Tips For Using A Himalayan Salt Block

himalayan_grilling_plank_guideArguably the most delicious way to enjoy Himalayan salt, is with our professional grade salt block. Himalayan salt with its 84 trace minerals adds a new dimension of flavor to savory and sweet foods alike.

This guide is for customers who have already purchased our professional grade salt block from retailers throughout the USA, Mexico or Canada.

Using a Himalayan salt block is easy to learn; there are just a few best practices that you should keep in mind and then enjoy the creativity of your culinary creations!

Tips for Using a Himalayan Salt Block

Salt Skill does not recommend that you heat, or warm your salt block above 125 degrees F. for two primary reasons.

  1. Heating your salt block rapidly in an oven, grill, or stovetop can cause the naturally occurring gases within the block to expand causing the salt block to burst, or explode potentially causing damage to your cooking equipment and possibly injuring you, or a family member.
  2. Heating your salt block to extreme temperatures will cause your block to permanently change color, lose its deep beautiful color and cause it to break down much faster.  You can achieve the same delicious flavor by placing your meat, fish or vegetables on the salt block for a few minutes just before, or after cooking.  You can safely warm your block (below 125F), you can even freeze your block.

The Sweeter, Cooler Side of Salt Blocks

Because of their unique mineral spectrum, Himalayan salt provides a delicate and nuanced flavor profile that foodies of all types will quickly come to love and crave.  This is especially true when you begin to experiment on the sweet side of the menu.   You can slice up watermelon and simply touch your slice on the salt block for just a second to achieve new heights of flavor.  You can even freeze your block overnight and use it add zing to vanilla caramel salted ice cream.

How long should I leave food on my salt block for seasoning?

The main thing to consider when placing items on your block is the moisture content of the food that you are placing on the block.  Uncooked food with a high moisture content like a tomato, piece of salmon, or uncooked chicken will pick up flavor very quickly, so consider trying 30-60 seconds at a time. On the contrary, a dry food on a dry salt block will pick up almost zero salt flavor.

Taking this idea further, an uncooked piece of chicken will pick up much more salt flavor sitting on the block for 60 seconds than will a cooked piece of chicken because the raw piece of meat has a much higher moisture content.

It’s important that you experiment using small amounts of the food you are preparing to avoid over salting a large batch of food.

Salt Block Sanitation

This brings up another important point, especially when handling raw meats.  Salt is naturally anti-microbial, anti-bacterial and anti-viral.  Essentially whatever you put on your salt block, the surface of the block will remain sterile and safe for use.

However, if you are using  your salt block as a cutting board, or for seasoning raw meats, you should at least give the salt block a rinse before switching to another ingredient.  Soap is not necessary during the cleaning process.

Salt Block Cleanup

After you have used your salt block, clean up is simple.  When you are ready to clean up, turn on your sink and quickly but thoroughly rinse the block with fast running water.  If anything is sticking to the block, you may want to use a plastic, or stainless steel scouring pad first, before rinsing it.  The goal is to minimize the amount of time the block is actually wet.

Do not use a soft sponge, or paper towel as the microscopic ridges of the salt will snag and collect all of the soft fibers, making for a time consuming project.

Once you have scrubbed and rinsed the block, you can pat the block dry with some paper towels. From there, it’s best to leave it in a dish strainer or open air so it can fully dry out.

After you have dried the block with with dry towels you will notice the plank still feels wet to the touch. Believe it or not, salt’s molecular structure holds water like the cells of a sponge, therefore leaving it in open, or moving air is the only way to assist the drying process.

Have Fun & Experiment!

This is by no means an exhaustive how-to guide, but a general framework that will allow you to easily and safely experiment with your new salt block.   For those looking for a deeper dive into salt blocks, there are a number of books written about salt blocks that you can find on Amazon or your local bookstore.



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