Everyone talks about all the fancy salts these days—Maldon this, Jacobsen that—and they are great salts; don’t get me wrong. But the best part is not the flavor. They all taste like salt—and bottled-water branding comes to mind. What makes fancy flake salt awesome is the texture—light, crispy, beautiful, airy crystals that make any dish even better.
**What if you could turn the cheapest salt you can buy into fancy epic crystallized salt?** You’d do it, right?
All you need to do is dissolve cheap salt until it makes a salty solution, then recrystallize it very slowly over low temperature with the help of a sous vide tool. You could use the sunlight on your roof in summer or you could use the oven, but control is key to achieve large, crunchy crystals here.
Read on to become a salt-making Jedi.