Some important points to be aware of prior to enjoying the cooking process.
When using the salt slab for the first time ensure that you
COVER THE SLAB with
A. The grill lid
B. A heavy plate, tray or pan lid
C. Or alternatively warm fully in the oven (as per the cooking instructions)
This is to ensure that the slab has no air or fluid trapped inside which may cause cracking during the first use or if you submerge the slab during washing (then please repeat this process
during next use)
Important Rules for Heating The Salt Slab
•10 minutes on low heat
•10 minutes on medium heat
•10 minutes on high heat
KEEP ON DURING COOKING
HOW TO KNOW WHEN ITS READY:
Sprinkle some water onto the slab and if it sizzles,
“Its time to get cooking"
A TIP WHEN USING MEATS AND FISH: ENSURE THAT YOU USE AN OIL THAT HAS A HIGH BURNING POINT (THIS WILL ACT AS A BARRIER AND ENSURE YOUR FOOD DOSENT OVER SEASON)
Be sure the slab is completely dry. If used previously, the slab should have rested for at least 24 hours. Himalayan salt blocks like to be pampered, especially at first. So, as a rule, be especially careful the first few times you heat up your salt plate. The first few times you heat up your salt slab, fissures and cracks will appear, and the color may change from its original pink to a whiter color. This is normal. However, after successive uses, you may find that the salt block regains some of its original hue, largely as a result of washing.
ALWAYS COVER WITH GRILL LID OR HEAVY PLATE OR LID
(This is to be there is air/water trapped inside)
Place your salt block on the grate. If using a charcoal grill, keep the coals to one side and place the block on the other side, to expose it to less direct heat. If using a gas grill, start the heat on low as you would with a gas range. Increase heat slowly until the block is ready to use, as described in the gas range instructions.
For a Gas Range: Put the your salt block on the stove top. Set heat to low, give the block at least 15 minutes to heat up. You may notice moisture accumulating at the edges. As the salt block heats, this will evaporate off. The slower you do this, the better. Allow more time for larger plates, especially 9x9x2 inches and larger. Increase the heat slowly – low-medium for 15 minutes, and then medium-high for 15 minutes. If extremely hot sauté temperatures are desired, increase flame to full high for another 5 to 10 minutes.
We do not recommend using an oven to heat your salt block, as damage to your salt block and/or your oven may result. If you would like to bake on your salt plate, heat it as described above to at least three hundred degrees, and then move it into a hot oven.
PLEASE COOL your slab for about one hour but please be careful when moving it around as the slab can be surprisingly HOT.
CHILLING - No heat tempering is required to use a salt slab in this manner. Place salt slab in the refrigerator for one hour to chill.
The slab will retain its temperature for quite some time. Once chilled you can serve salads, fruits, vegetables, sushi and desserts right on the salt slab.
-Moisten a sponge or scouring pad No soap please!!!
-Don’t ever submerge the slab in water
-Scrub-a-dub-dub the slab to remove any stuck matter. It will mark, dont be worried about stains. (its completely normal)
-Wipe clean with dry towel
-Repeat until the slab is nice and shiny looking (and all food scraps have vanished!)
When you've finished cleaning your slab, the best place to store it is inside a ziplock bag or plastic bag. Your salt slab has a habit of drawing excess moisture from the air and if you live in a very humid environment, it will draw water from the air that could lead to your salt slab becoming very wet. If you find it doing this then just heat it gradually when using next and the water should evaporate quickly.
1. Great Salt slabs (like this one) will change colour after being heated, and may develop fissures or even large cracks, and they may also take on color from the proteins cooked on it. Do not freak out about these things; consider them beauty marks like a good iron skillet.
2. Like life, salt is a complicated, untamed, unpredictable substance. That is what gives it that magical charm. Treat it nicely and you will reap the rewards of perfectly cooked and seasoned food every single time.
3. If you have any thoughts, questions or if you want to share some nice recipes please don't hesitate….