Salt Crusted Prime Rib?
Does anyone have any advice about salt crusts?
I'm thinking of trying one, but I see all different kinds of recipes. Some say to put salt on the wet meat, others say to make a paste with salt and water, others say to make a paste of salt and eggwhite, and still others say to make a paste with salt, eggwhite and flour.
So confusing! Can anyone explain the difference?
I don't want to ruin this very expensive roast, which I'm cooking for my husband's birthday.
I cooked it the standard way last year, and it turned out great, but I love trying new things, and I think it'd be really fun to have a salt crust, especially if I get to crack it open with a hammer....