Gourmet Salt is Crazy Expensive, Unless You Can Make it Yourself... (pyramid flakes)

Big credits go to these guys fow showing the way :

Do you know StoryBlocks ?
Great stock footage for your own videos :

My other social accounts :

Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh

Planning a foodie trip to Paris ? Here are my favorite spots :

Salut,

Alex

[HairyApeMan]

I used to work in a salt factory that made flakey salt on a pretty large scale. The process was pretty fascinating and the size and shape of the crystals always amazed me!

[LCB_Faust]

I like how he goes from looking at salt, to saying "I feel like a god"

[Myrkskog]

Alex, you need to hook up a frequency generator to your pan. Pick solfeggio frequencies to see how they change the forms of crystal.

[josephperry]

I always love when Alex breaks down cooking like the science experiment it truly is.

[jacobkudrowich]

Ah, Alex is finally experiencing the joys of recrystallization. It's amazing how compounds will form in their own unique ways and how the same compound will crystalized differently in different conditions.
Probably my favorite thing to do in the laboratory is purification by recrystallization .

[mikahs]

I’ve never really met any true French people, you’re humor and language is very nice to watch, cinematography and experiment you have done was dope much love from the states 😂

[YGFU]

My Grandma has been doing this for over 20 years. She said she discovered it on accident by dumping a whole jar of Salt into what should have been pasta water and she loved the Pyramid Shape and the crunch it provided :D

[jkarpet]

i love the hoppered forms, galena can have a hoppered form, its because of the polyhedral sharing principal in crystallography which states the order of bond stability in relation to a crystal face, the corners of a crystal are the most stable, then corners, then faces. Which is why that staircase pattern occurs, because the anions prefer not to bond at faces unless theres no choice

[sholomrabin]

alex as a chef i am always fascinated by your experiments. and i always get excited with you. you are a master culinary experimntor/inventor and can't wait for more.

[sagnikdas]

Hey Alex I remeber watching Flakey Salt being made for the first time on Guga's channel and my mind was blown with the simplicity behind something so beautiful. nick digiovanni is always advertising his range of salts and it felt so good that I could make them at home. But you topped it off by giving the roots and the science and that is exactly the reason why we subscribe to you. Thank you so very much

[WorldofKlown]

I always found the hopper structures of certain crystals to be really beautiful. Bismuth crystals are a great example.

[dr-k]

This video PROVES that we will watch Alex do anything and enjoy it. The man made SALT and we were enraptured! This is next level content in my opinion. Great photography Alex!

[PabloEdvardo]

This is one of my favorite videos of yours of all time. This could actually improve the abilities of every home cook by giving them a pathway towards beautiful, flavorful, and crispy salt crystals. I would love to see you try this again but with commercial kosher salt from a grocery store to prove it's possible for anyone to do at home.

[dryroasted]

This was so beautiful to watch! The macro-photography of crystals growing had me captivated. Superb work, Alex.

[djrakman]

I was a professional michelin star chef and i can very easily say that this is cutting edge. Very cutting edge. Your trail and error is second to none. You use science for sure but your nuts and bolts is just pure trial and error and hard work. We do not care if you can cook for a full restaurant or not because you bring knowledge to the table that no busy service can bring for real alex....

[Sylian]

If you look up how single crystal metals are made, you can probably use the same technique to isolate one massive salt crystal by "seeding" the water at one location with a tiny piece of flaky salt. Worth trying for the visuals I think

[DigitalicaEG]

Alex just became the Heisenberg of crystal salt.

[PiMast]

In France, about Guérande salt, we have "gros sel", "gros" meaning "rough", and "fleur de sel", which literally means "salt flower". The only difference between the two are that "fleur de sel" are the crystals forming at the top of the pond, floating in the middle creating a thin layer, and "gros sel" is the "dirty" (more nutritious, as lots of minerals and stuff are in it) salt sinking at the bottom. "Fleur de sel" is more delicate and likely to be sent to Paris and sold to tourists, and I've been told that it is the reason that Guérande survived an economic crise of some sort (the product is sold like 5x the price of "gros sel" [ I have just seen the 40x difference showed in the video. You get the idea. ]). "Gros sel" is less "delicate", more like big chunks and quite yellow and dirty. Again, all this color is good stuff for your body, but it doesn't look right in a restaurant.

[JonGretarB]

I used to make sea salt from my beach. First I let it freeze outside(after filtering it). The water that freezes is (mostly) clear water so when I remove the ice the solution gains strength. When it stops freezing I take it inside and heat it. Quickly at first(to ensure no bacteria survives) to get it started but by the time crystals start to form there is barely any heat. Then I put it in my smoke oven to add a little smoke smell and taste to the crystals that go very well with meat and fish. Then I gave it for christmas presents.

[tijmenspanjaard]

Man, Alex you just took me on a nostalgia trip. My dad always used to get this type of salt from a salt shop (yes they exist) in the neighborhood. And my friends would always tell me salt is salt there is no difference, but i knew this was not normal salt the way it tasted was so different. And now with this video you just proved it! Man i miss this salt, I'll have to find it again!