April 3, 2008 by seanbrock
A really neat technique. Now we start playing with flavoring the salt
Could you comment a bit more on this? Sounds very cool. How long do you cure and what exactly is the end result?
we salt the yolks and leave them in there for 9 days…then they are hung in cheesecloth until dry…still working on lots of ideas. we dehydrated a yolk and it turned out really nice
What’s the ratio for salt to sugar to yolk?
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