Safe heating and washing tips for your himalayan salt block. salt news gas chromatography mass spectrometry principle

And by the way, I personally like to use one himalayan salt block for cooking, and keep a separate himalayan salt block/plate for room temperature uses such as curing, serving, and otherwise presenting food. That way, your cooking salt block benefits from the patina and structural changes inherent to cooking, much as a cast iron skillet benefits from careful use and cleaning. At the same time, the purity and simplicity of the unheated himalayan salt block can be emphasized when used for presentation at the table..

So, with regards to heating and cleaning: himalayan salt blocks like to be pampered, especially at first. Formula to calculate gas cost for a trip so, as a rule, be especially careful the first few times you heat up your salt plate. The first few times you heat up your salt block, 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 the salt block regains some of its original hue, largely as a result of washing.

5: cook your food, don’t burn it. Salt picks up things like color fairly easily, so the more care you take with your cooking the better your salt will look (see my earlier comments about A portrait of dorian gray). Here is an example of one of my most brutalized himalayan salt plates. I use this one for experimentation and any application where rough handling is used. It may be beat up looking, but I love this salt block for all the amazing uses it has provided me. To the right you see a magnified image of the surface. The color has penetrated the salt crystals, but it still cooks very well. Also note above the small crack in the bottom of the salt brick. This crack appeared some time ago, but the salt plate nonetheless remains very stable and sturdy.

I purchased my wife a salt block for her birthday a couple weeks ago and we just got a chance to try it out last night. All I can say is WOW! After a little fumbling around with the heat we finally got it to the temperature we needed. I did mine very slowly, 15 minutes on low, then 15 minutes on medium low and then another 15 minutes on medium. After putting on some steak, I noticed that it just didn’t seem to be hot enough, so we went up one more notch on our gas stove. Another 15 minutes and it was ready to go. Cost of gas per mile I’m assuming it’s because some stoves are hotter at a specific setting than others. Anyway, now that we know how our stove reacts, it will be a piece of cake next time.

Anyway, we tried some yellow fin tuna I sliced about 1/4″ thick, fillet sliced about 1/4″ thick, some sea scallops and asparagus. I have to say that the fillet and scallops were wonderful. The best tasting scallops I’ve ever had. We decided that for the first use, we weren’t going to put any seasoning on the food, so we could get a good idea of what flavor was added just from the salt block. I must say it was incredible. The salt infusion during the cooking process was perfect the himalayan salt seemed to “turn up the volume” on the natural flavor of the food more so than normal table salt. Cost of natural gas per cubic feet it also seemed to add additional flavor depth to the food, albeit very feint.

My wife and I decided this was going to be a weekly thing now after being totally blown away by the final flavor of the food. I do have some suggestions for first time users that would have benefited us. Make sure it’s nice and hot before you start cooking. You should see the food sizzle when placed on the block. It will also feel nice and hot when you place your hand about 1″ from the surface. Be patient, these things do take some time to heat up, so plan ahead and don’t wait until you are hungry. Also, if you like your steak / tuna like we do, go a little thicker than I did above. Gas prices in europe per gallon 2012 I like my steak rare to mid rare and my tuna rare. I think 1/4″ was too thin and will be bumping that up to around 1/2″ next time. Tuna cut at 1/4″ just cooked way too quickly, as did the steak. It was still very good, but too done for my tastes. Oh, well, now we know for next time.

The scallops turned out beautifully and were our favorite part. We decided we would try some shrimp next time and possibly lobster. It was also nice spending some time in the kitchen with my wife doing something different. I think next time I’ll be inviting a couple friends over to try this out with. It seems like a great thing for a party based on it’s heat retention. Figure out gas cost put out a couple plates of steak, shrimp, scallops, etc and let everyone have a go at the salt plate. I could see this thing taking center stage at a get together.

Thanks for a great article. I noted one comment earlier that doesn’t match with what I’ve found earlier (actually my first introduction to the amazing product). While a salt block would be subject to problems with spills in a refrigerator (I leave mine on the top shelf to avoid such problems), the humidity is not a problem at all. Cold air holds very little moisture compared to warm air. Unless someone regularly puts hot steamy dishes in a fridge and uncovered (a no-no anyway), storing the salt in fridge would actually be a good idea.

The only real problem with storing a salt block in a refrigerator is that when you remove it, moisture will condense on it if left to the open air. If put into a plastic bag/box or an insulated container to warm up to room temperature, or if taken directly to the heat source to start cooking, it should be fine. With the latter option however, it is extremely important to understand that a refrigerated block is 40 degrees cooler, must be warmed up even slower, and you are effectively working with three temperature zones, not just two.

@renee – induction ranges work only with vessels made of a ferromagnetic metal. Salt is not ferromagnetic, so they simply won’t work heat on the range. The cost of gas for a trip calculator the only way one could possible heat a block on an induction burner would be to put the salt block in a metal skillet or pan and put that on the range. However, that has proven to be a sketchy prospect at best: the block may break due to hotspots where it contacts the metal, and the hot salt pressing on good skillet can erode the surface of the skillet as well. The good news is that most induction ranges come with an electric oven. While we don’t recommend heating blocks in ovens in general, electric ovens are far better than gas. They can put the cold block in a cold oven, turn the oven up to the desired temperature, and allow the block to heat up with the oven. While not as reliable as heating on a stovetop, it works. If you have a gas or charcoal grill, that’s probably your best option. Cost of natural gas in texas if you only have a gas oven and an induction range, the best solution is to go out and purchase a $25 catering burner like the ones I use in classes.

Hi cindy! Every 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 – moisture, fat content, thickness, and the temperature of the block. Moisture in the food will pick up salt faster (scallops), especially if your block isn’t properly heated up to optimal temperature prior to cooking. I recommend trying again, this time bring your block up to a very high temperature (don’t be scared, I promise it’s easy!), and then see if you encounter the same problem. If you’re still finding that your food is too salty for your taste, apply a thin layer of oil to the block, as fat will repel the salt. For cleaning, I recommend moistening the salt block with a damp sponge (no soap). Scrub with a soft brush or green scouring pad to remove any stuck matter, and wipe clean with the sponge. Try to keep the block as dry as possible – the less water the better. Repeat until the block is free of any cooked on food. Tamp dry with a paper towel or clean cloth, and set on a drying rack. This process removes only a very thin layer of the salt and preserves a relatively smooth surface. Hope this helps!