Salt in the oven is better than a few bricks. Modern cooks are equally surprised by both solutions.
This trick comes from Soviet times, when ovens were still far from perfect and uneven heat distribution often spoiled baked goods.
Modern household appliances only make cooks happy, but salt in the oven is still found. We will tell you why to do this and how much salt is needed to get the maximum effect.
So, salt in the oven is used as a heat accumulator. This is an important point when food is cooked in the oven, where the heating is carried out in the bottom-up mode.
This means that the bottom of the biscuit may burn while the top is not yet browned or the middle is not baked through.
If you have to cook in such conditions, you will have to pour ordinary table salt onto the baking sheet, preferably coarse and preferably in a layer of about 3 centimeters.
It will absorb the heat coming from below, thereby regulating the temperature inside the oven.
Another positive point is that if you cook fatty meat or grill chicken, the salt will absorb the dripping fat and you won't have to wash anything off. You'll just have to replace the salt.
