Sunday, 31 January 2016


Pakistani Pink Himalayan salt blocks, plates, platters, and bricks can be used for sauteing, grilling, chilling, curing, baking, salting, plating, bathing, and contemplating.
Indeed, there are as many uses for a heavy block of Himalayan salt as there are foods, cooking styles, whims, acts of folly, and shows of bravado. The salt’s crystal lattice has a fairly high specific energy so it will tend to hold any temperature you bring it to for a good while. Also, due to its lack of porosity or moisture (.026%), the salt plates can be safely heated or chilled to virtually any extreme. We have tested them from 0°F up to 900°F.
Two other considerations come into play when working with our Himalayan salt block. Their lack of porosity means that the surface area touches your food is minimal. Compared to, say, ground up salt or naturally evaporated salt crystals, these large blocks of salt will impart only a very moderate saltiness. Second, the high quantity of trace minerals (1.2% sulfur, .4% calcium, .35% potassium, .16% magnesium, and 80 other trace minerals) impart a more mild and full taste to the salt, providing another level of flavor complexity to your food. are pioneers of Himalayan salt block  and our Salt blocks are the highest quality you’ll find anywhere. Several mines produce Himalayan salt block, each with subtly different characteristics and qualities. We have worked tirelessly to find the best source of salt, and evaluated dozens of local artisans to find the ones who can produce the highest quality salt block.
Salt block is sourced from natural salt deposits found in the Himalayas. The dense crystalline composition adds complex flavor to all types of foods. Heat on the grill to sear seafood and meat, or chill for serving a selection of fruits, vegetables and cheeses with a hint of salt.
Salt blocks must be preheated before you can cook on them. The most common method of pre-heating is to put the salt block on the stove top (not in the oven) and heat it slowly. recommends starting on a low heat and gradually turning the heat up about every 15 minutes until the block of salt reaches the desired temperature for cooking. The salt blocks can be used to cook meats, fish, eggs, breads, pizzas and much more.
Please note: The salt blocks are a natural product and do vary slightly in color. Because salt blocks are made of salt and not stone, and need to be heated and cooled extremely carefully, we can’t guarantee against cracking during heating.
The main thing is to buy a salt block that’s appropriate for the intended use. If you’re going to be using it for serving, curing or for chilling, you can buy a grade of salt block that has more irregularities and fractures with crystalline imperfection. It’ll be very, very beautiful, but not as structurally rigid as a salt block that you might need for cooking.
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