I have done a baked salt crusted pineapple a couple of times this year.
Worked wonderfully well but as you say, I'm not sure why aluminium
wouldn't work in the same way. Perhaps it's the visual aspect ?

Steve



Matthew Givens wrote:
> Okay, I'm curious as to what the purpose is of a salt crust grill.
>
> I've seen them used on Iron Chef, and I found some recipes for them on the
> net. What I haven't seen is a description of why in the world anyone would
> encase meat in salt before cooking it! What benefit does it bring that
> can't be realized with something commonplace as a sealed aluminum cover over
> the pan? Wouldn't it make the meat ubearably salty?
>
>
>
>