Go to the Article: It’s a Salt Crust Frenzy! From Fruits and Veg to Meats and More
Hello. In step 1 where the salt crust liquid is made out of 90g egg whites and water, the water weight is not specified. It should be around 450g or water right(454g if 1360x40%) ?
To add additional flavor, but still relying on the water + salt formula, I will try other water-based liquids, for example white wine for a chicken salt crust or apple juice for a fruit salt crust. This technique lends itself to endless adaptation.
you are correct. we will update the language there. thanks for the info. 40% total liquid..- the 90g of egg whites
454g water
Has anyone used the Anova oven? For me it’s between that , the Breville, or a used Rational on eBay.
Can i still reuse the salt crust? And how?
you can for only the salt and water mixture. also you want to scrape away any parts that have had cooked off liquids from your finished cooks. just pulls/ crush it up and add water again.
Just watched the whole thing, love it..! I do agree with Grant, I think sand castle, water + salt = best. Especially when you think about your pocketbook, and the potential to re-use (especially with vegetables, the potato, etc). I want to try the cabbage, radish...apple & pineapple would be interesting to see with the longer cook time!
what;s the metric for flax goo?
click on the note on flax goo and it will give you the recipe and yield.
I have not used the anova, but we use the Breville and a rational every day here. obviously if I have my choice I go with the rational, you can't beat it. but what the Breville ovens do for there size and price is amazing.
got it thanks....
wouldnt hydrated xanthan slurry work just as well?
that is not something we tried, but I would guess not as well. You are looking for the proteins in the flax and egg that set when heated.
Thanks for this - love this type of content and hope to see more of this stuff. Questions I had:
- A few different salts were used, Black, Red & White - is there a flavor difference between them when used this way? - Would adding some liquid smoke to the salt crust pass on smoke flavor or just evaporate in the bake?
- There was a spice blend added to one trial; would any spice blend work or was there something special about the one used?
- If onions were placed on the salt base, and then meat on top of it, would the onions get hot enough to pass flavor along? I really find value in watching this sort of content and would find it worth wild if there was more of these, even a full length 'start to finish' for how some of the recipes are developed. Like say if/when the chicken is developed in to a full on recipe watching the evolution from here to final recipe I think I would learn from.
the different salts didn't change the flavor much at all, they would be more for presentation.
adding liquid smoke sounds like a great idea to give it that flavor.
any spice blend will work
onions will take longer to cook than the protein you have in there so I would say you would want to have them pre cooked or par cooked if you want them to help give flavor that is not a raw onion.
and we are going to run some more trials on the chicken but haven't started yet, so no time frame on that.
I did the Salted Cabbage for St. Patricks Day. I rubbed the cabbage down with garlic paste and butter then used the salt & water combo to crust it. Baked at 400 for 90 min. Turned out amazing and had a nice sweetness that complimented the sous vide corned beef. Also made amazing hash the next morning by adding a bit of chopped onion and potatoes to the cabbage and corned beef.
Hi!
If you were to do this at a restaurant, and because of pick up times you need it to be done faster, could you pre-cook the fish and/or any of the other foods? Or, what would be the best way to do it at a restaurant without compromising time, quality, and its characteristics?
for any of the proteins it would have to be cooked to order. for the veggies if you are not presenting table side you could totally do it ahead of time and reheat.
Great video - can't wait to try. How did you measure the internal temp of the bird to find the cooking time?
we stabbed it with a thermometer
Great info !, what happened to the flax meringue ? have u tried it ?
Very interesting experiment! we made a salt meringue and piped it on to various things. It sped up the application of the meringue so a quicker pick up time for à la minute salt baking. Also made macaroons for comedic value too.
Waaaay back in the 70’s a dish called Beggars Chicken was all the rage here in Aus. Chinese flavourings rubbed and inserted chicken wrapped in foil and a salt crust strengthened with flour. Baked 3 1/2 hours. Delicious and often adjusted with Mediterranean twists.
NB Beggars Chicken is served in Hong Kong and China as a delicacy dish and often wrapped with lotus leaves instead of foil.
https://www.google.com.au/amp/s/www.womensweeklyfood.com.au/amp/recipes/beggars-chicken-12420
Try a pork loin or tenderloin. Awesome videos, btw.
I once had salt crusted celeriac as a main course at one of our cities best restaurants. It was delicious. I found a recipe from Great British Chefs. https://www.greatbritishchefs.com/recipes/salt-baked-celeriac-recipe
I made salt crusted apple, celery root, red cabbage, and red snapper. I baked the fish for 20 minutes at 400 without the egg white in the salt and it was a little overcooked. The others I baked for 90 minutes only running the fan for the last 10 minutes because I forgot. The celery root was super intense, would be great sliced up in a salad. The red cabbage was delicious and perfectly cooked. The apple was basically reduced to apple sauce, literally had to spoon it out of the salt cavity. I probably wouldn't make it again, but savory apple sauce is definitely something to experience at least once and the presentation is cool.
How long in advance can you salt crust fish before cooking?
I would salt crust within 1 hour of cooking.
Turk here (a little late but just got studio pass), grew up watching branzino get salt encrusted. I do this somewhat regularly since it is such an entertaining presentation. Couple of comments: a skilled fishmonger will prepare your branzino differently for this use case by cleaning the fish through the mouth and leaving the scales on. This helps control over salting parts of the flesh, which can happen if there is a slit down the belly and no scales. If I am using a "normally" cleaned fish, I typically wrap a bit of parchment paper around it to re-close the belly. Since this example represents the old school ways, I am curious to know your thoughts on optimizing the fish trial further.
