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COOKING ON A BED OF COARSE SALT

COOKING ON A BED OF COARSE SALT

Cooking on a bed of coarse salt is very simple and there is  no shortage of recipes . All you have to do is spread a fairly thick layer of coarse Le Guérande sea salt  at the bottom of a frying pan or ovenproof dish, and place the food to be cooked on the salt , skin side in contact with salt.  This cooking method is particularly suitable for fish and meat with a fairly thick skin, such as duck breast, salmon, cod, etc.

The health benefits of Guérande salt

The salt creates protection between the food and the dish, and thus prevents the formation of tar, harmful substances created by the action of heat on the fat and proteins in meats during  cooking. This is can be seen as a “health” advantage to cooking on a bed of salt from the salt marshes of Guérande.
Under the action of heat, regardless of cooking, animal fats tend to melt. In the case of "classic" cooking, this fat remains in contact with the meat which is then confit in its own fat. Le Guerande coarse sea salt, under the effect of the heat from cooking, is very hydrophilic, greedy for all fats. When cooking on a bed of coarse salt , the fat therefore infiltrates the coarse salt , which allows it to be eliminated without remaining in contact with the meat/fish and therefore, allows for a different flavour to develop an enhanced flavour of the sea.

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