Stop Blogging and Cook

DAILY POST ARPIL 17th: COOKING IN SALT: WHAT’S THAT ABOUT?

SHOP

GROCERY
Single-ingredient kosher salt, with no anti-caking agents

TIMIMG

Cooking times vary; use a meat thermometer in roasts.
Fish:  10-15 min/lb
Poultry: 20 min/lb
Beef:m (15-30 min/lb)

Rare – 140ºF
Med – 150ºF
Well – 160ºF

Pork: (20-30 min/lb)

Med – 150ºF
Well – 165ºF

Potatoes:

Small – 30 min
Large – 60 min

THE COOKING PROCESS

1. Use of pure salt without additives.  Modern table salt  contains anti-caking agents.  Read labels; use kosher salt with only one ingredient:  salt.
2. Cookware:  The bottom of a broiler pan or a glass baking dish for roasts, poultry and fish.  When cooking smaller foods like potatoes, a cast iron skillet works well.
3. Line pan with foil, extending the foil over two sides for easy removal.  After removing the food, simply lift out the foil at the ends and dump in the trash.
4. Preheat oven to 450ºF, with oven rack in the center.
5. Use a standard oven-proof meat thermometer for roasts.
6. Amount of salt depends upon the size of what you’re cooking.  Don’t be stingy with the salt; it’s cheap, and important to get full coverage.  Start with two cups.  Put the salt in a bowl, add a little water- about a half cup – and stir, combining well so that all of the salt is wet.  If it doesn’t stay in place when pressed with the back of a spoon, add more water, a tablespoon at a time.
7. Spread an even layer of salt on top of the foil in the pan, at least a quarter of an inch thick or more; pack it down.  Place the seasoned food on top of the salt layer.  For small potatoes, group them tightly together.  If you’re cooking meat, insert the thermometer halfway into the thickest part.  Pile the wet salt on all sides of the food, gently packing it together so there are no cracks or places where you can see the food through the salt.
8. Remove meat from the oven about five to ten degrees from the temperature you ultimately want and let it rest for ten minutes.
9. With a short paring knife, cut straight down into the crust, stopping before piercing the food.  Then twist the knife.  If the crust doesn’t break apart, remove the knife and repeat. Discard the salt crust into the trash as you remove it.
   • Remove meat to a platter to carve.
   • For fish, make a few cuts in the side with a knife before inserting in the top and twisting.
   • The potatoes will be completely dry, with their skins intact.  Use a pastry brush to dust off the salt. Add butter, and rosemary or fresh parsley.