WHAT IS THE HIMALAYAN ROCK SALT COOKING BLOCK?
For the most natural way to season your food as it cooks, try salt block cooking – the ancient art of grilling, chilling, searing and serving on a salt block. Responsibly sourced from salt reserves in the Salt Range mountains of Pakistan, each chunky Salthouse Himalayan Rock Salt Cooking Block is unique, deriving its subtle variation in flavour and pinkish colour from the particular blend of minerals present in the salt seam it was carefully mined from.
The Himalayan salt cooking block will allow you to easily cook meat, fish or vegetables without having to add any salt at all. As the food is in direct contact with the hot salt block, they absorb just the right amount of salt straight away. When cooking on a Himalayan Salt Block there will be no smoke or smell, so you will be able to cook and eat right away anywhere you want. Besides, the metal frame allows you to bring the hot block wherever you need to. You can also use it to serve cold food, like sushi, tartare or carpaccio, as the salt block also allows to keep food cool too.
HOW YOU USE THE HIMALAYAN ROCK SALT COOKING BLOCK
There’s no end to the ways you can use it: from curing meat or fish to searing scallops or making salted caramel ice cream, the possibilities are endless and, because it lasts so long, you’ll have plenty of opportunity to experiment. Its low porosity means it doesn’t hold on to flavours so you can switch between sweet or savoury foods without compromising their taste – just a simple wipe of its surface once it’s back to room temperature and it’s ready to use again.
Step1 You can place the salt block right on top of your gas cooker, inside the oven or on charcoal grill. Please note the block is to be used on induction cookers. On a gas cooker: Preheat on a low flame for 15 minutes, then 15 minutes on medium and 15 minutes on a high flame. In the oven: Place the salt block in the oven when it is off and cold. Heat up to 70ºC (158ºF). Then bring the heat gradually up all the way to 250ºC (480ºF) Charcoal grill: Place straight on top of the grill for about 45 minutes. It is strongly advisable that the salt block is hot enough before cooking anything on it, otherwise the food will absorb more salt than it is recommended
Step 2 When the temperature is right for cooking, take the block out and protect the surface where you are going to lay it with a wooden slab or something similar. Season your meat, fish or vegetables with your choice of Regional Co. products and then place it on the salt tile. Use the tweezers provided in order to flip the food over or serve it.
Step 3 Let the block cool down thoroughly (at least for one hour) before you clean it.
CLEANING DIRECTIONS HIMALAYAN ROCK SALT COOKING BLOCK
Use a spatula or a metallic scrub, and then clean with some kitchen roll paper or a wet cloth. Do not use soap or cleaning products. Do not put under water or wash with water. The salt block is a natural antibacterial product, so you only need to scrub off the food remains. The block's colour will gradually become darker and smaller with use. You can grate the chips that break off in order to obtain cooking salt.