What You Need to Know
Utilizes the high surface area and slow dissolution rate of Maldon salt flakes to create a controlled osmotic gradient, drawing moisture out while minimizing over-penetration. The hollow pyramid structure (NaCl crystals) creates air pockets that delay complete dissolution.
Provides more precise salinity control than fine salts, leaving a delicate crunch and visually appealing crystalline texture on cured products.
Key Parameters
Temperature
2°C
0°C - 4°C
Time
12-24 hours
2 hours - 72 hours
Equipment
Perforated drying racksFood-grade stainless steel containers
Steps
- 1.
Maldon-cured salmon (Modern British cuisine): Creates a jewel-like surface texture while maintaining silky interior
- 2.
Salt-crusted vegetables (New Nordic cuisine): Provides intermittent salinity bursts
The Science
Primary Reaction
Osmotic diffusion