Salt curing spherified “yolks”

Darry_Woods_521711

wanna know if its possible to further infuse the yolks before curing them like beating them then get them flavored, spherifying them, and then putting them through that salt cure what do y’all think?

tshewman

Bc salt is a bit of a flavor thief, it's easy to use a flavored salt and use the flavored salt to infuse the yolks. Have done it w/ Truffles, smoked salt, lemons etc etc. The other option would be to poach (low temp-57C) in a flavored/infused oil, then cure (or combine the techniques). ANY of the flavors however could obviously used in the koji technique.