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We use sea salt as a finishing salt, sometimes mixed with a little bit of spice, such as toasted and crushed fennel seeds or toasted and ground star anise pods. Use only a little spice, though; subtlety is key here; a generous pinch in 1/4 cup of salt is enough. Instead of spice, add a bit of choppe...

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Bibliographic Details
Published inSun-sentinel (Fort Lauderdale, Fla.)
Main Author The Washington Post The National Chicken Council
Format Newspaper Article
LanguageEnglish
Published Fort Lauderdale, Fla Tribune Publishing Company, LLC 17.06.2004
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Summary:We use sea salt as a finishing salt, sometimes mixed with a little bit of spice, such as toasted and crushed fennel seeds or toasted and ground star anise pods. Use only a little spice, though; subtlety is key here; a generous pinch in 1/4 cup of salt is enough. Instead of spice, add a bit of chopped herb that complements your meat or poultry.