Pakistani Pink Himalayan salt plates, platters, and bricks can be used for sauteing, grilling, chilling, curing, baking, salting, plating, bathing, and contemplating.
The Fundamentals of Himalayan Salt
A boulder of Himalayan salt emerges from darkness of a 16th century mine shaft in Pakistan and explodes into light, catching and refracting the sun in hues ranging from water-clear crystal to clematis flower pink to deep meaty red. The rough salt rocks are then hand cut by local masons into a variety of shapes, providing the foundation for extraordinary new ways to prepare and serve food.
Indeed, there are as many uses for a heavy plate of Pakistani Pink 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 plates. 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 plates 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.
This mineral-rich pink salt plate enhances the flavors of anything placed on it, making it great for grilling steaks and seafood, chilling and serving sushi or beef carpaccio, serving cheeses, curing salmon gravlax—even searing shrimp and scallops table side.
This plate 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.
Mineral-rich pink Himalayan salt adds delicate flavor to food.
Retains hot and cold temperatures evenly.
Harvested from ancient Himalayan sea salt deposits.
Heat on the grill to cook thin cuts of meat, fish and shellfish.
Chill in the refrigerator to serve cold appetizers, cheese, sushi and fruit.
Naturally anti-microbial and easy to clean.
Plate can be used repeatedly until it eventually diminishes with use.
HOW TO COOK ON SALT PLATE?
Always cook food on the same side of the block. This will prolong the life of the slab by deterring cracking and slowing the expansion of existing fissures in the salt.
Salt plates must be preheated before you can cook on them. The most common method of pre-heating is to put the salt plate on the stove top (not in the oven) and heat it slowly. Khalidmaqbool.com recommends starting on a low heat and gradually turning the heat up about every 15 minutes until the plate of salt reaches the desired temperature for cooking. The salt plates can be used to cook meats, fish, eggs, breads, pizzas and much more.
Himalayan salt plates can get very hot and stay that way for a long time. Protect your hands and your kitchen surfaces by investing in a sturdy rack upon which to carry your HPS block. You may also want to get a pair of high-heat resistant gloves. A super-heated salt plate can and will burn your fingers right through most cooking mitts. Instead, I highly recommend leather welding gloves. While this may sound odd, they work extremely well not only with salt plates, but also for safely handling heavy cast iron cookware.
If you must use oil, brush it lightly on your food. Oil applied directly to the block will work its way into the cracks. At best, the oil will go rancid and you will have to throw away your salt plate. At worst, it will catch fire and make a pretty spectacle in your kitchen or grill area.
Caring for Your Salt Plate
Cleaning: If hot, allow your plate to cool completely first. Moisten the salt plate with a damp sponge (do not use soap). Scrub with a soft brush or green scouring pad to remove any stuck matter, and wipe clean with the sponge. Try to keep the plate as dry as possible – the less water the better. Repeat until the plate is free of any cooked on food. Tamp dry with a paper towel or clean cloth, and set on a drying rack. This process removes only a very thin layer of the salt and preserves a relatively smooth surface.
Treated with care, a large salt plate can provide dozens of uses. The powerful antimicrobial properties of the salt insure that it is always proper and ready for future use, with no need for detergents.
Storing: Store in any location where humidity is at a minimum. I keep many of mine on the windowsill. If you live in a humid climate, wrap the plate in a towel and put in the cupboard.
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