DCFoodies.com Salt Crust Red Snapper - DCFoodies.com

« DC Restaurant Week Menus for Summer 2008 | Main | Summer Wine Events at Willow »

Aug 05, 2008

Comments

Josh

Salt crusts work well with a variety of foods...including root veggies. I really like crusting red beets with salt and baking off for about 90 minutes.

It should be noted that you can add aromatics to the salt crust. For example, instead of incorporating water sub in horseradish. Crusting in this way adds both seasoning and flavoring---a nice way to get complexity in your dish.

More stuff like this at "two helmets and agave."

The comments to this entry are closed.