Feel free to download pdf versions of our Tasting and Pairing Notes for our Tasteology line of sea salts or our Soakology Basics all provided by clicking on the appropriate link at the bottom of this page.
Sea salt is by nature reactive and corrosive when it comes into contact with almost all metals. For that reason, we do not recommend using tins for storage. We also recommend caution if considering the use of a small salt bowl and spoon. There is a reason why most antique salt bowls and spoons were silver or gold. Not only because the well to do appreciated salt as part of the table service, but also because silver and gold were not reactive in the presence of sea salt.
Natural Salts - All of our salts are best stored in wooden or bamboo salt cellars except for those with a much higher moisture content like the Sel Gris de Guerande. You may prefer to keep this wonderful salt in a sealed container to preserve the moisture content.
Smoked Salts - These salts are best kept in a closed or sealed container. If not, the bold smokiness will dissipate in about two weeks.
Sugars - Our sugars should be kept in airtight containers, especially in climates with higher humidity. Even if they clump, you should be able to easily break them apart.
Peppercorns - Peppercorns prefer a cool dry place to help preserve freshness, but they will keep for quite a while. Don't crush, mill or grind them until you need them. Buying ground pepper is like buying non-alcoholic beer. What's the point?
If you are just begining to use sea salt, keep in mind, this isn't your parent's kosher or table salt. The higher mineral content (as little as 1.5% mineral content qualifies as "higher mineral content") will make the salt taste saltier, but not when you put it on the food. If your food tastes salty when using sea salt, then you have used too much. Sea salt is primarily a natural flavor enhancer.
Welcome to the flavor enhanced world known as sea salt. We only use the table and kosher salt for melting ice during the difficult winter months!
For those of you just learning to use our smoked sea salts, you are about to experience the thrill of the grill in new ways. To help you do so, we offer the following reminders:
- Please keep them in a closed or sealed container. If not, the bold smokey flavors will dissipate in about two weeks.
- When grilling or seasoning with our smoked sea salts, we recommend using a portion of the salt when initially salting your protein prior to cooking. Why?
Every chef worth his salt knows you salt your proteins before grilling or pan searing. Why? To help draw out some of the moisture in the meat so that when the high heat hits it, a nice flavorful enzymatic crust is formed that includes the salt as well as the tasty goodness of the meat.
So, hold back a portion of the total salt you would use when salting your protein. Use the smaller portion up front before cooking. Save the rest for use after you have pulled the meat off the grill and are letting it rest. Why let it rest? You did all the work grilling it to perfection right?
It's so that the juices can redistribute. We recommend letting it rest for 10 - 15 minutes in a warm oven set to 185 F. Warm enough to keep the main course from cooling and cool enough to let this vital part of meal prep occur. Just before placing the meat in the oven, salt the top side with the remaining portion. The salt will melt into the meat as it rests and you will be left with bold, smokey, lightly salted, enzymatically crusted, perfectly juicy (if of course you didn't overcook them) proteins.
The same approach works equally well if you are a vegan. Just substitute the meat for veggies and grill away. (don't expect the whole enzymatic crust thing to work the same way though, there are just some things you can't get from veggie proteins)