This L.A. Pastry Chef Believes All Desserts Deserve An Ungodly Amount of Salt

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This L.A. Pastry Chef Believes All Desserts Deserve An Ungodly Amount of Salt
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Laura Hoang remains steadfast in her commitment to gas station snacks.

, which is really similar to something I did. They happened at different times, and we didn’t have any interaction with each other. I love the Instagram internet space for pastry information sharing.Brooks Headley of Superiority Burger, the vegetarian burger joint in NYC. I’m just waiting for that call. I’ve been adding vegan recipes to my repertoire because a lot of Vietnamese desserts are naturally vegan and gluten-free. They use rice for everything. They use coconut milk for everything.Salt.

What if you made it a full tablespoon? Would it be delicious? Would it be too salty? Probably not. It’s worth it to make that same recipe five different times at 31, 32, 33, 34, and 35 grams of salt, to see if you hit a money spot. Realizing how to hit that ceiling, and how cause and effect works, that’s what makes you a good cook.Ojai. It’s a two-hour-away oasis. I always go by myself. I don’t really allow myself to do stuff by myself.

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