Himalayan salt block (20 x 20 x 2.5 cm) (without metal stand)

Description

A Himalayan salt block can be used in various ways:

1. As a “pan” or surface for cooking – baking, grilling.
2. Use as a serving surface to keep food chilled (chill the clean salt block in the freezer beforehand).
3. As a cutting board – for chopping and slicing various products.

Himalayan salt blocks are a natural, antimicrobial product. Basically, it’s regular salt, just in a solid block form.

Food cooked on a salt block absorbs only the salt it truly needs, so there’s no need to add extra salt to the product itself. The high content of various minerals (1.2% sulfur, 4% calcium, 35% potassium, 16% magnesium, and nearly 80 other minerals) makes the taste of absorbed salts in food milder and more enjoyable.

Salt blocks have an unusually wide temperature resistance – from -170 °C up to 482 °C, but the salt must be heated gradually. There’s no need to worry about melting, as salt only melts at 800.80 °C.

HOW TO USE: Gradually heating it over a grill, the salt block is ideal for grilling meat, fish, shrimp, and vegetables. At the same time, when chilled in the freezer, it serves as a platter for ice cream, fruits, juices, cocktails, fresh salmon slices – anything you want to keep cool. Of course, you should have separate blocks for cooking and chilling. Keep in mind that moister products, like vegetables, will absorb more salt. If you brush the salt block with oil, less salt will stick to the food being cooked.

MANAS GARŠAS TIP: Always cool a hot salt block until it’s cold. Wipe the block with a water-dampened sponge and, if necessary, use a soft cleaning brush to remove anything that stuck to the block during cooking. After cleaning, thoroughly dry the salt block and store it as dry as possible – the less moisture, the better! During cleaning, a very thin layer of salt will separate from the block, leaving a smooth surface.

By carefully treating your salt block, you’ll significantly extend its lifespan.