Miso

So small amounts often.

One way to add a ferment is to swap your stock cube for a miso paste.

Miso is, is made from, uh, fermented soybeans and salt and gives an amazing ama-umami flavor.

So that's one thing I, I never use stock cubes anymore.

I only use my miso paste, which I make myself.

he had a lot going on too.

Miso, espresso, salted caramel, like, just a lot.

He was the one who baked his in the cookie cutters.

And they seemed very tall.

And Nigella said it's what the kids are doing.

Yeah.

Miso and tajin are becoming, I feel like, big additions in baked goods.

Yeah.

... that he just brings out every single time.

But I loved that Nigella called him out on it and said, "No, it's not." Miso has literally been around for about 10 years in baking now.

But then all the papers at the moment are like, "Well, it's evidence that they're falling out because they had a bit of a disagreement." They are grown up people.

Yeah.