Deleng sumberé Kerak uyah


[[Barkas:Fish_in_salt_crust-01.jpg|jmpl| Iwak ing kerak uyah disiapake]]
'''Kerak uyah''' minangka cara masak kanthi nutupi bahan-bahan kayata [[iwak]], [[Iwak pitik|pitik]] utawa sayuran ing [[uyah]] (kadang diikat banyu utawa [[putih endhog]] ) sadurunge dipanggang. Lapisan uyah minangka insulasi lan mbantu masak panganan kanthi rata lan alus. Sawise dipanggang, kerak uyah retak lan dibuwang, mbukak panganan sing wis lembab lan wis mateng. <ref>{{Cite web|url=https://www.seriouseats.com/2010/04/how-to-bake-in-a-salt-crust-fish-chicken-potatoes-duck-snapper.html|title=How to Bake in a Salt Crust|last=Mitarai|first=Kumiko|date=April 12, 2010|website=www.seriouseats.com|language=en|archive-url=|archive-date=|access-date=2018-10-20}}</ref> <ref>{{Cite web|url=https://www.washingtonpost.com/lifestyle/food/salt-baking-vegetables-is-it-worth-it/2013/11/04/75590d52-3fe9-11e3-9c8b-e8deeb3c755b_story.html|title=Salt-baking vegetables: Is it worth it?|website=Washington Post|language=en|access-date=2018-11-09}}</ref>

== Teknik lan panganan ==
[[Barkas:Saltchicken.jpg|jmpl| Ayam panggang asin karo kerak uyah dicopot, siap disajikake]]
Biasane panganan alus kayata iwak, pitik / unggas utawa sayuran dimasak nggunakake metode iki. Ing saben tujuane yaiku ngunci kelembapan, nglindhungi panganan supaya ora garing, mesthekake masak, lan nambah rasa. <ref>{{Cite news|url=https://www.sbs.com.au/food/recipes/chicken-baked-salt-crust|title=Chicken baked in a salt crust|work=Food|access-date=2018-11-09|language=en}}</ref>

Kerak uyah bisa digawe kanthi nambah jumlah uyah kasar utawa uyah sing cukup kanggo nutupi barang panganan. Banyu bisa disemprotake ing ndhuwur, kanggo mbantu uyah nggawe kerak sing atos. Utawa, uyah bisa dicampur karo endhog putih kanggo nggawe tempel sing lentur.

<ref>{{Cite news|url=https://www.finecooking.com/recipe/video-recipe-salt-crusted-fish#jump-to-recipe-reviews|title=Video Recipe: Salt-Crusted Fish - Video Recipe - FineCooking|work=FineCooking|access-date=2018-10-20|language=en-US}}</ref>

Panggang biasane ana ing oven udakara {{Convert|200|C|-1}}, kanthi kerak uyah minangka wadhah masak. Iki nyuda transfer panas menyang panganan sing nggawe oven garing alon lan sithik, migunani kanggo protein. <ref>{{Cite journal|last=McGee|first=Harold|last2=McInerney|first2=Jack|last3=Harrus|first3=Alain|date=1999|title=The Virtual Cook: Modeling Heat Transfer in the Kitchen|journal=Physics Today|language=en|volume=52|issue=11|pages=30–36|bibcode=1999PhT....52k..30M|doi=10.1063/1.882728|issn=0031-9228}}</ref>Kanggo nyedhiyakake, kerak iki pecah lan dicopot kanthi ati-ati, supaya ora sisa residu uyah ing panganan.


Steak uga bisa dimasak kanthi nggunakake cara sing padha, tinimbang mateng lan mbebayani jus kasebut. Lapisan wajan nganggo uyah lan masak steak, umume kira-kira inci kurang utawa kurang, ing ndhuwur ngasilake potongan sing luwih lembab lan rasa. Wajan digawe panas nganti uyah kresek lan steak sing dimasak nganggo metode iki biasane kalebu kerak garing sing digawe saka uyah. Iki minangka bedane utama kanggo kerak uyah liyane amarga biasane dibuwang nanging ing kasus iki digunakake kanggo nambah tekstur lan rasa ing steak. <ref name="Most">{{Cite news|url=https://www.nytimes.com/1982/07/07/garden/getting-the-most-out-of-meat-by-cooking-in-salt-bed-or-pastry.html|title=GETTING THE MOST OUT OF MEAT BY COOKING IN SALT BED OR PASTRY|last=Miller|first=Bryan|access-date=2018-11-09|language=en}}</ref>

== Referensi ==