I love salt crust roasting/baking whole fish, large shrimp, cornish hens, beef tenderloin, etc. It's always fun when you have people who've never seen the technique, and you take the platter to the table and crack the crust to reveal the delicious interior of the shell.
My question is: I've always just rested the meat then taken it to the table and done the crack-n-serve. Has anyone ever chilled the un-cracked preparation down to room temp or cooler and then cracked the crust? I'm thinking of shrimp, for example. Or maybe a veal cutlet treatment. Somthing that would be baked/roasted and then served chilled or at ambient temp.
What was the resut? Did the crust stick to the food? Was the meat still tender and moist and not too salty? Enquiring minds want to know...
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