cjsadler Posted November 1, 2007 Share Posted November 1, 2007 Very interesting article by Russ Parsons on this technique. I'm definitely going to try that pork tenderloin. Link to comment Share on other sites More sharing options...
synaesthesia Posted November 1, 2007 Share Posted November 1, 2007 My dad used to try this method all the time, wrapping the chicken in cheesecloth. It's a popular Cantonese technique. I remember it being pretty tasty, but apparently not up to the standard he'd had at a restaurant in SF. There are some less complicated variations, but the best is dipping it into the traditional sauce - hot oil poured over a prodigious amount of salt, ginger, scallions and garlic. Yum. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 1, 2007 Share Posted November 1, 2007 Using enough kosher salt to encase a large piece of meat or a whole chicken can get a bit pricey. Link to comment Share on other sites More sharing options...
jparrott Posted November 1, 2007 Share Posted November 1, 2007 I sometimes bake potatoes buried in kosher salt without making the paste, which makes reusing the salt easy. That would be tougher to do for meats, however. Link to comment Share on other sites More sharing options...
cjsadler Posted November 1, 2007 Author Share Posted November 1, 2007 Using enough kosher salt to encase a large piece of meat or a whole chicken can get a bit pricey. I recently found cheap, large boxes (3lbs) of Crystal kosher salt at the Penzey's in Rockville. I think it was only $2.50 per box. It seems like enough to get 2-3 salt roasts out of. Link to comment Share on other sites More sharing options...
blakegwinn Posted November 2, 2007 Share Posted November 2, 2007 I recently found cheap, large boxes (3lbs) of Crystal kosher salt at the Penzey's in Rockville. I think it was only $2.50 per box. It seems like enough to get 2-3 salt roasts out of. I roasted fish this way. I was able to get large quantities of salt for pretty cheap at the hardware store in a giant bag. It was right next to the snowshovels. I think the fish was bad though because I got pretty sick afterward. I am looking forward to trying this method again with a fresh batch of fish. Link to comment Share on other sites More sharing options...
porcupine Posted November 2, 2007 Share Posted November 2, 2007 I roasted fish this way. I was able to get large quantities of salt for pretty cheap at the hardware store in a giant bag. It was right next to the snowshovels. I think the fish was bad though because I got pretty sick afterward. I am looking forward to trying this method again with a fresh batch of fish. ummm... are you sure the salt you bought was sodium chloride? Link to comment Share on other sites More sharing options...
Poivrot Farci Posted November 2, 2007 Share Posted November 2, 2007 A more ambitious, whimsical classic of salt-crusting involves making the salt/flour/egg-white dough and sculpting it around a whole seared bird so as to replicate the encased contents then ceremoniously breaking the savory sarcophagus table side with a well polished mallet. “Rooster in Pastry” was said to be Rabelais' favorite dish, hence the French zoological idiom associating “Coq en Pâte” to a tremendous state of happiness. 1 Link to comment Share on other sites More sharing options...
blakegwinn Posted November 3, 2007 Share Posted November 3, 2007 ummm... are you sure the salt you bought was sodium chloride? wink, wink, knudge, knudge, know what I mean? Link to comment Share on other sites More sharing options...
ol_ironstomach Posted November 4, 2007 Share Posted November 4, 2007 Ah, so timely. There's currently a salt-crusted lavraki (aka branzino) for two, on the entree list at Komi. And it was good. Link to comment Share on other sites More sharing options...
Pool Boy Posted September 2, 2017 Share Posted September 2, 2017 On 11/1/2007 at 0:08 PM, zoramargolis said: Using enough kosher salt to encase a large piece of meat or a whole chicken can get a bit pricey. Never tried it with birds, but we've done salt crust fish a number of times because it is so damn easy and so damn good. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now