WHY SO SALTY?

Why bake food in salt? For even cooking, to season and to tenderise. There are two methods, one using egg whites, and one without. The former is better for larger items such as whole fish and the potatoes we made, as it can easily be moulded, while the latter works well with chicken, keeping the meat moist. Do not be tempted to crack open the salt crust to check on the food, it will be fine. Once it’s done, crack open the crust and remove the food quickly before escaping steam and moisture dissolves the salt. Brush off any clinging grains using a pastry brush.