Use of Himalayan Salt Tile
Use of Himalayan Salt Tiles
Himalayan Salt Tiles are used to lightly cook your food. Food served on a Himalayan Salt Tile will take on a naturally salty flavour while absorbing minerals necessary for good health. The Himalayan Salt Tiles make a great tasting plate. Add your prosciutto, olives, cheese, sundried tomatoes and fresh bread for a beautiful afternoon of delicious food.
Tempering a Salt Block Before Using
Salt blocks can be heated or cooled to extremely hot and cold temperatures and are versatile for this reason. Since they are a natural product with imperfections and lines, it is important to do this slowly. Heating a salt block too quickly can cause it to crack or otherwise break, but if cared for correctly it will last a really long time.
It is especially important to heat a salt block carefully, especially the first few times it is used. This ensures the strength of the salt block over the long term and improves it as a cooking surface.
How to Temper a Salt Block
- Place block in the oven on a low rack
- Turn oven on to lowest setting
- Leave it for 30 minutes at this temperature
- Increase temperature by 50 degrees and leave another 30 minutes
- Repeat this process, raising 50 degrees every 30 minutes, until it reaches a your your ovens highest temperature
- Turn the oven off and leave the salt block there, with the door closed, until it completely cools to room temperature
Your salt block may make some crazy cracking sounds and developed visible lines when I tempered. This is normal.
Heating your Himalayan Salt Tile
Himalayan Salt Tiles can be heated to as high as 230°C / 450°F. Himalayan Salt Tiles can be heated on gas or electric stove top, barbeque, gas burner or in the oven with near perfect heat distribution. Once the Himalayan Salt Tile is thoroughly heated, you're ready to cook your meat, fish and vegetables. Once your meal is cooked, your Himalayan Salt Tile will slowly return to room temperature. Since it is a natural product, heating the salt tile may change the appearance, bringing out the natural inclusions.
The block must be fully heated before using– A block that is not hot enough will actually over-salt and under cook food (not a good combination).
CookingFast-cooking foods are best– Steak and thin cuts of meat, Seafood and quicker cooking vegetables like asparagus and zucchini are also great.
Don’t use oil on the block– The oil will work itself into cracks in the salt and eventually go rancid.
Let it cool naturally and completely after cooking. Wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Gentle use of a bbq scraper or scourer can be used if necessary. Avoid running your natural salt tile under water or submerging in water, as any remaining moisture in the salt tile can cause breakage upon heating. There is no need to use soap or detergent on your Himalayan Salt Tile, as it is naturally anti-fungal and anti-microbial.
The appearance of your Himalayan Salt Tile will change over time. The surface will change in colour depending on the varieties of foods you cook and serve on your Himalayan Salt Tile. Over time and with regular use your Himalayan Salt Tile may develop small fissures and cracks which is normal.
* The above information is provided as a natural holistic option and is to be used at your own risk