[Sca-cooks] gourmet sea salt

[Harris Mark.S-rsve60]

Lorenz commented:
>>>>>
Avraham haRofeh of Sudentur wrote:
> Cook's Illuistrated did a tasting of salts in Sept 2002. They
> concluded that  sea salts are best saved for use at the table, where the
delicate
> nuances of  flavor variation and, in particular, their special crunch can
best be
> savored. They found that the largest crystals won the most points when
> sprinkled on a steak - Maldon Sea Salt won that round of tests. In
> cooking, they found little or no variation in flavor when used in a liquid
> cooking  medium.

I remember hearing this advice some time ago and hadn't encountered a
counter-example until just this last Saturday.  My lady wife's company
holiday party included dinner at the local Four Seasons, and they used sea
salt (among other herbs and spices, but sea salt was the dominant presence)
to coat my roast rack of lamb.  The taste and texture were phenomenal, so
some experimentation with sea salt and dry cooking methods may indeed be
worthwhile...
<<<<<

Oooh. Sounds wonderful. Unfortunately, I guess you don't have a recipe for this, do you?
There is a recipe for duck in the traditional Welsh cooking book that has been mentioned here before (the one that has changed its title) which is coated in saltand then cooked. I've still got a duck in the freezer and haven't tried this recipe yet, although I've been planning to.

However, I'm wondering if the sea salt is actually making the difference that you tasted in this lamb dish you had or whether it was simply the salt, any salt, which would do this. I guess to really know you would have to cook this same dish twice, with regular salt and with sea salt.

Stefan