Louise-Adélaïde Boisnard 10:03 p.m., January 15, 2022
Baking in a crust is a fairly widespread technique in the kitchen: in a salt crust, in bread, in clay, in foil... The chef and Meilleur Ouvrier de France Eric Trochon decided to innovate by trying a new technique, the cooking in a wax crust.
He explains his progress to Laurent Mariotte at the Table des Bons Vivants.
Crusting cooks foods in their own moisture and juices, making them moist.
There are many different crusts that each have their own particularity.
The salt crust, preferably made with coarse salt, creates an airtight cooking shell.
It does not dirty the dish inside, but you have to be careful to break it right after cooking.
If left on food an hour after cooking, it will infuse it with too much salt.
You can add herbs and aromatics which will impregnate the food during cooking.
The bread crust, which should not be eaten, helps keep the ingredients soft, especially ball vegetables such as celery.
The clay crust imparts an earthy flavor to the dish, which can add depth to it.
To read also: The great return of the pâté (in) crust
The wax crust, a technique under development
Chef and Meilleur Ouvrier de France Eric Trochon has decided to advance the technique by using a new material: beeswax.
Corsican producer friends provide him so that he can do his tests.
According to the cook, this method works very well with pork, the wax gives it a delicate flavor.
At the moment, the chef is trying to cook the fish, but it is more delicate because their flesh reacts differently.
A technique to follow.