What cooking method is this?

tymaier

Someone sent this to me. Does anyone know what exactly is happening as far as the cooking? I’d love to attempt something like this. Looks like fun!! Not sure what the material he sets on fire is.

https://instagram.com/p/BeVcLzmFlnN/

baychilla

It looks like salt.  Usually though you don't wrap the protein in foil, you just surround it with a mountain of salt.  Also not sure what the point of the flambe was.

http://www.foodnetwork.com/videos/salt-crusted-bass-93322

http://www.seriouseats.com/2010/04/how-to-bake-in-a-salt-crust-fish-chicken-potatoes-duck-snapper-slideshow.html

Lomo al Trapo would be a similar dish from Colombia.

Or Lomo al sal (or lomo de cerdo a la sal)

MaskedMarvel

WTH was that cheese bread thing?!

nolaegghead

Yes, salt, and I think that was baked cheese.

baychilla

Id guess baked and flambed cheese, like they do in Greece.

https://www.youtube.com/watch?v=K5eRHnG4fyM

gdenby

I looked up the restaurant. Lots of pics of different meats in salt domes, brought out aflame on carts to carve and serve at the table. Also a couple of pics showing gooey baked cheese dishes.

fishlessman

what cheese do we have available here to do that with.  i like the fire, ouzo, yelling OPA thing

GrillSgt

When preparing a Greek saganaki recipe, the key is to pick the right kind of cheese. It has to be firm to hold-up well against the heat. The cheese which is traditionally used in Greek saganaki recipe and are the best options to prepare a cheese saganaki are the Greek cheeses graviera, kefalograviera, kefalotyri, which are hard yellow cheeses, while regional variations may use Cypriot halloumi or mastello from Chios island.

Halloumi is available in most grocery stores.

http://www.mygreekdish.com/recipe/saganaki-pan-seared-greek-cheese-appetizer/

jtcBoynton

Also not sure what the point of the flambe was.

For show

tymaier

Thanks guys! Doing a little more research and saw they combine the salt with a couple eggs and it creates that mortar consistency! Pretty neat.