Perfect for Cooking & ServingOur elegant, translucent pink salt plates come direct from the Himalayan Region of Pakistan and are made from the highest quality and standard of salt blocks available today. Unmatched in their beauty, structural integrity, and purity, no two salt blocks are the same so the appearance and/or colours may vary from dish to dish. Don't be fooled by other imitations. These blocks are millions of years old and packed full of minerals not found in regular salt. So whether you are using it hot or cold, these blocks add a unique, delicate & natural salt flavour that is unparalleled and so much fun to cook with!
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Cooking on a Salt Block
Each type of food will react uniquely to your salt block. The effect of the salt on the food will depend on a variety of factors such as moisture, fat content, thickness, and the temperature of the block. Moisture in the food will pick up salt faster, while fat will repel the salt. If your food is too salty, apply a thin layer of oil to the block. Foods that cook quickly usually work best, so make sure pieces are cut to an appropriate thickness and that the block is hot enough. Cooking on a salt block that hasn’t been heated high enough will not only over-salt your food, but it will also degrade your block much faster.
Salt blocks turn opaque when heated, and may develop fissures or even large cracks. They may also take on color from the proteins cooked on it. Don’t get upset by the behavior of your salt block. Salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm.
Keep the block’s ‘top’ and ‘bottom’ the same each use so that you sear food on the same side for the life of the block. When you flip it, fissures that have formed can become more pronounced.
Salt blocks turn opaque when heated, and may develop fissures or even large cracks. They may also take on color from the proteins cooked on it. Don’t get upset by the behavior of your salt block. Salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm.
Keep the block’s ‘top’ and ‘bottom’ the same each use so that you sear food on the same side for the life of the block. When you flip it, fissures that have formed can become more pronounced.
Hot Uses
Before cooking be sure that your block is completely dry. If you have used it previously, the block should have rested for at least 24 hours. Himalayan salt blocks like to be pampered, especially at first. So, as a rule, be very careful the first few times you heat up your salt plate. Fissures and cracks will appear and the color may change from its original pink to a whiter color. This is normal. However, after successive uses, you may find that your salt block will regain some of it's original hue, largely as a result of cleaning (Please See our Benefits & Maintenance Page for Cleaning Instructions)
On a Gas Range: Place your Salt Block on your Stove Top and heat on a low flame until warm. Gradually increase the heat (approx 15 min intervals) to the desired temperature. The Slower you do this the better. Allow more time for bigger salt plates, especially 9"x 9"x 2" and larger. Increase the heat slowly from low to medium for 15 minutes, and then from medium to high for 15 minutes. If extremely hot sauté temperatures are desired, increase flame to full high for another 5 to 10 minutes.
On the Grill: Place your salt block on the grate. If using a charcoal grill, keep the coals to one side and place the block on the other side, to expose it to less direct heat. If using a gas grill, start the heat on low as you would with a gas range. Increase heat slowly until the block is ready to use, as described in the gas range instructions.
On an Electric Range: Using a circular ring of metal such as a tart pan with a pop out bottom, pasty ring, or wok ring, place the Salt Block at least 1/2 " above the heat element. This provides a small gap between the heating element and the block and will prevent cracking due to uneven heating. Starting from low temperature, gradually increase to medium and then high, until the Salt reaches the desired temperature.
In the Oven: We do not recommend using an oven to heat your salt block as damage to your salt block and/or oven may occur. However, if you would like to bake on your salt plate, heat it as described in one of the methods above to at least 300 Degrees Fahrenheit, and then move it into the hot oven OR you can simply place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the oven has reached 250 degrees, remove the salt slab and let cool for about 30 minutes. Then return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit.
On a Gas Range: Place your Salt Block on your Stove Top and heat on a low flame until warm. Gradually increase the heat (approx 15 min intervals) to the desired temperature. The Slower you do this the better. Allow more time for bigger salt plates, especially 9"x 9"x 2" and larger. Increase the heat slowly from low to medium for 15 minutes, and then from medium to high for 15 minutes. If extremely hot sauté temperatures are desired, increase flame to full high for another 5 to 10 minutes.
On the Grill: Place your salt block on the grate. If using a charcoal grill, keep the coals to one side and place the block on the other side, to expose it to less direct heat. If using a gas grill, start the heat on low as you would with a gas range. Increase heat slowly until the block is ready to use, as described in the gas range instructions.
On an Electric Range: Using a circular ring of metal such as a tart pan with a pop out bottom, pasty ring, or wok ring, place the Salt Block at least 1/2 " above the heat element. This provides a small gap between the heating element and the block and will prevent cracking due to uneven heating. Starting from low temperature, gradually increase to medium and then high, until the Salt reaches the desired temperature.
In the Oven: We do not recommend using an oven to heat your salt block as damage to your salt block and/or oven may occur. However, if you would like to bake on your salt plate, heat it as described in one of the methods above to at least 300 Degrees Fahrenheit, and then move it into the hot oven OR you can simply place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the oven has reached 250 degrees, remove the salt slab and let cool for about 30 minutes. Then return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit.
Cold Uses
Arrange thinly sliced beef Carpaccio or Sashimi on a cool salt plate and serve. Watch as the food literally salt-cures while at the table, gently cooking the edges and bringing on just a hint of mineral rich saltiness.
Freeze your salt plate for 2 hours. Remove, and serve up scoops of ice cream or sorbet on the plate for a unique, subtle flavour twist. Even better, warm lightly whipped sweet heavy cream, egg, honey and aged bitters, and refrigerate. Remove salt block from freezer; pour mixture on it, slowly lifting with spatula, for a salt tinged ice custard you will not soon forget.
Use it as a regular serving plate for butter, cheeses and dried meats. When used as a plate for moist foods such as apple slices and mozzarella, the food acquires an enhanced salt and mineral flavouring.
Freeze your salt plate for 2 hours. Remove, and serve up scoops of ice cream or sorbet on the plate for a unique, subtle flavour twist. Even better, warm lightly whipped sweet heavy cream, egg, honey and aged bitters, and refrigerate. Remove salt block from freezer; pour mixture on it, slowly lifting with spatula, for a salt tinged ice custard you will not soon forget.
Use it as a regular serving plate for butter, cheeses and dried meats. When used as a plate for moist foods such as apple slices and mozzarella, the food acquires an enhanced salt and mineral flavouring.
Care & Maintenance
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If treated properly with care your Himalayan Salt Block will provide you with YEARS of loyal service. And because it is comprised of 100% naturally occurring salt, it's powerful antimicrobial properties ensure that it's always safe and ready for future use with absolutely NO NEED for soaps and detergents.
As soon as your block has had time to cool, simply moisten paper towel or the abrasive end of a green sponge or soft brush and lightly wipe/scour the surface to remove any food debris. Once the surface is clean, pat dry with paper towel before placing on a drying rack or other drying surface. This will remove a very thin layer of the salt and will make it ready for use again. NEVER submerge your block in water and ALWAYS make sure that your block has had at least 24 hours to dry in between its use and its clean up, in order to avoid fracturing or cracking. When not in use, store your block safely away in a dark, dry place. |
Check out this great video that demonstrates everything we mentioned
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Disclaimer: If you wish to cook on your salt block, please understand that you assume all responsibility. Mr. Knife Guy and its staff is not responsible for damages, injury, or loss due to the use of our Himalayan Salt Products. This includes anything that may result from the heating of Himalayan Salt Blocks or similar products.
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Copyright © 2019
Copyright © 2019