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?

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?

According to my well-informed friend, the salt seals in the meat's
moisture...the outside "coating" may be somewhat salty, but the end
result is a more flavourful and seasoned meat and gravy...trust me, I
think he's correct...

wrote:
> 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?
>
> According to my well-informed friend, the salt seals in the meat's
> moisture...the outside "coating" may be somewhat salty, but the end
> result is a more flavourful and seasoned meat and gravy...trust me, I
> think he's correct...

Nah. The salt forms a crust inside of which the food steams.
Nothing seals in juices and the salt doesn't permeate the meats.

There's no gravy to be made from this process as there are
no pan drippings if the crust is done properly.

Pastorio

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?
>
>
>
>

> 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?

Take a full beef tenderloin, trim it, fold the thin end over to equalise the
size, pack it with a 1/2" layer of moist Kosher salt, wrap it with paper,
tie it off with string every inch or so. Cook it about 1-2" above a bed of
coals, turning 1/3 each of 3 times every 8 minutes for a total of 24
minutes. Jab it with a fork, smack it with anything hard over a bag or a
box, the salt and paper falls away. Slice about 3/8" thick, rinse each
slice in melted butter to get rid of any remaining salt and serve on sliced
white bread. Fresh corn on the cob and sliced tomatoes accompany it well...

It is a meal to die for.

My Dad did this every summer, and I heard one time it is a Portuguese
recipe.

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

From what I'm hearing, this sounds like it might be fun. And that's
basically what I was thinking of trying, a whole chicken in the crust.

Okay, now for some more questions... and keep in mind I've never done this
before, so some of my questions may be pretty basic.

1) Some recipes have you wrapping the chicken in something before applying
the salt crust. Grape leaves, seaweed, and one recipe even said aluminum
foil! What's the point in using a salt crust if it doesn't season the
chicken? Should the salt touch the skin of the chicken?

2) Some recipes use just plain old sea salt, others mix herbs in with it.
One recipe even said to break off small chunks of the herbed salt and place
them on the plates to be used for seasoning. Do the mixed-in herbs affect
the taste enough to include them?

3) Some recipes say just pack the salt around the chicken, others say to
mix with eggs and water to form a paste. Again, which is better?

(grin) Thanks in advance for your replies.


"sd" > wrote in message
...
> 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

On Fri, 24 Nov 2006 07:22:28 -0600, sd > wrote:

>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

I think you should post that recipe....

TammyM

Yes, I for one would like to see it.


"TammyM" > wrote in message
...
> On Fri, 24 Nov 2006 07:22:28 -0600, sd > wrote:
>
>>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
>
> I think you should post that recipe....
>
> TammyM

In article >,
"Matthew Givens" > wrote:

> Yes, I for one would like to see it.
>
>
> "TammyM" > wrote in message
> ...
> > On Fri, 24 Nov 2006 07:22:28 -0600, sd > wrote:
> >
> >[snippage]
> >>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
> >
> > I think you should post that recipe....
> >
> > TammyM

Here it is:

Salt-Baked Chicken

4 cups kosher salt
1 frying chicken
1 tsp dried thyme (or equivalent fresh thyme) (optional)
1 lemon, pierced to release juices (optional)
small bowl of cold water

Set oven for 450 degrees.

Take a pan a little larger than the chicken and line it with
aluminum foil (heavy-duty foil is best). Spread a layer of kosher
salt on the foil (use about 1 to 1-1/2 cups; you should not see foil
beneath the salt).

If you're using the thyme and lemon, sprinkle the thyme inside the
bird and then stuff the cavity with the lemon.

Put the chicken, breast-side down, on the salt in the pan. If the
chicken is wobbly, shore up some of the salt to keep it steady. Coat
the chicken with the rest of the salt. Sprinkle the water over the
salt to form a shell (you don't need much; just dip your fingers in
the water and flick the water onto the salt).

Put the chicken in the oven and bake, uncovered, for an hour. You
probably won't want to use a meat thermometer because you don't want
to make a hole in the salt shell. Take the chicken out of the oven
and let it rest for about 10 minutes.

Break the crust and remove it. My experience is that it comes off in
pieces and cannot be removed completely, but the remainders can be
avoided by diners. Remove the lemon, if used. Carve the chicken and
serve.

On Sun, 26 Nov 2006 15:12:29 -0600, sd > wrote:

>> "TammyM" > wrote in message
>> > I think you should post that recipe....
>> >
>
>Here it is:
<recipe snipped>

Thanks! I'll give it a go.

TammyM