Salt-Crust Cooking

Recipes

Written by Elke Probkevitz

Thursday, 09 December 2010 12:05

One of the most impressive techniques of cooking Iâ€™ve ever seen is salt-crust cooking. The extraordinary spectacle of arriving at the table with a whole fish, chicken, or roast encrusted in salt that is then chiseled away to reveal the juiciest, most fragrant piece of food you have ever had is incomparable. This surprisingly simple technique is a showstopper and will make your guests think you are a culinary master.

Salt-crust cooking is just covering the food in a thick mixture of salt combined with egg whites or water. This crust in effect creates a cocoon that seals the food inside and causes it to cook delicately and evenly. The most impressive part is the way it is served. The dish is brought to the table and the shell is cracked open to reveal the most beautifully moist and fragrant meal. A salt crust can be used on a variety of foods, including whole fish, chicken, meat, and even vegetables.

The salt crust. Kosher salt is used with egg whites to help bind it and make a paste. When the mixture is cooked it becomes a hard shell, insulating the food and keeping the moisture inside. It is important to use enough egg whites to make the salt wet, about 1 egg white for every 2 cups of salt. If you use too few egg whites, the salt might not become a paste and you run the risk of the salt falling into the food and making your dish too salty to eat. A bed of salt about a half-inch thick should be spread on the bottom of a sheet pan or casserole dish.

Add herbs and spices. You can add any number of spices and herbs to the salt-crust mixture to enhance the flavors. Freshly cracked spices work very well, but freshly chopped herbs or citrus zest can also be a great addition. Make sure the food is dry by patting with a paper towel, and then place it on the bed of salt. Surround it with aromatics such as herbs and citrus slices, or stuff the food itself with these ingredients. Make sure to seal any open cavities so the salt does not seep in.

Bury the food completely. It seems like a lot of salt, but donâ€™t skimp. Buy a large container of kosher salt in bulk size. It is necessary to use an excessive amount to ensure you are sealing the food properly. If you use too little salt, you will not have even cooking. Cover the food completely from every angle with a quarter-inch to half-inch layer of salt.

Check for doneness. The crust will achieve a golden brown color, but that will not necessarily indicate that your food is fully cooked. Follow the recipe for exact cooking times, but an instant-read thermometer will be the best indicator.

Opening the crust. Breaking the crust open is the highlight of this cooking method. You can chisel the crust open with a knife. The best way to do it is to make a cut along the side and then break the shell open like a lid, preferably in one piece. If that is not possible, try to break it into as few pieces as you can. Then dust off any excess salt with a pastry brush before serving.

Salt-Crusted Beef Roast

Ingredients:

3 cups coarse kosher salt
3/4 cup egg whites (from about 6 eggs)
olive oil for rubbing
4 garlic cloves, minced
choice of fresh chopped herbs (rosemary, thyme, sage)
6â€“8 pound standing rib roast, trimmed

Directions:

In a bowl, stir together the salt and egg whites until the mixture forms a slightly stiff paste resembling wet snow. Line a roasting pan with parchment paper or aluminum foil. Rub roast with olive oil, then garlic and fresh herbs. Put a 1/2-inch-thick bed of salt mixture on bottom of pan. Arrange the rib roast, fat side up, in roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick.

Roast the beef in the middle of a 375Â°F oven for 2 hours (about 22 minutes per pound), or until it registers 130Â°F on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a knife and carve the meat to serve.

Eating quality, delicious meals is easy when all the work is done for you. Hire a personal chef to prepare your dinners, Shabbos meals, or small parties. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.