I saw this done on tv once with Cod fish. Steven ?Raichlan? on that
barbeque show used this method to grill chicken.

You take a ton of salt and add enough liquid to make "snow" then pack
the chicken in snow till it looks like a white beehive and bake at ~400
degrees for 1-1.5 hours.

Then chisel off the outer salt crust shell.

Looked like fun to try though I would want to go small with a chicken
quarter maybe.

Anyone done this cooking method? Was the meat salty afterwards?

On 5/25/13 9:11 PM, z z wrote:

> Anyone done this cooking method? Was the meat salty afterwards?

Frequently, with whole fish, usually snapper.

No.

-- Larry

On Sat, 25 May 2013 20:11:48 -0500, (z z) wrote:

> I saw this done on tv once with Cod fish. Steven ?Raichlan? on that
> barbeque show used this method to grill chicken.
>
> You take a ton of salt and add enough liquid to make "snow" then pack
> the chicken in snow till it looks like a white beehive and bake at ~400
> degrees for 1-1.5 hours.
>
> Then chisel off the outer salt crust shell.
>
> Looked like fun to try though I would want to go small with a chicken
> quarter maybe.
>
> Anyone done this cooking method? Was the meat salty afterwards?

That is an old fashioned way to cook roast beef. I've never tried it,
so I can't tell you how it tastes.

--
Food is an important part of a balanced diet.

On 2013-05-26, pltrgyst > wrote:
> On 5/25/13 9:11 PM, z z wrote:
>
>> Anyone done this cooking method? Was the meat salty afterwards?
>
> Frequently, with whole fish, usually snapper.

> No.

So little salt flavor, in fact, seems like a waste of salt.

What I want to know is how to make salt crusted seafood that heavily
salt flavored. I've had it twice, once in a Chinese resto, salted
shrimp, and once in a card casino's price fix resto, salted sand
dabs. Both were very heavily salt covered and quite tasty. I could
kick myself for not getting a recipe, as there's nothing like that,
here.

nb

On Sat, 25 May 2013 20:11:48 -0500, (z z) wrote:

-snip-
>
>Anyone done this cooking method? Was the meat salty afterwards?

More often with new potatoes- once with beef. IMO it acts more as
moisture 'sucker' than a saltifier. My wife still added salt at
the table to both dishes.

Jim

On 2013-05-26, Jim Elbrecht > wrote:

> More often with new potatoes- once with beef. IMO it acts more as
> moisture 'sucker' than a saltifier. My wife still added salt at
> the table to both dishes.

It seems counterintuitive, but it's true. I was shocked to discover
salt packed anchovies have almost no salt flavor, while oil packed
anchovies would gag a maggot with their salt heavy taste.

But, BEWARE!!

Those salt packed anchovies were so good, I usta eat half doz every
night with a couple beers. Their highest-on-the-planet purine content
pushed my uric acid count over the top and I learned what a real gout
attack is all about. Believe me, you don't wanna know. 8|

nb

On 26 May 2013 10:51:47 GMT, notbob > wrote:

> On 2013-05-26, pltrgyst > wrote:
> > On 5/25/13 9:11 PM, z z wrote:
> >
> >> Anyone done this cooking method? Was the meat salty afterwards?
> >
> > Frequently, with whole fish, usually snapper.
>
> > No.
>
> So little salt flavor, in fact, seems like a waste of salt.
>
> What I want to know is how to make salt crusted seafood that heavily
> salt flavored. I've had it twice, once in a Chinese resto, salted
> shrimp, and once in a card casino's price fix resto, salted sand
> dabs. Both were very heavily salt covered and quite tasty. I could
> kick myself for not getting a recipe, as there's nothing like that,
> here.
>
I agree, it's very tasty - one of my favorite Chinese restaurant
dishes. It's called "salt and pepper" and there are many variations -
salt and pepper shrimp, salt and pepper pork, salt and pepper squid,
salt and pepper spare ribs etc. Google has lots of "salt and pepper
fish" recipes for you to look at.

--
Food is an important part of a balanced diet.

They had a famous TV/Radio Chef up in this area for many moons who taught this method..along with cooking in paper sacks etc. His name was/is David Wade. Bet a person could get a lot of google hits on him. Tried most of his variants and they all worked very well. Seems like I tried a chuck roast like that and it still came out tough. Shoulda known huh? lol Did a quick dig and found a recipe for using the trick on prime rib. He liked chickens cooked in brown paper sacks...lol.
David Wade's Old English Prime Rib Recipe - CookEatShare