This 'ible will show you how to use a 600+ million year old Himalayan Salt Block as a cooking device.
Originally harvested from the ancient mountains of Pakistan, Himalayan pink salt is considered to be some of the purest and cleanest salt in the world. These salt blocks can be heated or chilled to almost any temperature. I originally used mine as a serving platter for cheese, homemade sushi, oysters and even desserts. You can see an example of where I used my salt block as a serving platter here.
The great thing about these salt blocks is that they are so versatile and available in a wide array of sizes and shapes. I recommend buying two blocks. One for serving, one for cooking. The heating process will cause the salt block to change color and cracks will occur naturally. Also, the salt block will absorb the juices and cause color changes. You should be able to get a few dozen uses out of your salt block once you have cooked with it, but there are cases where salt block have cracked with only a few uses. If this happens, you can still use the salt for a variety of other uses.
When cooking with your salt block, it is not necessary to add seasonings or salt to the food before you cook it. In fact, besides being totally cool, the whole point of cooking with it, is to add a natural salty flavor to the food. The salt block will maintain it's temperature for at least 20 minutes when heated properly. You can actually cook food table side after you heat it, but you will need to protect your hands and table from the salt block. Use a silicone oven mitt and trivet.
This was a really fun cooking experience and I can't wait to try it again.
Originally harvested from the ancient mountains of Pakistan, Himalayan pink salt is considered to be some of the purest and cleanest salt in the world. These salt blocks can be heated or chilled to almost any temperature. I originally used mine as a serving platter for cheese, homemade sushi, oysters and even desserts. You can see an example of where I used my salt block as a serving platter here.
The great thing about these salt blocks is that they are so versatile and available in a wide array of sizes and shapes. I recommend buying two blocks. One for serving, one for cooking. The heating process will cause the salt block to change color and cracks will occur naturally. Also, the salt block will absorb the juices and cause color changes. You should be able to get a few dozen uses out of your salt block once you have cooked with it, but there are cases where salt block have cracked with only a few uses. If this happens, you can still use the salt for a variety of other uses.
When cooking with your salt block, it is not necessary to add seasonings or salt to the food before you cook it. In fact, besides being totally cool, the whole point of cooking with it, is to add a natural salty flavor to the food. The salt block will maintain it's temperature for at least 20 minutes when heated properly. You can actually cook food table side after you heat it, but you will need to protect your hands and table from the salt block. Use a silicone oven mitt and trivet.
This was a really fun cooking experience and I can't wait to try it again.
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I was using the word "pure" with a bit of literary license and artistic flourish. I didn't mean it in the "industrial, chemical" sense. I meant it in the "closest to its Earthly origins sense." Yes, NaCl is more chemically pure than Himalayan salt in the same way that distilled water is more "pure" than, say, Evian.
What makes Himalayan salt (and other salts derived from natural sources) is, in fact, its "chemical impurity" -- all of the trace minerals give it immense character -- and it is true that it is "pure" in the sense that it has been untouched by human hands and industrial/chemical processes for millions of years.
Eggs sift silly watermelon bushes. Torpedo glandulary kumquat eschewed. Level onto gravlax.
(But if you insist on using boring old "definitions", what I meant to say was, "Table salt isn't adulterated much, either. And the pink hue has nothing to do with the uneven crystallin structure. And pink salt is not pure; that's just marketing BS.")
Any food that puts off a lot of moisture or has a lot of fat that renders may be problematic (a lot of moisture could cause the salt to dissolve and there are not sides on the salt block to contain any runoff like pan might have).
In general, it's a pretty versatile cooking surface and has a great fun factor when guests come over.
http://www.saltworks.us/himalayan-plates-bricks-blocks.html
I've played with a friend's salt block (we cold-cured some thin-sliced sashimi) but never gotten to cook on it. I can't wait to get one and try it - you make it sound like fun. :)