Not exact matches
* 1 small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2 cups plain Greek - style yogurt * 2/3 cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut into 1 - inch chunks (6 cups) * 2 tablespoons fresh lime juice *
Flaky sea salt such as
Maldon
As a kid she used regular table
salt; now she recommends a
flaky sea salt like
Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled
Maldon or other
flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
I would argue neither, as ideally you'd really want to use a
flaky sea salt such as fleur de sel or
maldon.
Hi Cathie, You can experiment with different types of
salt, but know that the
flaky sea salts, such as fleur de sel and
maldon, will dissolve more readily into the sauce, so you won't be left with a gritty or crunchy texture.
Denise — The recipe calls for «2 teaspoons
flaky sea salt, such as
Maldon, or less of a finer one» —
flaky sea salts are very light and in bigger flakes; 2 teaspoons of
flaky salt yields much less saltiness than 2 teaspoons of a finer one.
Using kosher
salt or crushed
flaky sea salt (like
Maldon), season your bird all over — liberally.
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine
sea salt (or 1/4 teaspoon if your almond butter is
salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops
flaky salt such as
Maldon, for the tops (optional)
Remove from oven, sprinkle with just a hint of
flaky sea salt like
Maldon or just a nice coarse variety and allow to cool completely before serving.
1 cup all - purpose flour 1/2 cup
salted, roasted cashews 1/4 cup dark brown sugar 2 teaspoons fresh orange juice 1 1/2 teaspoons orange zest (from half a small orange; use organic if possible) 1 stick (4 ounces) unsalted butter, cold, cut into 1 / 4 - inch pieces
Maldon or other
flaky sea salt
I've made celery
salt with a number of different types of
salt, and the
flaky, whispers of
Maldon sea salt is my current favorite.
Coarsely chopped fennel fronds,
flaky sea salt (such as
Maldon), and crushed red pepper flakes (for serving; optional)
After that, The New Yorker's Nick Paumgarten tells the story of that beautiful,
flaky sea salt from the shores of England that has become ubiquitous in American kitchens:
Maldon.
The finished tart can be garnished with chocolate curls or with a
flaky coarse
sea salt, such as
Maldon.
This was as simple as topping melted bittersweet chocolate with chopped toasted hazelnuts, crushed coffee beans, and
flaky Maldon sea salt.