It is a new idea to cook on a pink Himalayan salt block.
This unique way to cook and serve food is becoming increasingly popular because it gives meals a texture and taste you might not expect.
It also protects you from getting sick from contaminated food and makes your meals healthier. But there may be some bad things about this practice as well.
This article gives you all the information you need to cook on a Himalayan salt block.
What are Himalayan salt blocks?
A Himalayan salt block is a slab of Himalayan salt, which is similar to table salt but has a bit more minerals like potassium, iron, calcium, magnesium, and sulphur (1).
Himalayan salt’s unique taste and pink color come from these extra minerals (1).
It is mined and cut into slabs of different sizes and shapes. Since it stays hot for a long time, the finished product can be heated in the oven or stovetop to cook food.
Himalayan salt blocks can also make platters for hot or cold foods that look nice.
The Himalayan salt block is ideal for cooking what kinds of foods?
Himalayan salt blocks can be used to cook and serve a wide range of foods.
They are great for baking or grilling meats, poultry, eggs, fish, seafood, fresh fruit, and vegetables because they conduct heat well and at high temperatures.
Even cookies, scones, pizzas, and other baked goods can be made in them.
Also, you can put them in the fridge to serve cold dishes and desserts. This makes them very useful. For example, sushi, cheeses, meat, fruit, custard, ice cream, or sorbet can be served on chilled salt blocks.
In what ways might a Himalayan salt block benefit you?
A Himalayan salt block is easy to use, but there are a few things you should keep in mind.
Start with a block of dry salt.
Make sure your block is completely dry before you use it because any moisture can cause it to expand and crack when heated.
Slowly heat it.
If you heat your salt block too quickly, it can break. To keep this from happening, it’s best to raise the temperature of the oven by no more than 200°F (93°C) every 15 minutes.
Before using it in the oven,
heat it up. Your block is more likely to break if you heat it directly in the oven, so you might want to warm it up on a grill or stovetop first.
Change is a normal thing.
When you heat your salt block, it can get small cracks, and, over time, its color will change on its own. Try to cook on the same side every time to keep cracks from getting worse.
Be careful with a hot block.
A block of salt can get very hot and stay that way for several hours. Normal oven mitts won’t protect you enough, so you might want to use high heat-resistant gloves or a carrying rack instead.
Avoid using fat.
Butter and cooking oils are not needed and will make your Himalayan salt block break down faster.
Don’t put water over your block.
Since salt dissolves in water, the best way to clean your block is with a damp sponge. A scouring pad or soft brush can be used to clean tough spots.
Grilling
Start by putting your dry block on a stovetop or outdoor grill. Raise the temperature slowly until it reaches about 500°F (260°C).
You can use an infrared thermometer or sprinkle a few drops of water on your block to see if it’s ready to use. If the water sizzles or evaporates right away, your block is probably ready.
Just put the food right on your block to cook it. If you need to flip or turn the food, use a pair of silicone tongs or metal cooking tools.
Make sure your food is cut into the right size pieces. Most of the time, things that cook quickly work best, since the longer food stays on the block, the more likely it is to get salty.
You’ll need to put a special metal ring over the burner to hold your Himalayan salt block in place so you can use it on an electric stovetop. When using a charcoal grill, stack the coals on one side of the grill to keep the block from getting too hot too quickly.
Baking
If you slowly heat your Himalayan salt block on a grill or stovetop, it won’t break when you put it in the oven.
Add your cookies, pizza, scones, or other baked goods, and then put them on a sturdy baking sheet on the middle rack of your oven.
Bake as usual. The block will give your food a nice taste of salt.
Using a Cold Plate Approach
Put your Himalayan salt block in the fridge for 2 hours before you want to use it as a cold serving platter.
Then, set out the fruit, sushi, cheeses, vegetables, frozen desserts, and any other cold foods right before you serve them.
To keep your food from getting too salty, try putting it on its smaller side so that less of it is in contact with your salt block.
Storage and maintenance
Let your salt block cool down all the way before you clean it. Then, use a damp sponge or washcloth and water, not soap, to wipe it clean.
A scouring pad or soft brush can be used to scrub tough spots. Since salt dissolves in water, you should use as little water as possible.
Once your block is clean, pat it dry and put it on a rack to dry. Let it dry completely before putting it somewhere cool and dry. If you live in a humid area, try putting your block away after wrapping it in a towel.
Why cooking on a Himalayan salt block is a good idea
There may be some good things about cooking on a Himalayan salt block.
May give your meals some extra nutrients
Himalayan salt is mostly sodium chloride, which is the same compound as table salt. Minerals like sulphur, potassium, magnesium, calcium, and iron make up the remaining 2%. (1).
Himalayan salt tastes a little different than table salt because it has more minerals in it. It also gives foods a few more minerals.
Still, it’s likely that the total amount of minerals added is too small to make a big difference.
Boosts the taste of foods
Due to the minerals in Himalayan salt, cooking on one may give your food a taste you didn’t expect (1).
Also, Himalayan salt blocks are great at spreading heat, which cuts down on cooking time and may keep your food from getting too salty.
Could help fight germs
Salt is known to kill germs, which is why it is often added to foods to make them last longer and stop bacteria from growing (2, Trusted Source 3Trusted Source).
This may explain why Himalayan salt blocks are sold as a natural antibacterial or antimicrobial cooking surface that lowers your risk of getting food poisoning.
Even though salt blocks might protect against some harmful bacteria, they are not likely to be a good replacement for safe ways to handle, prepare, and cook food.
Potential downsides
There may also be some bad things about cooking on a Himalayan salt block.
For example, this way of cooking naturally makes your meals have more sodium, which is a nutrient that most people already eat too much of. Small amounts of sodium are good for you, but too much can hurt your health (3Trusted Source).
People who have problems with their heart, liver, or kidneys or who are on low-salt diets shouldn’t cook on a Himalayan salt block.
Also, if you get all of your sodium from a salt block, you might not get enough iodine in your diet. This nutrient is especially important for your metabolism-controlling thyroid gland (4Trusted Source).
Himalayan salt blocks do have some iodine in them, but probably not as much as table salt, which is usually fortified with this nutrient.
In conclusion
It is interesting to cook and serve food on a Himalayan salt block.
Even though some of the benefits that are said to come from it are exaggerated, it may improve the taste of food by adding a hint of salt.
Still, it might make you eat too much salt and indirectly cut down on your iodine intake.
So, a Himalayan salt block is probably best used in small amounts.
If you want to try this unique way to cook food, you can find them in specialty stores and on the Internet.
Read More : Himalayan Salt bricks And Salt blocks Uses And health Benefits