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Salt (11)

Appears in
Easy Soups from Scratch with Quick Breads to Match: 70 Recipes to Pair and Share

By Ivy Manning

Published 2017

  • About
I use fine sea salt for seasoning and baking. Generally, I season soup with salt only after the soup is done. That’s because as it simmers, steam escapes and the soup reduces, becoming saltier and more concentrated. I also use fine sea salt for baking breads and muffins, but to finish breads, I use coarse sea salt, such as Maldon, because the flaky texture adds crunch.

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