Ideal for Grilling
Great Way to Cure Foods
Curing foods is a great way to preserve them. Salt curing has been used for years. The minerals in the salt block help to pull the moisture out of the meat. Salmon and other types of fish cure rather quickly when left on the salt block. Different thicknesses of meat will cure at different rates, with some taking longer than others. As the meat begins to dry out, the flavors of the salt block will penetrate deep into the tissues and the salt will continue to draw out the moisture. Cured meats can last for months if properly stored.
Himalayan salt blocks contain several different minerals. It is the combination of minerals and salt that provides the unique flavor when meats and other foods are cooked on the block. Whether foods are grilled, seared, cured, served or marinated on the salt block, the minerals will absorb into the food for as long as it is allowed to remain on its surface. A few of the minerals found in Himalayan pink salt include potassium, calcium, iron and magnesium. It’s this combination of minerals that gives the food the unique taste that comes from being in contact with the salt.
Whether you are trying to keep foods hot or cold, Himalayan salt blocks will hold their temperature for hours. If you want to keep food cold, child the block prior to using it. If you want to keep foods warm before serving, make sure the salt block is heated to the desired temperature. Many people choose to have a salt block used specifically for cooling foods as well as for one used solely for cooking foods or keeping them warm. The composition of the block allows for temperatures to remain consistent for several hours at a time.
Himalayan salt blocks can be purchased in a variety of sizes ranging from small squares to large platters. Each size can be warmed or cooled, depending on how it is to be used. Salt blocks can also be found in various shapes as well. Smaller pieces can be chilled and used to serve cheese, butter or other types of sliced foods. Large pieces can be used as both a grilling platform and a serving platter. Plate-size dishes can be used to make individual servings and set them aside until it is time to eaten.
When meats are grilled on a Himalayan salt block, a portion of the juices tends to be absorbed by the block itself. Because of the mineral content of the salt block, bacteria will not grow or become a problem. The minerals will, however, react with the juices of the meat and create some amazing flavor combinations. When meats and vegetables are cooked on a salt block, very few other spices or marinades need to be used to enhance and bring out the meat’s flavor. Sprinkling herbs and spices on the salt block while you are cooking, curing or serving meats and vegetables will blend with the flavors already on the block creating unique flavor combinations.
Great for Vegetables
If you are willing to try grilling vegetables on your salt block, the process is extremely easy. Sprinkle the surface of the salt block with pepper, garlic, onion, basil and any other herbs and spices you might like. Melt a small amount of butter or put olive oil in a small bowl and baste your vegetables thoroughly as you place them on the pre-heated salt block. Grilling your vegetables on the block will add the same unique flavors and mineral combinations as when cooking meats. Because there will be no other fluids used, continue to baste the vegetables as needed while they are cooking.