#205 in Grocery & gourmet foods
Use arrows to jump to the previous/next product

Reddit mentions of Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals

Sentiment score: 5
Reddit mentions: 11

We found 11 Reddit mentions of Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals. Here are the top ones.

Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals
Buying options
View on Amazon.com
or
    Features:
  • Contains - 1 - 85 Ounce Box of Maldon Sea Salt Flakes
  • Our soft crunchy sea salt flakes have a fresh intensity and clean taste containing the perfect balance of natural minerals to enhance any dish
  • Maldon salt is a prestigious and unique product known for its flavor and quality and sought after by the health-conscious and gourmets alike
  • Maldon salt is perfect to elevate your classic cocktail to the next level by seasoning or decorating
  • Pure and natural, no additives - Since 1882, Maldon Salt has been made with the same traditional artisan methods
Specs:
ColorWhite
Height5.0787401523 Inches
Length2.5196850368 Inches
Number of items1
Release dateSeptember 2012
Size8.5 Ounce (Pack of 1)
Weight0.0625 Pounds
Width3.3464566895 Inches

idea-bulb Interested in what Redditors like? Check out our Shuffle feature

Shuffle: random products popular on Reddit

Found 11 comments on Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals:

u/spacemonkey12015 · 10 pointsr/sousvide

Maldon salt is really good for that sort of thing (they are cool little hollow pyramids of salt) or a med-coarse sea salt (I like the grey salt from france - one of my favorite finishing salts). there are a few others, but those would be my top 2 finishing salts (currently).

Kosher should work though, if you want. The only downsides are that it is still a thin flake, and can dissolve before you enjoy your dessert. It also isn't as 'bursty' with salt flavor as a proper finishing salt (as they have bigger pieces), and sea salt has extra flavor from the included minerals that kosher doesn't have. I still keep kosher salt and use it for salting meat and all sorts of things, just usually not as a finishing salt, those will really up your game on things where one would consider salt a proper 'ingredient', like this dessert.

u/Golden_Ruled · 9 pointsr/phoenix

Tried doing the reverse sear?


I've been doing this for over a year and have yet to make a bad steak in the 20 or so times I've done it. A few changes though - I like my steak (Ribeye!) to be about 1.25 inches thick. 215 for about 40 minutes, or until internal temp is 123F. The thicker the cut, the lower the temp and higher the time needs to be.

FLAKE sea salt and pepper 2 hours before going into the oven. I use Avocado oil in the pan, with real butter. Definitely use a digital thermometer for a perfect medium rare at 123 degrees internal temp. Don't forget to rest the meat before the pan (10 mins!), and before serving it. (another 10 mins!)

Sear that puppy on all sides for maximum maillard reaction. You should be just below the smoke point of the Avocado oil before the steak goes in the pan. About 480 degrees I think.

If you did it right, the steak should fall apart with just a fork and be super juicy. Even choice cuts taste amazing with this method.

u/DeathHamsterDude · 4 pointsr/AskCulinary

Okay. Well, sea salt can come in different colours depending on the minerals in the salt, so I wouldn't rule it out. I'm more inclined to think it's a sea salt of some variety, because it was soft flakes, and mineral salt tends to be more crystalline.

Take a look at this site, and see if you spot it;

http://www.saltworks.us/salt_info/si_gourmet_reference.asp#.VDAh2flr7J8

It's most likely some sort of flaked sea salt. You might not be able to get the colour you want easily, but white sea salt will taste much the same. I use Maldon sea salt all the time, it's really nice, without getting into really pricey territory.

http://www.amazon.com/gp/product/B00017028M/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687762&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0019S6GLE&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0FBJS9X749W579FR4ABW

u/96dpi · 2 pointsr/Cooking

> I accidentally used kosher salt but my wife always complains they're too salty unless I use regular iodized typical stuff.

Salt is salt. No salt is more salty than any other salt.

For finishing salts, you want to stick with flake salt, like this stuff. Whole Foods carries it as well.

/u/anxiety_anne is probably describing something similar to your kosher salt.

u/breerly · 1 pointr/Water_Fasting

I feel like hell without them.

Nibble on Maldon’s sea salt and have plenty of Berg’s Electrolyte Powder.

https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/

https://www.amazon.com/Dr-Electrolyte-Replenish-Rejuvenate-Maltodextrin/dp/B06W9F3X88/

u/Fusion22 · 1 pointr/seriouseats

Those look damn good! I can't tell if that's kosher salt on top or Maldon. If it's not Maldon, try it; it makes a huge difference!

u/Phuzzybear · 1 pointr/tifu

Ah I use primarily sea salt when I cook, none of the processed iodized anti-clumping stuff, I find it tastes better. I am not into the fancy pink Himalayan salts and other "gourmet salts" in general, but I have no problems with paying a bit more for Kosher salt.

Also, if you haven't yet, you should try at least once, using a quality salt like Maldon for grilling or cast iron skillet frying a steak, you'll find that the crust that develops and flavor that it produces is vastly superior to table salt.

It also produces a much better result when used with Chocolate..

http://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_1_a_it?ie=UTF8&qid=1456943449&sr=8-1&keywords=maldon+salt

u/0b110100100 · 1 pointr/keto

1/4 teaspoon salt, 1/4 teaspoon NuSalt/potassium salt, 1/8 teaspoon food grade epsom salt (magnesium), and 1/8 teaspoon baking soda per 16.9floz/500ml water is the ratio I use. I added the magnesium and the baking soda after reading the Snake Juice guide because I hated swallowing the magnesium tablets I have. Tracking electrolytes on top of calories and macros is kinda frustrating so I just kinda wing it. Some days I drink 1L, others just 500ml, but I guess you should experiment and see what works for you. I also generously salt my food which gives me added support.

I have a little plastic container with 4 compartments that makes it really quick & easy to take a scoop of each and get a water bottle ready to take with me on my morning commute or a hike. I also enjoy adding Ultima Lemonade for flavor but it's probably way overpriced compared to the benefit.