HIMALAYAN SALT BBQ SLAB 30x20x5 CM
This beautiful, pink slab of salt was originally mined in the Himalayas, then hand-crafted down to individual cooking plates. Cooking food on salt plates actually uses less salt than when cooking with..
- Ex Tax: S.R 185 ريال
- Brands Salt 'n Lamp
- Product Code: SL-SQ.SB.NP.5
- Availability: 28
This beautiful, pink slab of salt was originally mined in the Himalayas, then hand-crafted down to individual cooking plates. Cooking food on salt plates actually uses less salt than when cooking with ground salt, and imparts a rich, subtle flavor you can't get anywhere else. Use it on the grill, in the oven, or even freeze it to serve cold foods.
Start by placing your dry block on a stovetop or outdoor grill, then slowly raise the temperature until you reach approximately 500℉ (260℃).
You can check your block’s cooking temperature using an infrared thermometer or by sprinkling a few drops of water atop it — if they sizzle or immediately evaporate, your block is likely ready for use.
To cook foods, simply place them directly on your block. If needed, use a pair of silicone tongs or metal cooking utensils for flipping or turning the food.
How to use a Himalayan salt block
A Himalayan salt block is simple to use, but you should keep a few tips in mind.
- Start with a dry salt block. Make sure that your block is completely dry before using it, as any moisture can cause it to expand and crack while heating.
- Heat it slowly. Heating your salt block too quickly can cause it to crack. To prevent this, it’s best to increase the oven temperature by no more than 200℉ (93℃) every 15 minutes.
- Preheat before using it in the oven. Heating your block directly in the oven increases the risk of cracking, so you may want to preheat it on a grill or stovetop before placing it in the oven.
- Changes are normal. Heating can cause your salt block to develop small cracks and naturally change color over time. Try to always cook on the same side to keep cracks from worsening.
- Handle a hot block with care. A salt block can reach very high temperatures and remain hot for several hours. Regular oven mitts won’t offer sufficient protection, so you should consider using high heat-resistant gloves or a carrying rack instead.
- Don’t use fat. Butter and cooking oils aren’t necessary and will diminish the lifespan of your Himalayan salt block.
- Don’t submerge your block in water. Water dissolves salt, so it’s best to clean your block with a damp sponge instead. Stubborn areas can be scrubbed with a scouring pad or soft brush.
To prevent your Himalayan salt block from cracking in the oven, slowly preheat it on a grill or stovetop.
Add your cookies, Pizza, scones, or other baked goods, then place it on a sturdy baking sheet on the middle rack of your oven.
Bake as usual. The block will add a nice hint of saltiness to your food.
Serving cold foods
To use your Himalayan salt block as a cold serving platter, refrigerate it for 2 hours before use.
Then, arrange fruit, Sushi, cheeses, veggies, frozen desserts, or any other cold foods immediately before serving.
To avoid over-salting your foods, try limiting the surface area that comes into contact with your salt block by laying food items on their smaller sides.
Cleaning and storing
Allow your salt block to cool completely before cleaning, then use a damp sponge or washcloth to wipe it clean, using only water — not soap.
Tough spots can be scrubbed with a scouring pad or soft brush. Water dissolves salt, so the less water you use, the better.
Once clean, pat your block dry and set it on a drying rack. Allow it to dry completely before storing it in a cool, dry place. If you live in a humid region, try wrapping your block in a towel before putting it away.