Himalayan Pink salt slabs, plates, and bricks are harvested from deep within the ancient Himalayan mountain range of Pakistan. There, they have remained protected from pollution and impurities for centuries, making this what many consider the purest, cleanest salt in the world.
One popular use of the plates, slabs and bricks is as a cooking aid. The salt can be heated atop a range, on a grill or in an oven. Since it is a natural product, heating the plates will change the appearance, and may bring out internal flaws, so caution should be used. You may wish to use one slab for cooking, while saving one for more aesthetic applications.
When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 400-450 degrees F.
For gas ranges or grills: Heat on a low flame, gradually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes.
To heat on an electric stove: Use a metal spacer or wok ring to prevent the salt slab from making direct contact with the heating element. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired temperature. In an oven set the temperature to between 400-450 and wait until the oven preheats to the desired temperature. Once you've thoroughly heated your Himalayan salt slab, you're ready to sear your meat, fish and/or vegetables. Place the thoroughly heated 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, adjusting 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 desired doneness, stirring and moving around the salt plate as you would any other grilling surface. Your salt block will retain the heated temperature for 20 to 30 minutes. Avoid making direct contact with the salt block for some
time after cooking the meal, as it will take several hours to cool completely.
Caution: Salt slab will become very hot as it retains heat applied to it.
To clean after use, scrub with a mildly abrasive brush. You may use a moist cloth as well. Do not run salt plate under water or submerge. Pat dry. Place on drying rack to allow the slab to air dry for 24 hours. Himalayan salt does not require the use of any cleanser, as it is inherently antimicrobial. You may wish to freshen your salt block with a bit of lemon juice from time to time.
How to Cure Foods Using a Himalayan Salt Slab, Salt Plate, or Salt Brick:
Himalayan salt slabs and bricks can be used to cure thinly sliced meats, fish and seafood. Simply chill your natural salt slab for several hours, then place thin strips of ahi tuna or beef carpaccio directly onto the salt slab and observe as the curing process slowly takes place. The irregular shades of pink and varying textures of this 100% pure wonder of nature make for intriguing conversation and an attractive, natural serving platter for all your favorite foods.
How to Sear Meat, Fish and Vegetables With the Himalayan Pink Salt Slab:
Imagine cooking your food on a 250 million year old slab of pure, crystallized mineral salt. What better way to bring the clean taste and nutritional benefits of pure mineral salt to your table? Himalayan Pink salt slabs can be heated to as high as 450 degrees Fahrenheit and used to lightly sear all sorts of delicious foods. When the cooking is through, your mineral salt slab will slowly return to room temperature for future use as a cold serving plate.
Another great application for these items is as a serving platter. The salt can be chilled in the refrigerator for serving items such as sushi or cheese, or even frozen in the freezer, providing a new way to present cold desserts, even sorbet! Moist foods will pick up more salty flavor, while their denser and drier counterparts will be presented beautifully and imaginatively.