As a cooking method, salt roasting has been used for centuries in Mediterranean cuisines and thousands of years in Asia. Some recipes describe it as fish, meat, or vegetables buried in a thick layer of salt. Others mention salt mixed with egg whites to create a thick crust around what’s being roasted. The idea is to enclose food in a medium that distributes heat better, saves moisture, and slightly seasons at the same time. It’s suitable for even slow cooking.
