Comments on: Spud Sunday: In Defence Of Salt

By: Daily Spud

Daily Spud — Mon, 21 Jun 2010 09:46:55 +0000

Hey Valentina, I know exactly what you mean – until you’ve actually eaten the results, you keep wondering how it can possibly turn out well! Having seen the results with potatoes, though, I really must try salt-baking other things like fish…

By: valentina

valentina — Fri, 18 Jun 2010 18:18:14 +0000

I will concentrate on the recipe. Loved it. The first time I had something prepared using this technique it was in Spain and it was meat. I remember my friend’s mum preparing it and inside my soul twisting in pain. I did not even want to try it. When the meat was ready and we ate it..oh my God, heaven. Absolutely delicious. Then fish was my next stop. Now it will be time for potatoes. Good to know that we can reutilise the salt a few times.

By: Kro IT Solutions to Sponsor Irish Blog Awards - Kro IT Solutions

Kro IT Solutions to Sponsor Irish Blog Awards - Kro IT Solutions — Sat, 27 Feb 2010 23:09:45 +0000

[...] The Daily Spud: Spud Sunday – In Defence of Salt [...]

By: 2010 Irish Blog Awards Nominations « Irish Blog Awards

2010 Irish Blog Awards Nominations « Irish Blog Awards — Sat, 20 Feb 2010 12:23:11 +0000

[...] The Daily Spud: Spud Sunday – In Defence of Salt [...]

By: Let There Be Chocolate And Giveaways

Let There Be Chocolate And Giveaways — Mon, 01 Feb 2010 12:10:57 +0000

[...] that I already had quite enough chocolate to be going on with. Instead, I sprinkled some nice salt on top of the biscuit cake and that was a fine [...]

By: Daily Spud

Daily Spud — Tue, 22 Dec 2009 21:57:17 +0000

Hi Sharyn! You can certainly reuse the salt to bake more potatoes (or, I would expect, other salt-baked items). I’ve read that you can reuse it up to 10 times (though I haven’t (re)used it that many times myself yet) – just store it in an airtight container between uses. I’ve also used some of the salt that I had saved just as you’d use regular salt. Hope that helps.

By: Sharyn

Sharyn — Tue, 22 Dec 2009 21:44:58 +0000

What do ou do with the salt after cooking the spuds? Throw it away seems like such a waste. Can you still use it for something? If anyone knows, Please let me know?

By: Daily Spud

Daily Spud — Mon, 21 Dec 2009 19:43:49 +0000

Mr Cheese, DaveInChicago: yikes, you mean you guys don’t have furnaces in your kitchens? :D
I have updated the text to a more, er, modest 200C (which is, I’m pretty sure, what I meant to type in the first place…). Thanks so much for pointing out the slip – what a difference a single letter can make, eh?

By: Daveinchicago

Daveinchicago — Mon, 21 Dec 2009 18:29:32 +0000

Mr. Cheese — I hope it is 400 F — my oven won’t go up to 750F (what 400C converted to Farenheit).

By: Mr Cheese

Mr Cheese — Mon, 21 Dec 2009 17:55:49 +0000

Shouldn’t the temperature be 400F, rather than 400C?

Salt-crust roasting also produces fabulous chicken and turkey. Wonderfully tender, super moist and very delicious.