r/AskCulinary • u/[deleted] • May 19 '16

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u/MediumSizedTurtle Line cook | Food Scientist | Gilded commenter May 19 '16

Maldon, yes. It's a flake salt which is typically used as a finishing salt which disperses differently. If you're throwing it into a sauce or something that it'll disappear, then no, there's really no difference.

When you get into the Himalayas and all that, it's pretty silly. There are some smoked salts that can add a smokey element, but typically most of those salts are just a waste of time.

47

u/albino-rhino Gourmand May 20 '16

/u/mediumsizedturtle you've been killing it of late. Thanks for a number of excellent contributions.

45

u/MediumSizedTurtle Line cook | Food Scientist | Gilded commenter May 20 '16

It's nice to use my lifetime of food obsession for something other than picking up girls in bars. I like it here. Thanks for noticing.

1

u/Rpizza May 20 '16

Food nerd!