Himalayan Salt Block FAQs
How Do I Clean My Himalayan Salt Block?
Using a clean sponge or a damp cloth or tower. Remove any remaining food bits and wipe the slab clean. There is no need to use soap or detergent on your Himalayan salt block, as it is naturally anti-fungal and anti-microbial.
Note: Keep in mind that as time passes, your Himalayan salt block's look will alter. Your salt block is more likely to develop a variety of intriguing new colors and tones the more different meals you prepare and serve on it.
How Long Does My Himalayan Salt Block Last?
The average life span is generally about two years before replacing or re-grinding due to its surface becoming too rough for good contact with food items.
How to Sear Meat, Fish and Vegetables With Your Himalayan Salt Slab:
To heat in the oven: Place your dry Himalayan salt block in a cold oven and turn the heat up to 250 degrees Fahrenheit (F). Once the oven has reached 250 degrees Fahrenheit, remove the salt block and let it cool for about 30 minutes. Then place it back in the oven and set it to 400 to 450 degrees F. The heat will spread slowly and evenly.
To heat using a gas burner: Place the dry Himalayan salt block over low heat for 15 minutes. If a higher temperature is desired, cook for an additional 15 minutes over a medium-high gas flame.
To heat on an electric stove: Use a metal spacer or pan/wok ring to prevent the Himalayan salt block from coming into direct contact with the heating element. Follow the instructions for the gas heater.
To heat on a grill: Place your salt block on the grid. If you're using a charcoal grill, hold the coals on one side and place the block on the other for less direct heat exposure. If using a gas stove, start cooking at a low temperature like you would on a gas stove. Increase the heat slowly until the block is ready to use, as described in the gas hob instruction manual.
Caution: Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.
What Are The Uses For a Himalayan Salt Block?
Cooking - Salt blocks can be used for cooking just about anything: meats, seafood, vegetables, baking, pizzas, eggs. You can use them indoors on your stovetop or oven, or outside on the grill or BBQ.
Chilling - Try resting or chilling foods in the fridge on a salt block to give them a mild, delicious salty flavor.
Curing – Salt blocks are brilliant for either partially or fully curing meat or fish. The salinity of the block will begin working when food comes in contact with a block, meaning you can make everything from gravlax (slightly cured salmon) to beef jerky.
Presenting - How about using a salt block to present your delicious scoops of ice-cream? maybe sashimi for your exotic guests? or even a charcuterie plate!
Tips and tricks?
It is important to always cook on the same side of the block. This will ensure the same side will always be heated, which will discourage cracking and fissures, ensuring you and your block a long and fruitful relationship together.
