The very best kind
of salt for all cooking is, in my opinion, English sea salt from Maldon, in
Maldon salt consists
of very pretty, small white crystalline flakes that crush very easily between
your fingers for cooking with. For the table, use it either in a good-quality
salt mill or a small salt cellar. Crushed sea salt gives jacket
potatoes a really crispy crust, and it's wonderful coarsely crushed over
chips (or anything fried). I once discovered by accident, sitting at a
restaurant table, that a fat, chunky chip wrapped in a rocket leaf,
then dipped first in mayonnaise,
then in sea salt, is a quite wickedly brilliant combination!
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This is such a standard ingredient that it is used in almost all recipes, so I won’t bother listing them all here.
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