Salt crust

In each case the aim is to lock in moisture, protect the food from drying, ensure even cooking, and maximise the flavour.

[5] To serve, the crust is broken and carefully removed, to avoid leaving excess salt residues in the food.

Coating a pan with salt and cooking the steak, ideally approximately an inch thick or less, on top yields a more moist and flavourful cut.

The first recorded reference in China resembling the technique of baking in a salt crust is salt-baked chicken from Dong Jing in the province of Guangdong during the Qing Dynasty (1644–1911).

A more recent traditionally recipe is building a cocoon of salt around the chicken protecting it from direct heat ensuring even cooking and the possibility of drying out the meat.