Description
A conduction-based cooking method where food is buried in heated salt crystals that transfer thermal energy with minimal moisture loss.
Technical
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.
Culinary Significance
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.
Science
Primary Reaction
Maillard reaction (120-180°C) with reduced moisture interference
Parameters
Temperature
°C to °C range
Sea salt maintains temperature better than table salt due to larger crystal size
Time
8-12 minutes
5 minutes – 20 minutes
Depends on food mass and wrapping thickness
Equipment