I have seen in cooking competition videos many approaches to salt baking vegetables and fish.
- the vegetable is placed atop a pile of salt
- the salt is mixed with egg white to make a casing that is hard packed around the object and baked
- egg whites are whipped into a meringue and the salt is mixed as a sugar would be with french meringue. The object is "frosted" with the meringue like a baked alaska.
Are all of these valid approaches to "salt baking"?