Himalayan Salt Block - waseeh.com

Himalayan Salt Block

Regular price Rs.1,500.00 Rs.699.00 53% OFF

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FEATURES Can be heated or frozen Condition: New Material: Natural Rock Salt Dimensions: 8 (Height) x 4 (Width) Inches DETAILS These 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. Heat your Himalayan pink salt slab, plate, or brick to high temperatures and sear thinly sliced meats, fish, vegetables, seafood and other quick-cooking foods (see recipes below!). Or, chill it for use in serving sushi, appetizers, cold meats and cheeses, fresh fruit and vegetables, and even cold desserts. For Cooking: Imagine cooking your food on a 250 million year old slab of pure, crystallized mineral salt. What better way to bring the clean taste and nutritional benefits of pure mineral salt to your table? Himalayan pink salt slabs can be heated to as high as 450 degrees Fahrenheit and used to lightly sear all sorts of delicious foods. When the cooking is through, your mineral salt slab will slowly return to room temperature for future use as a cold serving plate. How to sear meat, fish and vegetables with your Himalayan salt slab: Your Himalayan salt slab can be slow-heated, either in the oven or over a gas flame or electric burner, for searing or lightly grilling meat, fish or vegetables. Note that when subjected to high temperatures, the salt slab will turn white in some spots. This is normal. As it cools, your Himalayan salt slab will regain more of its original coloring. Because of the potential for this slight alteration in appearance from heat, you may wish to preserve one slab for display and/or serving, and one slab for cooking if this is a concern. When cooking with your salt slab, ensure that it is completely dry prior to applying any heat, as lingering moisture inside the slab may expand and cause damage to the slab. Typically the dry time should be at least 24 hours since the slab's last contact with any moisture. To heat in the oven: Place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the oven has reached 250 degrees, remove the salt slab and let cool for about 30 minutes. Then return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit. The heat will distribute slowly and evenly throughout. To heat using a gas burner: Place your dry Himalayan salt slab over a low gas flame for 15 minutes. If you desire a higher temperature, heat for an additional 15 minutes on a medium-high gas flame. To heat on an electric stove: Use a metal spacer or wok ring to prevent the salt slab from making direct contact with the heating element. Follow instructions for gas heating. Once you've thoroughly heated your Himalayan salt slab, you're ready to sear your meat, fish and/or vegetables. Place the thoroughly heated salt plate on a heatproof surface. Lightly toss your meat, fish or vegetables in oil, spices and herbs. You may also wish to lightly drizzle the salt cooking surface with olive oil, adjusting to your desired level of saltiness (less oil will cause more salting of your food and vice versa). Place directly onto the heated salt slab, then cook to desired doneness, stirring and moving around the salt plate as you would any other grilling surface. Your salt block will retain the heated temperature for 20 to 30 minutes. Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.

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