La Come out Maldon also called directly as scales due to its peculiar shape of soft crystals, it is found at the mouth of the river Blackwater en England and we use it in haute cuisine as a condiment in meat and fish roasts. Here we tell you his origin, elaboration and how it is used to enhance flavor.
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La Salt Maldon it began to be used from the year 1086. Some XNUMXth century writings already mention it because it was used in the kitchen. Flake salt appears in Essex (England) where, through evaporation pans, they continue to make this famous condiment. Currently, this salt belongs exclusively to a family business, fourth generation, of the Osborne family. This company is called Maldon Salt Company«.
It seems incredible that said salt, as good as it is, did not begin to be used until the XNUMXst century with all benefits and flavors They provide mostly meat and fish.
Production process
During the spring great tides flood the marshes dragging water with high saline content into the river. The process of obtaining flake salt is semi-handmade and consists of the following:
They withdraw water from the sea for two weeks, especially in spring, when there is a new moon and a last quarter. They then pump it through long tubes, which flow into metal containers where heat is applied from below.
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The process continues when the water reaches the boiling point. Subsequently, they reduce the temperature until the crystals begin to form on the surface of the water. This process extends throughout 24 hours. Finally, they remove the crystals with rakes and begin to separate the salt flakes by hand.
They harden the salt and dry it in a oven at high temperature to obtain a residual sample of the most used in haute cuisine.
"If this sounds simple, there is an art in temperature and time and in particular, in the traditional harvest by hand of salt from the trays, which confuses anyone who does not have the skill of a salt maker", says the official portal of the company Salt Maldon.
Uses in gastronomy
Currently, the Salt Maldon it is loved by many chefs. Specific, Ferran Adria, one of the great chefs of recent years, describes it as follows: “Maldon's characteristic crystals, soft palate and whiteness provide a fresh and unique flavor highly appreciated by gourmets.".
On the one hand, said salt can be used in meat, fish, foie and even vegetables fresh. At the time of plating is when you must add the Salt Maldon that enhances the flavor and enhances the presentation. On the other hand, it can be used to make macerations y keep the food.
Brand image in Spain
In 2016, the chef Mario Sandoval becomes the image of the Salt Maldon creating recipes exclusively for the brand: gUisantes with Maldon salt of mint with sheep butter and egg yolk in pepitoria, Red prawn in papillote with Maldon smoked salt, Steak a la Vizcaína with Maldon salt…. Mario Sandoval describes it like this: “Maldon salt in my kitchen is one of my fetish products, it helps me enhance the flavor of food giving them a masterful touch ».
Why is it so expensive?
La flake salt It is one of the most expensive salts compared to others. This is due to its pure state in the form of scales. Its extraction and manipulation until its packaging is manual, which makes the product more expensive. This salt can be found in supermarkets like El Corte Inglés, Mercadona, La Sirena and Lidl. It is usually sold in units of kilo. The normal price per kilo ranges between 19 and 22 euros being able to reach a total of 28 euros in Amazon.
In conclusion, the Salt Maldon gives a special touch to your creations: enhances the organoleptic characteristics of dishes, helps to preserve and provides new nuances on the palate. Likewise, it is a semi-traditional process with which you get one of the best salts that you can use to highlight the flavor of your recipes.
