What do I need to know about cooking on Himalayan Salt blocks?

To begin with, it is crucial to understand that every type of food will react differently to the salt block. The impact of the salt will vary based on a range of factors such as the content of fat, the moisture, the thickness of the slices of food and the temperature of the salt slab. For instance, if the food has high moisture content, it will pick up a greater amount of salt and faster. On the other hand, if the food is oily, it will absorb the saltiness slower.

So, if you are cooking a food item that is particularly moist, coat it with some oil, before placing it on the salt slab. This way only a limited amount of salt will be absorbed by it. Also, ensure that the slices of the food are of medium thickness, whether it is fish or poultry. Finally, heating the slab to the right temperature is crucial. If the brick is not hot enough, not only will the food have to stay on the slab too long and will be saltier by extension of this bit also, the cooking slab will degrade faster, as it gets exposed to moisture for a longer period of time than required.

As you continue cooking on the salt block, the crystals will pick up the color of the food and the spices and marinades. Also, the surface will develop cracks. Make sure that the surfaces are kept constant; that is the cooking surface and the side of the slab which actually faces the heart of the flame should be the same each time. Salt is an unpredictable substance and that is what makes cooking on it a unique experience.

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