?

    -The presence of calcium in flake salt can give it a more minerally taste and a slightly bitter quality. It can also affect the structural integrity of the salt flakes, making them thicker and potentially less desirable for some culinary uses.

  • What is the difference between infused and flavored salts, as mentioned in the context of garlic salt?

    -Infused salts are those where the flavor is absorbed into the salt crystals themselves, while flavored salts have added flavorings, such as garlic powder, which are mixed with the salt. Flavored salts often have free-flowing agents to prevent the added moisture from causing the salt to cake.

Outlines
00:00
🧂 Introduction to Fleur de Sel and Smoky Salts

Ben Jacobson, a salt expert, discusses the characteristics of fleur de sel, a solar-produced salt known for being the first crystal to form on the surface of brine in open-air pans. He differentiates between a French and a Guatemalan fleur de sel based on their appearance, moisture content, and the presence of biomaterials. Jacobson also describes the process of making salt and how environmental factors influence its taste. He then contrasts these with two types of smoked salts, noting the use of liquid smoke and the difference in texture and flavor between the two. He concludes by suggesting uses for each type of salt and emphasizing the natural and irregular beauty of fleur de sel.

05:01
🍽️ Table Salts and Flake Salts: A Comparative Analysis

Jacobson distinguishes between two types of table salts, one being a fine, free-flowing industrially produced salt and the other a more natural sea salt with less uniform crystals. He discusses the taste, texture, and production methods, including vacuum evaporation and the addition of free-flowing agents. Moving on to flake salts, he notes the importance of thin, translucent flakes for a pleasant mouthfeel and describes the structural integrity and mineral content of the two examples. Jacobson evaluates the taste, with a preference for less minerality and bitterness, and concludes with the cost comparison, indicating that quality smoked salt can be obtained at a lower price point.

10:02
🧄 Garlic Salts: Flavor and Texture Examination

The expert explores two varieties of garlic salt, one a classic granulated salt with a nostalgic flavor and the other a flakier, more fresh and rich option. He discusses the addition of free-flowing agents to prevent caking, especially when flavors are added to salts. Jacobson evaluates the smell and taste of each, noting the intensity and quality of the garlic aroma and flavor. He also touches upon the cost, suggesting that the flakier, fresher-smelling salt is likely more expensive due to its texture and the apparent lack of free-flowing agents. He concludes by advocating for the use of quality salt in every meal for a more enjoyable dining experience.

Mindmap
Keywords
💡Fleur de sel
Fleur de sel, which translates to 'salt flower,' is a type of salt that is considered a delicacy. It is produced by collecting the first salt crystals that form on the surface of the brine in open-air salt pans. In the video, it is described as a solar-produced salt with a natural antibacterial property and is associated with a specific production process that involves the environment's influence on its taste. The script mentions fleur de sel from France and Guatemala, highlighting differences in refinement and moisture content.
💡Biomaterial
Biomaterial in the context of the video refers to organic matter that can sometimes be found in fleur de sel, such as small chunks of wood, dirt, dust, or even bird droppings. It is mentioned that most of this material is sifted out before the salt reaches consumers, but some biomaterial can contribute to the salt's unique characteristics and 'funk'.
💡Smoked Salt
Smoked salt is a type of salt that has been infused with a smoky flavor, often through the process of smoking water and then collecting the vapor. The video discusses two types of smoked salt, one of which has a very strong, almost artificial smoky flavor, while the other has a more natural and subtle smokiness. Smoked salt is used to add a smoky taste to food without the need for actual smoking.
💡Table Salt
Table salt is a finely granulated salt that is commonly used for seasoning food. It is industrially produced and often includes additives to ensure free-flowing properties, such as calcium silicate. The video contrasts table salt with other types of salt, noting differences in texture, taste, and production methods. Table salt is typically less expensive and more uniform in appearance.
💡Flake Salt
Flake salt, also known as pyramid salt, is characterized by its light and flaky texture. It is formed very slowly, resulting in a natural formation that is thin and almost translucent. The video describes the ideal flake salt as having structural integrity without being too coarse or rock-like. Flake salt is often used as a finishing salt to add a textural contrast to dishes.
💡Garlic Salt
Garlic salt is an infused salt that has garlic flavor added to it, making it easy to incorporate a strong garlic taste into dishes without the need for fresh garlic. The video distinguishes between a classic granulated garlic salt with a nostalgic smell and a flakier, more fresh and rich garlic salt. The choice between the two depends on the desired flavor profile and texture in a dish.
💡Free-flowing Agent
A free-flowing agent is a substance added to salts to prevent clumping and ensure that the salt flows easily from containers. This is particularly important for granulated salts and those with added flavorings, which can cause the salt to cake or clump. The video mentions that table salt likely contains a free-flowing agent, while a more natural sea salt or the flakier garlic salt does not.
💡Natural Sea Salt
Natural sea salt is derived from the ocean or seas and is typically less processed than table salt. It often retains more of the minerals and trace elements found in seawater, giving it a distinct taste. The video suggests that salt B, which has a light and pillowy texture without a bitter tannic pull, is likely a natural sea salt.
💡Calcium Silicate
Calcium silicate is an additive sometimes used in the production of table salt to ensure free-flowing properties. It is mentioned in the context of industrially produced salts, where uniformity and flowability are important for packaging and dispensing. Calcium silicate helps to prevent the salt from caking or sticking together.
💡Structural Integrity
In the context of flake salt, structural integrity refers to the salt's ability to maintain its flaky form while still being delicate enough to dissolve easily on the tongue. The video discusses the desirability of a thin, almost translucent flake salt that has structural integrity but is not so thick or coarse as to be unpalatable.
💡Mineral Content
The mineral content of salt affects its taste and quality. Salts with higher mineral content, such as those with visible calcium deposits, can have a more pronounced mineral flavor and may be slightly bitter. The video contrasts a salt with high mineral content, which might be less preferred for its bitterness, with a more subtle and natural tasting salt.
Highlights

Fleur de sel is a solar-produced salt, typically the first crystal to form on the surface of brine in open-air pans.

Salt's natural antibacterial properties help sift out large biomaterials like wood, dirt, and even bird droppings.

Fleur de sel varies in taste due to its production in different environments, from Italy to Guatemala.

Salt A appears to be a refined French fleur de sel with minimal biomaterials and compact crystals.

Salt B seems to be a less refined Guatemalan fleur de sel with more biomaterials and faster-formed crystals.

Smoked salt A has an intense, almost artificial smoky flavor, likely produced with liquid smoke.

Smoked salt B offers a lighter, more natural smoky taste, suggesting a higher quality and possibly higher cost.

Table salt A is finely granulated, free-flowing, and industrially produced, likely with additives for flow.

Table salt B appears more natural, with less uniform crystals, possibly a natural sea salt without additives.

Flakes salt A is coarse with a strong briny flavor, while flakes salt B is lighter, flakier, and less mineral-heavy.

Garlic salt A has a nostalgic, classic taste with a hint of bitterness, likely a common commercial product.

Garlic salt B provides a fresh, rich garlic flavor with a flakier texture, indicating a more premium product.

The quality and characteristics of salts can greatly affect the taste and texture in culinary applications.

The cost of salts can vary significantly based on production methods and quality, with higher quality not always being more expensive.

The use of salts extends beyond just seasoning, with specific types enhancing particular dishes for a refined culinary experience.

The importance of using quality salt is emphasized for a better tasting and more enjoyable meal.

Salts should be chosen based on the intended use, from everyday seasoning to special finishing touches.

Transcripts

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Salt ExpertFleur de SelSmoked SaltTable SaltCulinary UsesSalt ProductionTaste ProfilesNatural SaltCooking TipsFood ScienceQuality Salt