Salt Your Sweets

(Photo: Netflix)

The foundational ingredients of sweets are some of the blandest in the kitchen. Just as you’d never leave flour, butter, eggs, or cream unseasoned in a savory dish, so should you never leave them unseasoned in a dessert. Usually just a pinch or two of salt whisked into a dough, batter, or base is enough to elevate flavors in pie and cookie doughs, cake batters, tart fillings, and custards alike. 

Samin Nosrat

Salt Fat Acid Heat
by Samin Nosrat
“Salt and Sugar”

.

Find out the kinds of salt we love . . .

Inside Viv’s Pantry: Salt

Published by

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *