How to Salt Frying

What You Need to Know

The technique utilizes sodium chloride's high heat capacity (0.853 J/g·K) and thermal conductivity to create an even cooking medium. Food is typically wrapped in parchment or leaves to prevent direct salt adhesion while allowing heat penetration.

Creates exceptionally juicy proteins with concentrated flavors, as the salt bed prevents evaporative cooling at the food surface. Commonly used for chicken, fish, and shellfish in Chinese cuisine, producing tender interiors with slightly desiccated exteriors.

Key Parameters

Steps

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The Science

Primary Reaction

Maillard reaction (120-180°C) with reduced moisture interference

Common Mistakes