what kind of salt for salting beef tenderloin overnight

  • Posted by: Lorri
  • July 24, 2015
  • 2673 views
  • 9 Comments

9 Comments

Declan July 26, 2015
Sea salt all the way ...
But sparingly.
 
PieceOfLayerCake July 25, 2015
I would use a good quality salt, but not something I would use for finishing. I use kosher almost exclusively as my "working" salt and then several different chi-chi varieties for finishing such as Maldon (my go-to), smoked salt, grey salt, fleur de sel.
 
702551 July 25, 2015
I use sea salt, but not the flakey kind like Maldon (it's going to melt anyhow). Maldon et al. are great finishing salts, but it's a waste to cook with them, unless you have an excessive amount of disposable income.

I typically buy the 750g canisters of Italian sea salt (the current brand in my cupboard is SoSalt), but the French ones are fine. Sea salt from the bulk bin is also perfectly servicable and there's nothing wrong with a decent kosher salt.

The only thing I wouldn't use is ordinary table salt, but I don't even have any of that in my house.
 
Susan W. July 25, 2015
I don't see a link, but any flakey sea salt will do. I would not use kosher or table salt.
 
Lorri July 25, 2015
thank you!
 
Susan W. July 25, 2015
I don't know why I said don't use kosher salt. I would prefer to use something like Maldon sea salt (the flakes are nice and big and it's priced reasonably) but I would also not hesitate to use a kosher salt. Diamond Crystal brand is my favorite.
 
Lorri July 25, 2015
porcini & rosemary crusted been tenderloin
 
sexyLAMBCHOPx July 25, 2015
If its the one on the site, I would use Kosher salt sprinkled liberally all over.
 
Susan W. July 25, 2015
What recipe are you using?
 
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