Salt Block Cooking
Himalayan salt blocks – also known as Himalayan salt plates, gourmet salt blocks or pierre de sel – are an exciting way of seasoning and serving food. The dusky pink Himalayan rock can be slowly heated or chilled to extreme temperatures. The tight crystal lattice in the Himalayan salt block means that it holds its temperature for long periods of time – to the extent that the salt block can be used to fry fish, or keep ice cream chilled.
They are wonderful to cook on. You can do this outdoors on the BBQ, or in the oven, or over the gas elements if you have a gas stove. This is where they really shine. They are not difficult to use at all, and impart a complex and amazingly unique and slightly salty flavour to what you are cooking on them.
HOW TO TEMPER YOUR SALT BLOCK PRIOR TO COOKING
Salt blocks can be heated or cooled to extremely hot and cold temperatures which makes them extremely versatile. Being a natural product with imperfections and lines, it is important to do this slowly. Heating a salt block too quickly can cause it to crack or otherwise break. If you treat it with care however it can last for a really long time.
Its extremely important to heat a salt block carefully, especially when using it for the first few times. This will help to ensure the strength of the salt block over the long term and will help to improve its performance as a cooking surface. This process is called tempering. Its really not all that difficult to do.
- Place block in the oven on a low rack
- Turn oven on to lowest setting (76*C/ 170*F)
- Leave it for 30 minutes at this temperature Increase temperature by 50 degrees and leave another 30 minutes
- Repeat this process, raising 50 degrees every 30 minutes, until it reaches a temperature over 260*C/500*F
- Turn the oven off and leave the salt block there, with the door closed, until it completely cools to room temperature
Don’t worry if it makes some crazy crackling noises and develops a few visible lines when you are tempering it. This is quite normal.
- Make sure it is completely clean and dry and that it has been at least 24 hours since it was wet.
- Place the salt block over a gas burner (or over an electric range, but place a metal ring or grate of some kind in between to allow air to flow between).
- Turn the heat on low and set a timer for 15-20 minutes (depending on size- larger blocks take longer). Increase the heat to medium and leave for another 15-20 minutes.
- Turn up again to medium/high for another 10-15 minutes.
- If you have one, use a laser thermometer to make sure the block is around 500 degrees. Don’t have one? Splatter a few drops of water on the salt and make sure they dance and evaporate immediately. Be careful not to touch it. Once heated salt blocks really maintain the heat for a long time.
At this point it is ready to use.
- Salt blocks can be used on gas and charcoal grills.
- On gas grills, start with low heat just as you would on a gas stove and work up slowly.
- With a charcoal grill, put all the charcoal on one side and the salt block on the other.
- Watch the temperature carefully to ensure it doesn’t heat up too fast.
It is the thickness and strength of a salt blocks which make them such an amazing surface to cook on. Once heated, they will hold their temperature for quite a while without a heat source. When you use it on a grill, it also adds a delicious smoky and mild lightly salty flavor to what you are cooking on it.
- The block must be fully heated before using. A block that hasn’t been heated enough will actually over-salt and under cook food.
- Fast-cooking foods are best. They work well for things like steaks, chicken breasts, thighs, seafood, fish, etc. You wouldn’t want to make a roast or any foods that take a long time to cook on a salt block. Typically, the faster the food cooks, the better it works on a salt block. Vegetables like asparagus, halved tomatoes and sliced courgettes or eggplant also great.
- Don’t ever use oil on the block. The oil will work itself into cracks in the salt and eventually go rancid. It may even catch fire first while you are grilling/cooking.
- Keep on cooking. Once you preheat the block, you can cook on it for several hours. If you wanted to you could cook your whole meal and dessert on the salt block to maximise its use.
- Let it cool naturally and completely after cooking. It must be completely cool before cleaning.
- Salt is naturally antibacterial and easy to clean. Do not use soap and use as little water as possible. The more water you use the faster the salt block will wear away since each washing will remove a tiny layer of salt.
- Use a scouring pad or sponge to scrub it down and remove any food residue.
- Do a final wipe with a clean, slightly wet sponge.
- Towel dry with a clean towel and allow to air-dry for 24 hours before you use it again.
There is no reason why if following these rules of care, your salt block should not last and perform very well for you for a very long time!!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/11/salt-block-cooking.html
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