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Cooking on a Himalayan Salt Slab

Cooking on a Himalayan salt slab is a new experience.

This interesting way to prepare and serve foods is becoming increasingly popular due to the unexpected texture and flavor it lends to meals.

It can increase the nutrient content of your meals because Himalayan Pink Salt is natural ans has trace minerals. These extra minerals give Himalayan salt its distinctive flavor and pink color.

Slabs of it are mined and carved into a range of shapes and sizes for different purposes. It retains high heat for long periods, the slab can be heated in the oven or on the stovetop and used to cook foods!

Himalayan salt slabs also make visually appealing platters for a variety of hot or cold dishes.

What foods can you cook on a Himalayan salt slab?

They can be used to prepare and serve a variety of foods.

As they conduct heat efficiently and at high temperatures, they’re ideal for grilling meats, poultry, eggs, fish filets, or shrimp. I like to make mushroom or chicken fajita on mine. Fried eggs is perfect on it!

What’s more, you can chill them to serve cold dishes and desserts making them incredibly versatile. For instance, chilled salt blocks can be used to serve sushi, cheeses, meat, fruit, custard, yoghurt, ice cream, or sorbet.
It’s also pretty cool to serve vegetables like carrots, bell peppers and cucumber sticks, slices of tomatoes and keep the ranch dip in the middle chilled. The Italian Caprese salad goes amazing served on a salt slab. It looks so fancy!

How to use a Himalayan salt block

A Himalayan salt block is simple to use, but you should keep a few tips in mind.

1-Start with a dry salt slab. Make sure that your slab is completely dry before using it, as any moisture can cause it to expand and breab and crumble while heating.

2- Heat it slowly. Heating your salt slab too quickly can cause it to crack. To prevent this, it’s best to increase the oven or stove top temperature by no more than 200℉ (93℃) and increase to get there every 15 minutes increments.

3- Preheat the slab in the oven lower temperatures before using it at full temperature. Heating your slab in high heat directly in the oven increases the risk of cracking.
4- Changes are normal. Heating can cause your salt slab to develop small cracks and naturally change color over time. Try to always cook on the same side to keep cracks from worsening.
5- Handle a hot salt slab with care. A salt slab 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.
6- Don’t use fat. Butter and cooking oils aren’t necessary and will diminish the lifespan of your Himalayan salt slab.

7- Don’t submerge your slab in water or under running faucet . Water dissolves salt, so it’s best to clean your slab with a dish brush and then lightly wipe with damp sponge instead and let airdry in open. Black spots are normal and will not gather bacteria.