"I thought SALT was boring. Boy was I wrong." really describes what I felt watching the video. I really love how you can feel the love and passion you put into your videos
Salt was *very* important. Pretty much everywhere there was civilization there was a salt-source found, or route to one created. Regions in Italy still traditionally have unsalted bread due to trade/tax issues. Salary paid to Roman soldiers was the proportion of their wage paid in salt. There's also "Salt: A World History" a book telling world history, through salt (although maybe more info that anybody needs)
@@FrenchGuyCooking a bit of both is always best :) sometimes a binge watch your vids then other times I see the one vid come up and it’s the perfect amount
That a seashore construct created 1,600 years ago still functions as intended is the highest testament to its proper design and utility. Meredith was awesome and so are you, for bringing this immense lack of boredom to my attention this wee of my morning.
Any mechanical parts (they spoke about gates I think?) must have been replaced several times but absolutely, people 1600 years ago were just as intelligent as us, just with less advanced technology. We see this all the time with ancient structures and it's in my opinion truly inspiring.
By volume, probably more like 98%, but that salt isn't fit for consumption. Too many toxins, strange off flavours, and tastes mostly of anger, frustration and self-loathing.
Now I want to watch Alex make his own pasta dish from scratch. Literally chasing down ingredients and spices like this, harvesting, gathering, processing, then cooking them all into a single dish. "One meal, twelve months in the making."
Beautiful. I'd definitely like to see more series on food products like salt, butter, pork, chicken, cheese , wine, mustard, vegetables to name a few. We see them from time to time but I always like to see how you approach them
You storytelling and film making is superb. Your knack is in finding these interesting craftsmen to explain their processes. Meredith has a quality about her that blends with your inquisitiveness. Well done.
There's a famous children's song in my country (Argentina) that goes something like "What taste does salt have? Salty". The air shots of those salt marshes is some of the best looking takes he's filmed on this channel! Can't believe he's trying to make salt next, SALT!
Alex, the journey to obtain the best of all things culinary. It’s not enough to seek perfection from sauces, breads, pastas, etc now he’s going after the spices. What’s next? He’s done tools and ovens. He is a master chef on so many levels. I’m in awe. Salt crystals we have places like this in the US. The water is a beautiful aqua.
Once you realize that not all salt is created equal, you can never go back! The soft and satisfying crunch of fleur de sel or a Maldon salt flake is life-changing.
Great film Alex. If you're ever in Scotland you should visit the Blackthorn Salt guys who harvest sea salt on the west coast by using blackthorn (Prunellier) branches stacked into huge towers that they spray sea water onto and let the wind blow through it to evaporate. Its a traditional way of harvesting salt that goes back to the 6th Century.
Aye! I have both Maldon salt and fleur de sel de Guerande at home (as well as gray sea salt from France, Italy, and Guatemala). All excellent products!
Almost TWO MILLION SUBSCRIBERS!! 🎉🎉 I worked at the salt factory in San Francisco Bay many years ago. The crew one time were all watching the Super Bowl when the main conveyor at the top of the whole building jammed. And they literally filled the entire building with salt. Elevator shafts and all. It made salt-cycles when washing it all out. Tons of salt everywhere!! And rusted EVERYTHING.
i love how you describe your sensory experience of the salt in its different forms and at times how you feel in that moment and what you're connecting with.
Thank you Alex ! I'm so happy to see you in my hometown and where I grew up ! I've been a seasonal paludier (sea worker) like a lot of people in the "presqu'île" and definitely "sel de Guérande" is way more than just salt. However I can't agree that Fleur de sel can be made another way than by harvesting it 😅. Hope you had fun there
World famous salt. I remember when i was in school near Paris as a kid we did a trip to Noirmoutier where they also make salt. Was amazing to see, along with the road that appears at low tide.
This is what makes this Channel so valuable , details and details and more details. We love your series because you care to give time to dig Into all details. Thanks Alex ❤
hey there is also salt mined from mountains in different ways. In Bad Reichenhall (Germany) for example they wash it out of the mountain, but in Praid/Parajd (romania) they still mine it by busting it out of the mountain as far as I know. Both city's are also very good in using their history for tourism. Maybe that's something you can use for more videos about salt in the future. (If you wanna make more of them)
Reminds me of the salt pan system in Peru in Maras, but in this case it's not fed with ocean water but rather an extremely saline mountain spring, so the water goes into pools cut into terraces on the side of the maountain
Love Sel de Guerande. The true magic of it is the microbial content. Over millions of years, microbes cling to salt crystals when there's a drought in anticipation of the return of water. Scientists did a study of salts around the world, and Guerande has the most microbial diversity - and then Camargue. This means when it is used during fermentation, the more diversity, the healthier the product. Healthier people have more diverse gut bacteria. Paix frère
Salt is literally all around us. It has been used as currency for thousands of years. Yet people barely know about it. It's a fascinating material. I have used some of those fine, crunchy salt flakes (kind of like fleur de sel) as the final touch on some dishes and it just absolutely elevates both the taste and the mouth feel to another level.
Loved this video! I can recommend visiting the island of Noirmoutier where they also make salt in the same way. Until 1971 the only road to the island was only open at low tide so the tides mean more to the locals than just helping them produce salt. I use fleur de sel de Noirmouter on all my food.
Oh man, trying to get it to crystalize in one specific form (the hollow pyramids in Fleur de Sel) is going be interesting from an engineering/controlls persepctive. Salinity level, water temp/air temp, humidity of the air, cyclic variation for day/night cycles. So many variables to hone in.
In case you didn't come across it in your research for these videos, there's a really cool book about the history of salt. It's "Salt: A World History" by Mark Kurlansky. I read it earlier this year and found it pretty fascinating much like this video!
Alex, here in the Philippines we have “Asin Tibuok” which is roughly translated to “unbroken salt” since it looks like a whole dinosaur egg. It’s also made from seawater, but it takes 3-4 months because of the cooking process. I hope you can see it too! A good video by the YT channel FEATR covers the process. ;-)
Love your channel. We make salt like this in Slovenia, if you have a chance go check it out. The place is called Sečoveljske Soline its on the coast. It is a very high quality salt full of good taste, still produced the old fashioned way.
I have a thing for nice salts from businesses that deserve it. You posted a link (thank you) and now I have to go spend so much money on artisanal salt. You charlatan! You monster! Jokes aside, I do love your channel and the videos you make. I have learned a lot from you and continue to do so. Keep being amazing at what you do; I will be here waiting eagerly to share in your passion and love for the most universal of joys : Food. Edit : They don't ship to the U.S. (Understandably). My soul has been struck down. I just wanted to support their business and get great salt as well. I am the big sad.
Growing up, all we knew was iodized salt in a cardboard box. Times have changed! It’s crazy how many types of salt I have in my kitchen, and each has its own purpose, but only French sea salt goes on my steaks.
The chemistry between Meredith and Alex was palpable. 🥰 Interestingly enough, Stendhal called the beginning of a loving relationship "crystallization". From wiki: "Crystallization is a concept, developed in 1822 by the French writer Stendhal, which describes the process, or mental metamorphosis, in which unattractive characteristics of a new love are transformed into perceptual diamonds of shimmering beauty; according to a quotation by Stendhal: -What I call 'crystallization' is the operation of the mind that draws from all that presents itself the discovery that the loved object has some new perfections."
I know it's a different product and process, but I'm reminded of the cranberry bogs that I'd see near my grandparents' home on Cape Cod while I was growing up. Any time you can involve floodgates in food production it's bound to be interesting!
This video was perfect since I lately started using sel de guerande. Meredith seems like a wonderful person and I have no doubt, that the these salt marshes ave some type of healing properties. It's things like these why I'm so glad to live here in Europe (Luxembourg) so I can experience these beautiful, artisanal products. Super vidéo comme toujours Alex :)
alex, you and your team are putting out such high quality videos - broadcast quality, surely! just across the english channel too we have one of the few things i'm actually proud of from here - maldon salt :) i guess this is, uh, a salty part of the world 😆 anyway cheers!
I bought some today, and wondered if the quality is really worth the price. I'm not too sure. But i like the size of the grains and how it affect seasoning.
Hi Alex! I made a film about you and this salt film and even linked to it. I never done anything like it, but it was really relevant: Is Alex making salt trending, is the title. Love your work!!! By the way. And am a long time subscriber. And I love Paris too.
Hi Alex and salute. I bought a small container of fleur de Sel. It blew my and my friend's mind. It was delicious sprinkled on a smoked cheese sandwich and on slices of dessert apple. Pricey but nobody can call themselves a cook without experiencing this Rolls Royce of Salt. Big thumbs up for more revelations on cookery ingredients. Have you ever considered the properties of smoked fish, kippers, smoked salmon etc?
🎉, I grew up in the San Francisco Bay Area where to this day they harvest salt along the bay. The salt is basically commercial grade but also consumer grade (Cargill company). Gigantic hills of salt dot the area as well as numerous salt flats change color from bright green to coral as the water evaporates. Some around surround by a movable railroad track where small ore cars are filled with the dried salt.
Salute Alex! I was wondering how this young couple were able to own (was it for sale? Who sold it? How were they trained?) a thousand + years old salt marsh? Amazing process. Great videography! Another aspect would be all the differences between marsh salt and Himalayan salt. Mining, taste, minerals, etc.
Thank you Alex. This reminds me of how I make ricotta from leftover whey after a batch is in press: there's a lot of push and scoop. The spent whey from that goes into my sister-in-law's gardens. As some Americans say (Texas here) 'every part of the pig gets used'.
The level of storytelling and the passion Alex has for his topics are incredible, every chapter/topic are a joy to watch, I paused Star Wars Andor to watch this.
The slow crystallization process will be inherently purifying to an extent. The salt crystals "grow" from a repeating pattern of identical molecules. Since the plastics don't fit into the crystal lattice, they'll be left in the water. Of course some impurities can get trapped, but it's less than what's in the source water.
We know sea water plus the salt harvested from is is indeed full of microplastics. This has already been researched. Rock salts are best, and not the pink ones which are simply contaminated w other minerals Marie!!!
@@syam8346 It depends on what part of the Guérande's salt you take. "Gros sel" is very strong, it's harvested from the bottom of the pond, it is for cooking in water, while "fleur de sel" is lighter, it's harvested from the surface, for seasoning meat for example.
![ง้อ (ALRIGHT) - FOURTH Prod. by URBOYTJ [ OFFICIAL MV ]](http://i.ytimg.com/vi/Qs8ZeV6Dqj8/mqdefault.jpg)
"I thought SALT was boring. Boy was I wrong." really describes what I felt watching the video. I really love how you can feel the love and passion you put into your videos
Salt was *very* important.
Pretty much everywhere there was civilization there was a salt-source found, or route to one created.
Regions in Italy still traditionally have unsalted bread due to trade/tax issues. Salary paid to Roman soldiers was the proportion of their wage paid in salt.
There's also "Salt: A World History" a book telling world history, through salt (although maybe more info that anybody needs)
How can salt be "boring"?! Without salt everything would taste like garbage. Salt and sugar are what make food taste good.
Sea salt is pretty interesting. Salt mines are a bit less interesting, and open salt quarrys are pretty boring.
I like how after the pasta noodle thing Alex seems to be doing a lot of smaller topics, rather than a huge multi-month slog.
I wouldn't call them slogs. The deep dive epics blending cooking and engineering are what set Alex apart in my opinion.
This is more of an Adam Ragusea type video
I am only "releasing" smaller topics but I am filming another BEHEMOTH in the background !
@@FrenchGuyCooking a bit of both is always best :) sometimes a binge watch your vids then other times I see the one vid come up and it’s the perfect amount
@@ApathyBM except Alex's videos are far more captivating and feel organic, at least for me
That a seashore construct created 1,600 years ago still functions as intended is the highest testament to its proper design and utility. Meredith was awesome and so are you, for bringing this immense lack of boredom to my attention this wee of my morning.
Any mechanical parts (they spoke about gates I think?) must have been replaced several times but absolutely, people 1600 years ago were just as intelligent as us, just with less advanced technology. We see this all the time with ancient structures and it's in my opinion truly inspiring.
Meredit is very chill! Your storytelling is amazing, Alex ✌️
Thanks so much! She's the best
Thanks so much! She's the best
@@FrenchGuyCooking And Gautier was camera shy? 😀
I think you have to be chill to do that job -- either you find it really boring or really relaxing. And if it's really boring, you quit.
I thought nowadays 90% of salt was made in league of legends
Accurate ^^
Underrated
But the salt created is unusable bc it’s too toxic
By volume, probably more like 98%, but that salt isn't fit for consumption. Too many toxins, strange off flavours, and tastes mostly of anger, frustration and self-loathing.
To be fair, there's still a lot of french salt in it :p
Now I want to watch Alex make his own pasta dish from scratch. Literally chasing down ingredients and spices like this, harvesting, gathering, processing, then cooking them all into a single dish. "One meal, twelve months in the making."
Hell yea
You always find the most pleasant people to explain their craft. Another great video!
Beautiful. I'd definitely like to see more series on food products like salt, butter, pork, chicken, cheese , wine, mustard, vegetables to name a few. We see them from time to time but I always like to see how you approach them
Thanks for commenting.
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dude.
you legit made something so boring into a ten minute endless search of humanity and what makes it.
very cool.
rock-on!
Always excited to see a new adventure with Alex.
You storytelling and film making is superb. Your knack is in finding these interesting craftsmen to explain their processes. Meredith has a quality about her that blends with your inquisitiveness. Well done.
There's a famous children's song in my country (Argentina) that goes something like "What taste does salt have? Salty".
The air shots of those salt marshes is some of the best looking takes he's filmed on this channel! Can't believe he's trying to make salt next, SALT!
Alex, the journey to obtain the best of all things culinary. It’s not enough to seek perfection from sauces, breads, pastas, etc now he’s going after the spices. What’s next? He’s done tools and ovens. He is a master chef on so many levels. I’m in awe. Salt crystals we have places like this in the US. The water is a beautiful aqua.
Once you realize that not all salt is created equal, you can never go back! The soft and satisfying crunch of fleur de sel or a Maldon salt flake is life-changing.
I agree I use Maldon Salt to sprinkle on focaccia before it goes into the oven as well as for other uses where ordinary salt won’t cut it.
Great film Alex. If you're ever in Scotland you should visit the Blackthorn Salt guys who harvest sea salt on the west coast by using blackthorn (Prunellier) branches stacked into huge towers that they spray sea water onto and let the wind blow through it to evaporate. Its a traditional way of harvesting salt that goes back to the 6th Century.
Alex, you should visit Maldon in the UK (East coast of England) - where the famous "Maldon Salt" is extracted from the River Blackwater.
Aye! I have both Maldon salt and fleur de sel de Guerande at home (as well as gray sea salt from France, Italy, and Guatemala). All excellent products!
You need to visit salt mines aswell. We have some here in Poland. As ancient ad these marches:D
Yes, there is rock salt as well as sea salt. Both interesting!
And no microplastics!
Almost TWO MILLION SUBSCRIBERS!! 🎉🎉 I worked at the salt factory in San Francisco Bay many years ago. The crew one time were all watching the Super Bowl when the main conveyor at the top of the whole building jammed. And they literally filled the entire building with salt. Elevator shafts and all. It made salt-cycles when washing it all out. Tons of salt everywhere!! And rusted EVERYTHING.
Thanks for commenting.
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Excellent cinematography, Alex. The effort put into filming pays off. I've fallen in love. Thank you!
i love how you describe your sensory experience of the salt in its different forms and at times how you feel in that moment and what you're connecting with.
Thank you Alex ! I'm so happy to see you in my hometown and where I grew up ! I've been a seasonal paludier (sea worker) like a lot of people in the "presqu'île" and definitely "sel de Guérande" is way more than just salt. However I can't agree that Fleur de sel can be made another way than by harvesting it 😅. Hope you had fun there
4:34 nice camera shot
Really shows the gathering of the produced salt ( and the relative size of the ponds )
incredible how symmetrical it all is. such straight lines
I love the progression of you videos Alex, its clear you put a lot of effort into your processes. Keep them coming brother!
World famous salt. I remember when i was in school near Paris as a kid we did a trip to Noirmoutier where they also make salt. Was amazing to see, along with the road that appears at low tide.
This is what makes this Channel so valuable , details and details and more details. We love your series because you care to give time to dig Into all details. Thanks Alex ❤
hey there is also salt mined from mountains in different ways. In Bad Reichenhall (Germany) for example they wash it out of the mountain, but in Praid/Parajd (romania) they still mine it by busting it out of the mountain as far as I know. Both city's are also very good in using their history for tourism. Maybe that's something you can use for more videos about salt in the future. (If you wanna make more of them)
Reminds me of the salt pan system in Peru in Maras, but in this case it's not fed with ocean water but rather an extremely saline mountain spring, so the water goes into pools cut into terraces on the side of the maountain
I've been there it was amazing. Would love to hear more of your travels
I just love these documentary style videos! Incredibly fascinating!
You're a great documentarian Alex. Love you're enthusiasm.
Thanks for commenting.
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Love Sel de Guerande. The true magic of it is the microbial content. Over millions of years, microbes cling to salt crystals when there's a drought in anticipation of the return of water. Scientists did a study of salts around the world, and Guerande has the most microbial diversity - and then Camargue. This means when it is used during fermentation, the more diversity, the healthier the product. Healthier people have more diverse gut bacteria. Paix frère
Salt is literally all around us. It has been used as currency for thousands of years. Yet people barely know about it. It's a fascinating material. I have used some of those fine, crunchy salt flakes (kind of like fleur de sel) as the final touch on some dishes and it just absolutely elevates both the taste and the mouth feel to another level.
Nice pfp and yes salt is very fascinating in how it is made and produced
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I love those videos for making me feel passionate about simple stuff like salt or pasta.
Loved this video! I can recommend visiting the island of Noirmoutier where they also make salt in the same way. Until 1971 the only road to the island was only open at low tide so the tides mean more to the locals than just helping them produce salt. I use fleur de sel de Noirmouter on all my food.
I love Guérande, my family is from Nantes and we have a house in the region next to Guérande, I go there atleast once a year.
Take the Salt Challenge! Do a blind taste test and see if you can tell them apart if the grain size is the same.
Oh man, trying to get it to crystalize in one specific form (the hollow pyramids in Fleur de Sel) is going be interesting from an engineering/controlls persepctive. Salinity level, water temp/air temp, humidity of the air, cyclic variation for day/night cycles. So many variables to hone in.
Isn’t it, we’re just in hope that he starts a mini salt dissecting science series. Or any mini series off the next newest vid.
And none of which matter if you put it on your food lol
@@madame.banoffee Please no. It's enough that people claim brown sugar to be more healthy. It's just fucking dirty, that's why it's brown.
@@graealex if it disolves in the food you're right but the texture is different when it's sprinkled on just at the end
@@k_meleon Need to be quick when eating, because it's gonna get dissolved by your saliva either way.
That SNCF gingle always gets me 😅
Amazing, I was in this area like 2 weeks ago ! always been fascinated by the "Paludiers"' world, it's great to see your light shed on them Alex !😃
I love making compound salts, infusing them with fresh zest, herbs, or even ground wild spices. It's beautiful!
Beautiful video Alex. I really learned a lot and felt the calming effects of the salt.
I'm really curious when and how they will deal with microplastics in the sea salt...
In case you didn't come across it in your research for these videos, there's a really cool book about the history of salt. It's "Salt: A World History" by Mark Kurlansky. I read it earlier this year and found it pretty fascinating much like this video!
This was a really magical video. Thank you alex.
Jesus! The vibesin this video... Made me smile to the screen. Thank you for that!
really enjoying this influx on smaller series, keep up the amazing work Alex!
Alex, here in the Philippines we have “Asin Tibuok” which is roughly translated to “unbroken salt” since it looks like a whole dinosaur egg. It’s also made from seawater, but it takes 3-4 months because of the cooking process. I hope you can see it too! A good video by the YT channel FEATR covers the process. ;-)
Salt... one of the most important ingredient when cooking... simple yet complicated... Great video
Love these deep dives into such fundamentally important elements of cooking with great production quality! Loved the drone footage!
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This was quite an educating video! Great job Alex! Thanks for your passion Meridith it truly shows.
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The perfect pairing for a Saturday breakfast in snowy Canada. The salt and the video. Thank you
Love your channel. We make salt like this in Slovenia, if you have a chance go check it out. The place is called Sečoveljske Soline its on the coast. It is a very high quality salt full of good taste, still produced the old fashioned way.
My home village is nearby. I often give the salt as a gift to people, because it's such a special thing.
I have a thing for nice salts from businesses that deserve it. You posted a link (thank you) and now I have to go spend so much money on artisanal salt. You charlatan! You monster!
Jokes aside, I do love your channel and the videos you make. I have learned a lot from you and continue to do so. Keep being amazing at what you do; I will be here waiting eagerly to share in your passion and love for the most universal of joys : Food.
Edit : They don't ship to the U.S. (Understandably). My soul has been struck down. I just wanted to support their business and get great salt as well. I am the big sad.
Thanks for commenting.
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Alex's child-like enthusiasm is what makes this channel so great.
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Growing up, all we knew was iodized salt in a cardboard box. Times have changed! It’s crazy how many types of salt I have in my kitchen, and each has its own purpose, but only French sea salt goes on my steaks.
Awesome video, I love that you included the terrifying sncf jingle when you took the train
Your videos are like a tv series, your narration is top class
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The chemistry between Meredith and Alex was palpable. 🥰
Interestingly enough, Stendhal called the beginning of a loving relationship "crystallization".
From wiki: "Crystallization is a concept, developed in 1822 by the French writer Stendhal, which describes the process, or mental metamorphosis, in which unattractive characteristics of a new love are transformed into perceptual diamonds of shimmering beauty; according to a quotation by Stendhal:
-What I call 'crystallization' is the operation of the mind that draws from all that presents itself the discovery that the loved object has some new perfections."
Damn that smile from the guy sifting the salt was so genuine
I know it's a different product and process, but I'm reminded of the cranberry bogs that I'd see near my grandparents' home on Cape Cod while I was growing up. Any time you can involve floodgates in food production it's bound to be interesting!
Thanks for this video. Most of my ancestors were paludier and through this video it made me see how their life would look like. Thanks Alex :)
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Meredith has such a beautiful smile. She exudes kindness.
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This is really beautiful especially because my grandparents met at a little town mainly dedicated to salt production here in Mexico
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This video was perfect since I lately started using sel de guerande. Meredith seems like a wonderful person and I have no doubt, that the these salt marshes ave some type of healing properties. It's things like these why I'm so glad to live here in Europe (Luxembourg) so I can experience these beautiful, artisanal products. Super vidéo comme toujours Alex :)
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alex, you and your team are putting out such high quality videos - broadcast quality, surely! just across the english channel too we have one of the few things i'm actually proud of from here - maldon salt :) i guess this is, uh, a salty part of the world 😆 anyway cheers!
I bought some today, and wondered if the quality is really worth the price. I'm not too sure. But i like the size of the grains and how it affect seasoning.
1:01 David Glimour loves this french jingle 😂
Go to Portugal, Averio, they also make sea salt. Plus so many interesting ingredients in Portugal for you to explore.
That Chef's Table vibe starting at 10:00 is simply spectaculair. Thanks Alex!
How is it "cleaned" (sand and other impurities)? Or did I miss the explanation?
Thank you Alex for this video of my city, you did a great job explaining the process of salt marches :)
Hi Alex! I made a film about you and this salt film and even linked to it. I never done anything like it, but it was really relevant: Is Alex making salt trending, is the title. Love your work!!! By the way. And am a long time subscriber. And I love Paris too.
nice, as a child I always loved the salines I saw on my holiday in Croatia and Slowenia
Hi Alex and salute. I bought a small container of fleur de Sel. It blew my and my friend's mind. It was delicious sprinkled on a smoked cheese sandwich and on slices of dessert apple. Pricey but nobody can call themselves a cook without experiencing this Rolls Royce of Salt. Big thumbs up for more revelations on cookery ingredients. Have you ever considered the properties of smoked fish, kippers, smoked salmon etc?
🎉, I grew up in the San Francisco Bay Area where to this day they harvest salt along the bay. The salt is basically commercial grade but also consumer grade (Cargill company). Gigantic hills of salt dot the area as well as numerous salt flats change color from bright green to coral as the water evaporates. Some around surround by a movable railroad track where small ore cars are filled with the dried salt.
Toujours au top! Alex meets “c’est pas sorcier” !!
Beautiful vibe. Need to vacation in the Guérande next year.
Unfortunatly their Onlineshop seems to not ship outside of france
Salute Alex!
I was wondering how this young couple were able to own (was it for sale? Who sold it? How were they trained?) a thousand + years old salt marsh?
Amazing process.
Great videography!
Another aspect would be all the differences between marsh salt and Himalayan salt. Mining, taste, minerals, etc.
This was a great video. Very informative and entertaining.
Beautiful video, I learned so much :)
Visiting Guerande salt marches on a hot summer day and eating Fleur de sel right from the pools is truly amazing, I can't recommend enough.
haha yes I like it!
I like how the series are structured.
One video shows the desired product,
and the next shows the custom making of the product.
Thanks for this video, Alex. Loved the videography. The drone scenes are super cool!
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That's so crazy that those salt marshes were made in the 4th century! Blew my mind!
Masha Allah… so this is how it all started, I watched the chef salt video first… insha Allah will try it soon
Very excited for this!
Thank you for this video, I look forward to the video on your salt experiment.
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It would be amazing to hear from your the story of this factory and comparison of this solt with basic rock solt!
Alex is like and engineer, entrepreneur, chef, teacher, and documentarian/ken burns all in one 😮
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Thank you Alex. This reminds me of how I make ricotta from leftover whey after a batch is in press: there's a lot of push and scoop. The spent whey from that goes into my sister-in-law's gardens. As some Americans say (Texas here) 'every part of the pig gets used'.
Thanks for commenting.
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The level of storytelling and the passion Alex has for his topics are incredible, every chapter/topic are a joy to watch, I paused Star Wars Andor to watch this.
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I wonder how places like this is affected by the microplastics in the ocean. Do they test the salt to see how much microplastic it contains?
What do microplastics matter if you got dust and bird shit in it?
Especially because it's not just the salt you're concentrating - I tend to buy rock salt...
The slow crystallization process will be inherently purifying to an extent. The salt crystals "grow" from a repeating pattern of identical molecules. Since the plastics don't fit into the crystal lattice, they'll be left in the water. Of course some impurities can get trapped, but it's less than what's in the source water.
We know sea water plus the salt harvested from is is indeed full of microplastics.
This has already been researched. Rock salts are best, and not the pink ones which are simply contaminated w other minerals Marie!!!
@@sshuggi Thanks! Sounds plausible!
The salt from Guerande is the best I’ve ever used.
Does it taste sweet ?
@@syam8346 It depends on what part of the Guérande's salt you take.
"Gros sel" is very strong, it's harvested from the bottom of the pond, it is for cooking in water, while "fleur de sel" is lighter, it's harvested from the surface, for seasoning meat for example.
@@syam8346 haha luckily or not, it doesn’t. It’s the best salt because it stays the longest between your fingertips, most salt just falls out.
EXACTLY WHAT IVE BEEN WAITING FOR! I’ve been wondering about this for a while
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Alex made me fascinated about Salt, ya'll! 😮 Incredible! 😮
You DO have the best job in the world!
Can't wait for the next episode!
Love u Alex thanks for the video
one of my favorite episodes of your youtube channel!
Really cool video, your interest in food is contagious.