Searching for an artful new way to cook and serve your favorite dishes? Himalayan Pink Salt Slabs are nature's cook top and serving platter in one, offering many creative culinary uses while delivering the benefits of natural, pure salt with no chemicals or additives. The salt plates can be chilled or heated to virtually any temperature from 0°F up to 700°F and are perfect for sautéing, grilling, curing, roasting, baking and chilling.
When working with Himalayan salt plates, you may still have to season your food. The salt slabs lack of porosity means that the surface area that touches your food is minimal especially compared to other styles or types of salt. They do transfer a wonderful mineral quality and light salty flavor. Himalayan salt contains over 80 trace minerals providing for a unique and delicious flavor. For a more salty finish use a small amount of cooking liquid such as grape seed oil, clarified butter or water.
When heating the slab, heat them slowly allowing 30 minutes to fully pre-heat. When done cooking, allow them to cool naturally. After each use, wash your Himalayan salt plate with warm water and a soft brush and tamp dry with a paper towel before setting on a drying rack. The powerful antimicrobial properties of the salt insure that it is always ready for future use with no need for detergents. Treated with care, a large salt slab will provide years of cooking. If it does get damaged or wears out, use the remaining salt pieces with a Microplane grater for seasoning.
Kitchen Window’s Grillmasters Cooking Ideas
Cold Slab Carpaccio
Chill a salt platter in your refrigerator 2-3 hours. Arrange thinly sliced raw beef (or fish) on the platter. Watch as the food literally salt-cures while at the table bringing on a light mineral-rich saltiness.
Grilled Meats and Fish
Preheat your stone to 500 degrees. Season with fresh or dried herbs. Grill meat or fish until well caramelized and cooked to desired doneness.
Preheat stone to 400 degrees. Mix mashed potatoes with mascarpone cheese, thin cut scallion coins, pepper and a small amount of salt. Grill potatoes until the bottom becomes firm and turn over. Don’t overload the stone as the potatoes will spread. (Works great for hash browns as well.)
Salt Carmel Bananas Foster
Preheat your stone to 400 degrees. Lightly butter the salt platter, toss on firm bananas and grill about 30 seconds on each side. Sprinkle a small amount of sugar on the top of the banana. Turn OFF the grill and add a splash of dark rum. Ignite with a long match. When the flame goes out serve with ice cream.
Use your imagination…salt slabs work great for cooking flat breads, curing gravlax, grilling shrimp, frying eggs, sautéing vegetables. The
possibilities are endless.
8” x 12” Himalayan Salt Slab