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The world of fermentation.
By Sarit Packer & Itamar Srulovich - Friend of Milk Street
This is a great salt for either sprinkling sparingly on cookies just before baking or adding to a chocolate mousse for a little something extra. It will also work well for salting a chicken or large piece of meat overnight before roasting or slow-cooking. It is a great way to use a vanilla pod once the seeds have been used in a pudding–the pod carries so much flavor it’s a shame to throw it away.
This recipe originally appeared in FT.com/magazine November 30/December 1 2019 and is reprinted with permission.
Zest of one orange
grams flaky sea salt
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