Himalayan Crystal Salt Slabs
Himalayan salt plates offer a tasty, fun, and dramatic way to cook and serve food.
Slice apples and watermelon and garnish with mint on a pink slab of Himalayan salt to make a refreshing snack or salad course. Arrange raw vegetable sushi with some cold rice noodles on a chilled Himalayan salt brick. Even the simplest dishes take on a beautiful new dimension. Grill some fresh vegetables and serve them on a beautiful Himalayan salt plate.
Serving Food on Himalayan Salt Blocks
Using Himalayan salt blocks at cold room and room temperatures requires no special instructions. Just prepare and serve the food on a salt platter and serve. Keep in mind that the moister the foods the quick it will pick up saltiness from the pink salt block.
5 Easy Steps to Cooking on Himalayan Salt:
Heating Himalayan salt slabs requires following some basic steps. Allow between 30 to 45 minutes to achieve the desired cooking temperature. Your Himalayan salt plate will crackle slightly while heating, especially the first time, as micro-fissures appear, giving the pink salt the elasticity it needs to expand as it increases in temperature. Heating will change the appearance of your Himalayan Salt plate, so if you are in love with your salt plate just the way it is, you may wish to buy a different block especially for heating and cooking.
Important: Himalayan salt blocks take on a life of their own when you start using them (and sometimes even before then). While it might be nice for salt to offer all the stability of stainless steel, this is simply not the case. When heated, it will change color dramatically, and may develop fissures. Don’t get upset by the behavior of your salt block. Salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm.
Reference for this information: http://www.atthemeadow.com
Slice apples and watermelon and garnish with mint on a pink slab of Himalayan salt to make a refreshing snack or salad course. Arrange raw vegetable sushi with some cold rice noodles on a chilled Himalayan salt brick. Even the simplest dishes take on a beautiful new dimension. Grill some fresh vegetables and serve them on a beautiful Himalayan salt plate.
Serving Food on Himalayan Salt Blocks
Using Himalayan salt blocks at cold room and room temperatures requires no special instructions. Just prepare and serve the food on a salt platter and serve. Keep in mind that the moister the foods the quick it will pick up saltiness from the pink salt block.
5 Easy Steps to Cooking on Himalayan Salt:
Heating Himalayan salt slabs requires following some basic steps. Allow between 30 to 45 minutes to achieve the desired cooking temperature. Your Himalayan salt plate will crackle slightly while heating, especially the first time, as micro-fissures appear, giving the pink salt the elasticity it needs to expand as it increases in temperature. Heating will change the appearance of your Himalayan Salt plate, so if you are in love with your salt plate just the way it is, you may wish to buy a different block especially for heating and cooking.
- Be sure the salt block is completely dry. If wet, allow to dry at least 14 hours in a warm, dry place before heating.
- For gas ranges, place your Himalayan Salt Block on the burner over low flame. (For electric ranges, place a metal spacer—such as wok ring or pastry tin with a removable bottom—on the stove so that the Himalayan Salt Block is at least 1/2 inch above the heating element.)
- After 20 minutes, increase heat to low-medium. After another 10 minutes, your salt plate will be hot enough to cook on.
- Verify the plate is hot enough by flicking a drop of water on top and noting a brisk sizzle.
- Toss on the protein or vegetable of your choice. No seasoning necessary.
Important: Himalayan salt blocks take on a life of their own when you start using them (and sometimes even before then). While it might be nice for salt to offer all the stability of stainless steel, this is simply not the case. When heated, it will change color dramatically, and may develop fissures. Don’t get upset by the behavior of your salt block. Salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm.
Reference for this information: http://www.atthemeadow.com
Chefs in South Africa using our Himalayan Crystal Salt Slabs:
Chef Craig McCormack from Sofias at Morgenster
Chef Craig McCormack has been a pioneer in exploring the hundreds of different salts available on the planet. Visit Craig's restaurant Sofia's at Morgenster for his renowned Salt & Wine pairing evenings.
| Chef Andrew Atkinson from Michelangelo
Director of International and National Competitions for SACA, finalist in the Sunday Times Chef of the Year 2008, executive chef of The Michelangelo Hotel in Sandton, Andrew has represented South Africa as both team member and captain in a host of international culinary competitions and has cooked for the likes of Nelson Mandela, Queen Elizabeth, Bill Clinton, Sting and Whitney Houston. Andrew is a product of the Southern Sun group's in-house training programme and is the current director of international and national competitions for the South African Chefs Association.
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