Baking in salt involves burying food in a sand-like mixture of salt and egg white. The salt insulates the food, cooking it gently and evenly. When the dish comes out of the oven, you crack open the hardened, golden salt shell to unearth a moist, evenly cooked and fragrant buried treasure.
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I don't cook as much fish as I probably should, a fact I'm trying to correct. Most of the hesitation concerns my belief that fish is somehow difficult to cook, a fact which is completely upended by this incredibly simple...