0

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"?

3

yes.

Usually the food is places in a "coffin" of wet salt (water or most of time egg whites).

The food is sometimes wrapped in leaves to protect it from the salt; or in the case of whole fish, the skin will protect it from the salt.

There's also another technique to cook the food on a slab of rock salt; you slowly heat the salt slab in the oven and when it's hot enough, you can "grill" the food on it. (as far as I know, it's mostly useless).

1
  • You can also just use dry salt if the food itself is fairly wet. This works with fish.
    – FuzzyChef
    Oct 12 at 22:48

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.