rorkin Posted December 23, 2010 Report Share Posted December 23, 2010 Saw this show "Chuck's Day Off " On food network which featured a totally encrusted prime rib encased in a flour and salt mixture. Does not sound like it is for the KK but wondered if anyone had tried something like this. http://www.foodnetwork.ca/ontv/shows/Ch ... eid=229156 Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted December 23, 2010 Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? I've never tried it but have read about similar techniques from other sources. I don't like the idea though. While the beef would be very tender I like the crust from a good roasted hunk of beef too much. You would lose that using this method. Quote Link to comment Share on other sites More sharing options...
rorkin Posted December 23, 2010 Author Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? Yeah I kind of thought that too but wanted to see if anyone had experience with the technique Quote Link to comment Share on other sites More sharing options...
primeats Posted December 23, 2010 Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? I tried a whole roasted chicken cooked in a mound of salt when I was at BBQ U this past spring in Colorado Springs, great flavor, but wayyyy salty. I really wanted to like this and I don't mind a little salt(country ham) but that was over the top too much. I have been told by a customer that they tried a New York strip roast encrusted with salt and it was the best roast they have ever had. This is hear say and was probably influenced by several cocktails, as well as the crowd being predominantly British. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 23, 2010 Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? Baking fish in salt is a common Italian technique, and it doesn't come out too salty. A recent favorite book of mine is over-the-top precise on how to do this; worth an experiment for crossover applications like the question here. The book is worth the price just for the swordfish recipe, which I can't stop making (Pesce Spada alla Ghiotta - Swordfish "Glutton's Style" with tomato, capers, and olives). I highly recommend this book, and you'll notice it made lots of holiday lists. I have many books discussing this method, but these are the most precise directives that I have seen: My Calabria: Rustic Family Cooking from Italy's Undiscovered South [Hardcover] Rosetta Costantino (Author), Janet Fletcher (Author), Shelley Lindgren (Contributor) Branzino Sotto Sale Whole Salt-Baked Sea Bass 3 pounds (1 1/2 kilograms) Diamond Crystal kosher salt 4 large egg whites The thick salt coat seals the fish during cooking so none of its juices can escape. Mixed with egg whites and water, the salt forms a hard crust in the oven, which you will need a mallet or hammer to crack. ... For this recipe, please use only Diamond Crystal kosher salt. Morton kosher salt, another popular supermarket brand, is made by a different process, so the crystals have a different shape and are less absorbent. ... In a large bowl, combine the salt with the egg whites and 1 cup (250 ml) water. Mix with your hands until the salt feels like wet sand. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 23, 2010 Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? I tried it years ago and thought it came out waaaay to salty for my preference. But I don't salt much. I'm also one of those who like the crust from a good roasted hunk of beef too much! Quote Link to comment Share on other sites More sharing options...
rorkin Posted December 23, 2010 Author Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? People on this site I found seem to give it rave reviews.. ONly mention of salt is that you cant use the drippings because of salt. I suspect when properly done.. The crust simply holds in moisture and does not overly salt the meat. http://allrecipes.com/Recipe/rock-salt- ... etail.aspx Quote Link to comment Share on other sites More sharing options...
Saison Posted December 23, 2010 Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? Another take on this technique. http://www.homebrewchef.com/BarleywinePrimbRib.html Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 23, 2010 Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? People on this site I found seem to give it rave reviews.. ONly mention of salt is that you cant use the drippings because of salt. I suspect when properly done.. The crust simply holds in moisture and does not overly salt the meat. http://allrecipes.com/Recipe/rock-salt- ... etail.aspx Just do it then! Is "I suspect when properly done.." your reaction to those with dislike opinions? because speaking for myself I think I did it properly. Quote Link to comment Share on other sites More sharing options...
rorkin Posted December 23, 2010 Author Report Share Posted December 23, 2010 Re: Has anyone tried a salt crusted prime rib ?? Was not meant as a shot at you Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 24, 2010 Report Share Posted December 24, 2010 Re: Has anyone tried a salt crusted prime rib ?? speaking for myself I think I did it properly. By which you mean that you executed a procedure as well as anyone could, yet in this instance you were unhappy with the results (too salty). I believe that your execution skills are beyond reproach; I have one of your covers! This calls into question the procedure. How did it differ from the over-the-top procedure that I quoted? Same brand of salt? Same ratio of egg whites, water? If there were differences, then the details of the procedure might matter; that's what we're all trying to figure out. We all hit walls in cooking, where we can't possibly believe that apparently minor differences in technique matter. Most don't, but then there's the occasional epiphany that some do. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 24, 2010 Report Share Posted December 24, 2010 Re: Has anyone tried a salt crusted prime rib ?? Dang it. Hate it when this happens. I stand corrected!!! I guess I didn't do a salted prime like I thought. I'm just discussing it with the Wife as I couldn't remember any eggs!! She said we've never done a salted prime! ouch!! and she always helps me, in fact for the most part has taken over all the seasoning. Said she'd never do that to me because she knows I don't like salt. All I can think of is it must have been a rub we did. Again, it was a long time ago. I can remember slicing/peeling the outer layer of meet off because it was like eating salt lick. Please accept my apology. Quote Link to comment Share on other sites More sharing options...
rorkin Posted December 24, 2010 Author Report Share Posted December 24, 2010 Re: Has anyone tried a salt crusted prime rib ?? Apology appreciated but Not necesassary.. We are all on the same team here Happy holiday to all Quote Link to comment Share on other sites More sharing options...
