In article >,
"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?

One of the recipes people ask me for most frequently is for my
salt-crusted chicken. It has two ingredients. :-) But people can't
believe how moist and unsalty the chicken is after being encased in
salt.

sd