I cooked branzino like that, never thought you could use the recipe for chicken!
Can you share the recipe? Did you use egg whites?
LiefLayer
Recipe based on Barbato’s video recipe (you can find it on youtube… I had to remove the links due to the recent rule 8 of this subreddit… just search for Pollo al sale Barbato to find it… you can use pasta grammar english recipe too).
The only variation on the chicken was that I put cumin on the bottom, which was great. I make this recipe periodically because it allows you to use a lot of egg whites (and I often have a lot of frozen ones), for perfect cooking I really recommend not skimping on the salt (even if it seems that 1kg is enough, add the other one too, a nice thick crust improves the cooking a lot, this time I managed to cook it perfectly and the breast was juicy like I had never tasted before).
Please note: it does not work well with individual pieces of chicken, which would end up being salty. At the end of cooking, after 10-15 minutes of rest, break the salt crust and clean the chicken well… if you don’t clean it well from the salt, the risk is that the salt (which will slowly dissolve) will be absorbed in excessive quantities, making the chicken salty… if you break it immediately, on the contrary, the chicken will be tasteless.
With the chicken I also made a couple of potatoes in the air oven… a very simple recipe that I have been making for a long time. Basically, you leave the potatoes to cook whole with the peel (after washing them well) until the inside is soft, then cut them in half, add some butter or oil and put them back in the oven for another 5-10 minutes. Obviously the same thing can be done in the oven… the temperatures are also the same (200°C), but I didn’t have much space in the oven so I preferred to use the little oven (air fryer).
PS. I know outside of italy salt can be expensive… I paid 0,30€/kg so really cheap here in Italy. If your salt is expensive still do not try to use less, the salt crust should be perfect to cook it without drying it out.
blackhat665
Imagine someone from 200 years ago seeing this mountain of salt being used for one dish! Used to be called white gold for a reason lol
3 Comments
I cooked branzino like that, never thought you could use the recipe for chicken!
Can you share the recipe? Did you use egg whites?
Recipe based on Barbato’s video recipe (you can find it on youtube… I had to remove the links due to the recent rule 8 of this subreddit… just search for Pollo al sale Barbato to find it… you can use pasta grammar english recipe too).
The only variation on the chicken was that I put cumin on the bottom, which was great. I make this recipe periodically because it allows you to use a lot of egg whites (and I often have a lot of frozen ones), for perfect cooking I really recommend not skimping on the salt (even if it seems that 1kg is enough, add the other one too, a nice thick crust improves the cooking a lot, this time I managed to cook it perfectly and the breast was juicy like I had never tasted before).
Please note: it does not work well with individual pieces of chicken, which would end up being salty. At the end of cooking, after 10-15 minutes of rest, break the salt crust and clean the chicken well… if you don’t clean it well from the salt, the risk is that the salt (which will slowly dissolve) will be absorbed in excessive quantities, making the chicken salty… if you break it immediately, on the contrary, the chicken will be tasteless.
With the chicken I also made a couple of potatoes in the air oven… a very simple recipe that I have been making for a long time. Basically, you leave the potatoes to cook whole with the peel (after washing them well) until the inside is soft, then cut them in half, add some butter or oil and put them back in the oven for another 5-10 minutes. Obviously the same thing can be done in the oven… the temperatures are also the same (200°C), but I didn’t have much space in the oven so I preferred to use the little oven (air fryer).
PS. I know outside of italy salt can be expensive… I paid 0,30€/kg so really cheap here in Italy. If your salt is expensive still do not try to use less, the salt crust should be perfect to cook it without drying it out.
Imagine someone from 200 years ago seeing this mountain of salt being used for one dish! Used to be called white gold for a reason lol