.png)
This is my finishing salt, my snack salt, the salt I cannot live without. I put it on ice cream, I put it on dark chocolate, I put it on every single meal I consume. I do not, however, put it on popcorn, because any salt that goes on popcorn should be pulverized first (so it sticks to the fluffy kernels), and I’m not about to pulverize these beautiful, pyramid-shaped flakes. It adds a great, delicate salinity, and the crystals shatter in between your teeth, providing a most pleasing crunch. Brand-wise, both Maldon and Jacobsen are very good. Jacobsen is a little more expensive, but offers a more pronounced “sea-forward” flavor, like a crisp ocean breeze.
from Lifehacker https://ift.tt/2XcvyqL
0 comments:
Post a Comment