In the second cooking adventure of the weekend, I finally got around to trying a recipe I'd long wanted to attempt: Salt-roasting. The LA Times article where I originally found it made the product sound mouth-watering and the process seem very cool. Essentially, you gather an obscene amount of salt, mix it with water and fresh rosemary till you form a paste, cover the bottom of a baking dish, place your food on top of it, layer the rest of the mixture over your food, and shove it in a very hot oven. From there, it forms a hard, super-hot shell around your meal, creating a sort of oven within your oven. It comes out looking like this:
Then you crack the salt shell, extract your food, brush it off, and serve. The result is remarkable. The original article put it best: It's food that tastes exquisitely like itself. I made pork tenderloin and fingerling potatoes and the meal tasted like...pork tenderloin and fingerling potatoes, but more so, and more fresh and moist and fragrant than you knew it could. Here's what it looked like:
One of the best meals I've had in some time. Recipe below.
Then you crack the salt shell, extract your food, brush it off, and serve. The result is remarkable. The original article put it best: It's food that tastes exquisitely like itself. I made pork tenderloin and fingerling potatoes and the meal tasted like...pork tenderloin and fingerling potatoes, but more so, and more fresh and moist and fragrant than you knew it could. Here's what it looked like:One of the best meals I've had in some time. Recipe below. 
