To handle the salt block&#;
If you are looking for more details, kindly visit Himalayan Salt Brick manufacturer.
Hot or cold, use heavy, fire-resistant oven gloves when handling the block.
To place a salt block&#;
Place the block on a ceramic trivet to ensure the block doesn&#;t damage any surfaces.
To heat a salt block for the first time&#;
Salt blocks require tempering on the stove on first use. Tempering is the slow, even heating of the block in 15-20 minute increments, starting around 100-125oC, by 25-50oC each time, and up to 200-300oC, for anywhere between 2 and 3 hours for the whole process. This is due to the thermal expansion of the block and to help remove any residual moisture. This will ensure the blocks longevity and integrity.
To heat a salt block&#;
Preheat the block slowly and evenly for around 15 minutes to evaporate any moisture, on your stove using the lowest possible setting. Similar to the first tempering process, use the principle of increasing the heat in 15 minute stages until the desired temperature is reached. You can use the block in the oven although we recommend pre-heating beforehand on the stove for the very first 15 minutes. The oven will ensure an even heating throughout the full block. Starting temperatures can range from 100-150oC. Follow the same procedure above, until it is fully heated around 200-300oC. The salt block can also be used on the BBQ and again we recommend an initial heating period on a stove before transferring over to finish the process.
You can heat a salt block using&#;
Salt blocks can be heated on any type of hob. For electric, ceramic, halogen and induction hobs we recommend utilising a purposely designed heat diffuser to protect the hob from damage during the thermal expansion of the block. They can be preheated on the stove and then transferred to the oven or BBQ if desired, depending on how you plan on using the block.
To cool the salt block
Cool in the refrigerator or freezer for around two hours before serving &#; this is ideal for curing foods. After cooking at heat, allow the block to cool fully (2-3 hours).
To clean a salt block&#;
Ensure the block is at room temperature. Moisten the salt block by wiping it with a wet sponge then with a brush, scrub vigorously at any areas where food has stuck. Do not use soap. Pat dry with a towel. Allow to sit and evaporate any remaining moisture for a short period.
NOTE: No block will return to its original state, it will turn an opaque pink colour. Excessive cleaning will shorten the life of a salt block.
To store the salt block
Salt blocks attract moisture so store your salt block in a cool, dry, place.
The end of your salt block
Carefully maintain your salt block to extend its life, but eventually it will crumble away or break. When this happens you can use the remaining pieces to continue serving if large enough, or grate and use as seasoning.
If you&#;ve spent any amount of time on our site, you should know by now that we love a good cast-iron pan. The reasons for this are many &#; their extreme versatility, their evenness of cooking temperature, and the beautifully golden crust they so generously give to almost anything cooking inside. The list goes on and on.
What if we were to tell you, though, that there is another object that can work the same magic? Not only can it do what a cast-iron pan does, but the show-off factor of cooking this way is pretty spectacular. Let us present the Himalayan salt block.
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If you&#;ve never heard of a Himalayan salt block, you&#;ve probably at least seen one before. Made of pink salt that is harvested from a mine in Pakistan, Himalayan salt blocks have been around for millennia, though they&#;ve risen in popularity in the U.S. only in the last few decades, because, as we mentioned, you can cook pretty much whatever you can think up on one. Need to bake something? The salt block&#;s got you. Have the urge to grill? So does the salt block.
Learning to cook on a salt block isn&#;t all that hard, either. Taking just a bit of time to make sure you&#;re prepared will ensure you can whip up something delicious and not damage or destroy your salt block in the process. Below, you&#;ll find everything you need to know to get started.
Cooking on a salt block is a unique experience, so you&#;ll want to exercise some caution at first, but once you&#;ve got a couple of meals under your belt, the method is fairly straightforward: slowly heat the slab of salt, then just drop whatever you&#;re cooking on top and watch it sizzle. Because of the block&#;s unique composition, it imparts your food with a subtle hint of mineral saltiness that&#;s absolutely fantastic.
It&#;s normal for your salt slab to form small cracks or change to a whiter color when you heat it, but if the temperature changes too quickly, it can shorten the life of your block or result in breakage. Before you start heating your Himalayan salt block, make sure it is completely dry &#; heating it up while wet can result in a nasty break and a much shorter lifespan for your salty companion. Follow these simple steps to ensure your salt slab hits the perfect temperature without any damage.
Heating your block on a gas stovetop is one of the easiest ways to do it, so it&#;s a good place to start if you&#;re new to cooking on a salt slab:
Tip: You can still heat your salt slab properly if you have an electric stovetop, you&#;ll just need another tool. Place a metal ring (like a pastry or wok ring) over the burner and put the salt block on top of the ring. Then you can heat it slowly, just the same as you would on a gas range.
Grilling on a salt slab will really fill out your cookout host profile, and it&#;s not too tricky. Just like on the stove, the key to safely heating your block is to do it slowly.
Hopefully, we&#;re not bursting any bubbles here, but it is not recommended that you heat a Himalayan salt block to temperature in an oven &#; not only is there a much higher risk of breaking the block, but there&#;s a decent chance your oven will suffer some damage too (picture cleaning a shattered wasteland of formerly formal salt-ware out of a now-defunct oven and don&#;t say we didn&#;t warn ya). Not to worry though, that old kitchen kiln can still get in on the action &#; just heat your block up to temperature on a grill or stovetop, put your soon-to-be-baked goods on top, and place it in a hot oven.
Tip: Salt blocks get very hot when cooking, so placing your block on a metal pan will make it easier and much safer.
Once heated, a Himalayan salt block can be cooked on for hours, so don&#;t waste it by only cooking a portion of your meal on it. The salt adds a little something different to each type of food you toss on top.
We&#;re not sure if it&#;s just our brains playing tricks on us, but the flank steak we seared on this thing definitely seemed juicier than normal. It could be the placebo effect, but the science of it actually makes sense on some level. In a way, cooking on salt is a lot like dousing your meat in brine. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins and alter them in such a way that they can hold moisture more effectively and lose less of it during the cooking process.
Didn&#;t think you&#;d get a science lesson, did you? We&#;re full of surprises here at The Manual.
But it&#;s not just good for meat. Just about everything tastes better with a tiny hint of salt seared into it &#; eggs cooked on the block are next-level delicious, and the subtle salt flavor provides a perfect balance to sweet fruits like watermelon, strawberries, and peaches. As a general rule, smaller pieces of food cook best on Himalayan salt slabs, so it will speed up your kitchen time if you slice up fruits and veggies before cooking, and stick to thinner cuts of meat.
Himalayan salt blocks can last through dozens of cooking sessions, but as with any decent tool, maintenance goes a long way in prolonging the life of your salt block. Always cooking on the same side of your salt plate will keep cracks from forming or worsening, and will also keep an ever-evolving tasty seasoning layer on the cooking surface. Don&#;t mistake a layer of seasoning for a free no-cleaning pass though &#; you should moisten your salt block with a damp sponge after every use and scrub stubborn areas with a soft brush or scouring pad.
Your goal is to clean the block with as little plain water as possible &#; never submerge the block in water, put it in the dishwasher, or use soap on the surface, as this can cause damage to the plate&#;s sensitive surface. Don&#;t worry, the lack of soap won&#;t turn your Himalayan salt block funky &#; the salt is naturally antimicrobial. Once you&#;ve cleaned your salt block, gently pat it dry with a clean cloth and let it dry for 24 hours before cooking on it again.
When cooking on your Himalayan salt block, steer clear of plastic utensils &#; the intense heat of the plate is more likely to damage plastic, and metal works better against the salty surface anyway. When your salt block is not in use, you can store it just about anywhere, so long as it is safe from moisture and humidity. If you live in a particularly humid area, wrapping the block in a towel and storing it in a cabinet or pantry can add some extra protection against unwanted moisture.
Tracking down a local store that sells these blocks is easier said than done, but you can snag yourself a slab online for a decent price if you poke around Amazon for a few minutes. With its quick learning curve, a dash of mineral deliciousness, and a plating appeal that can&#;t be beaten, we highly suggest you do.
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