Himalayan Salt Slabs, Blocks, Plates or Bricks offer many innovative culinary uses while delivering the benefits of natural, pure salt with no chemicals or additives. You can either, heat your Himalayan salt slab to high temperatures or chill it for use in serving.
Himalayan pink salt slabs are harvested from deep within the ancient
Himalayan mountain range of Pakistan. They have remained protected from pollution and impurities for centuries, making this what many consider the purest and cleanest salt in the world. The salt is mined as large, meteor-like boulders and later sliced into slabs, blocks, bricks, and plates as well as sculpted into bowls.
Because Himalayan salt blocks are a natural product, the tolerance for high temperatures and pressure may vary, as will the physical characteristics and inclusions which give your salt slab a unique appearance. You will discover that Himalayan salt slabs make for an intriguing presentation of both hot and cold foods for your home, restaurant, spa, or catering facility.
Himalayan Salt Slab Cooking:
Himalayan salt slab is not your average cooking utensil! They are incredibly dense and conduct heat well but gradually, which is why the slab retains heat so well and seasons food evenly. Slabs may crack when heated or chilled too quickly. This happens due to moisture trapped inside, therefore it is highly suggested to follow these usage and care instructions to get optimum life from your salt slab.
Himalayan salt slabs are wonderful to use as serving platters. The slab can be chilled in the refrigerator/freezer for serving items such as sushi, cheese and much more.
How will the Himalayan salt slab affect different types of foods?
Foods placed on a Himalayan salt slab take on a light, clean, naturally salty flavour. When placed on the Himalayan salt slab for a long period, thinly sliced fish such as salmon, tuna and whitefish will begin to cure from the salt (acting as a preservative). Generally, a natural salt slab will add a hint of salty taste to moist or wet foods but will have no effect on dry foods.
How to sear meat, fish, and vegetables with your Himalayan salt slab:
Your Himalayan salt slab can be slow-heated, either in the oven, over a gas flame or electric burner. Note that when subjected to high temperatures, the salt slab will turn white in some spots. This is completely expected. As it cools, the salt slab will regain more of its original colouring. Remember to take care when cooking with your salt slab, as lingering moisture inside the slab may expand and cause damage to the slab, make certain that it is completely dry prior to applying any heat. Typically, the dry time should be at least 24 hours since the slab’s last contact with any moisture.
To heat in the oven:
Place your dry salt slab into a cold oven and turn the heat to 120 degrees Celsius. When the oven has reached 120 degrees, remove the salt slab, and let cool for about 30 minutes. Then return it to the oven and set the temperature for 200 to 220 degrees Celsius. The heat will distribute slowly and evenly throughout.
To heat using a gas burner:
Place your dry Himalayan salt slab over a low gas flame for 15 minutes. If you desire a higher temperature, heat for an additional 15 minutes on a medium-high gas flame.
Once you have thoroughly heated your Himalayan salt slab, you are ready to sear your meat, fish and/or vegetables. Place the salt plate on a heatproof surface. Lightly toss your meat, fish or vegetables in oil, spices, and herbs. You may also wish to lightly drizzle the salt cooking surface with olive oil, altering to your desired level of saltiness (less oil will cause more salting of your food and vice versa). Place directly onto the heated salt slab, then cook to your desire, stirring and moving around the salt plate as you would any other grilling surface. Your salt slab will retain heat for about 20 to 30 minutes. Take care when making direct contact with the salt block after cooking the meal, as it will take several hours to cool completely
Himalayan Salt Block Cleaning & Care:
Cleaning your Himalayan salt slab is easy! Simply wipe with a clean, damp cloth and remove any remaining food bits. Do not submerge or run your salt slab under water, as any remaining moisture in the salt slab can cause breakage upon heating. Be sure to let your salt slab dry for at least 24 hours after exposure to any moisture. There is no need to use soap or detergent on your Himalayan salt slab, as it is boasts natural anti-fungal and anti-microbial properties. If you desire to freshen your salt slab, rub with a bit of lemon juice from time to time.
Note that the appearance of your Himalayan salt slab will change over time. The more variants of foods you cook and serve on your salt slab, the more likely the surface will develop new colours and shades. Your salt block may also develop small fissures and cracks over time; this is predictable with regular use. When the salt slab finally becomes too small for cooking or serving, it will be a perfect to grate over your food, break up for making soup, or even to throw into your tub for a detoxifying salt bath.