MINERAL BLEND
Himalayan pink salt is harvested from an ancient
sea salt deposit in the Himalayan Mountain Range that was crystallized
during the Jurassic Era. Unlike most salts, it is not processed with harsh
chemicals, but is mined by hand. Himalayan pink salt gets its pink cast
from 84 trace minerals.
 Crystallized
more than 200 million years ago, these Himalayan Salt plates are some
of the purest salt found on earth. So while they may seem new to us, these
slabs have been around a long time and with proper care can offer multiple
uses and lots of enjoyment. Salt plates can be used for cooking and serving
in many ways: heated atop a range or grill, frozen, chilled or at room
temperature. Since it is a natural product, heating the plates will change
the appearance and may bring out character lines. You may wish to use
one slab for cooking and another for serving.
How we use them:
• Curing fish -- the edges of the fish turn pale and firm as it cures
before your eyes!
• Oysters any way you like them -- grilled or chilled
• Serving caramel ice cream and fruit sorbets-- a perfect pairing
of salty and sweet
• Grilled meats -- flank steak, shrimp or scallops
• Grilled vegetables -- fresh and in season
Cooking & Serving:
Before cooking on your salt, ensure that it is completely dry. Typical
drying time is at least 24 hours. Optimal cooking temperature is between
300 and 400 degrees Fahrenheit. As it heats up, you may hear crackling
as micro-fissures appear as the salt expands. You'll know it's ready when
a drop of water evaporates with a brisk sizzle. For gas ranges or grill,
heat on a low flame for about 10 minutes and gradually increase to medium
low until desired temperature is reached, generally around 30-45 minutes.
For electric ranges, set the salt on a heat-safe metal platform at least
1/2" above direct heat. Direct contact will damage your equipment
and/or your salt. Begin on low heat for about 15 minutes and gradually
increase to medium low for about 45-50 minutes until salt reaches desired
temperature.
Chilling & Serving:
The salt can be chilled in the refrigerator for serving items such as
sushi, cheese or fruit; or even frozen, providing a new way to present
cold desserts. Moist foods will pick up more salty flavor.
Care:
To clean after use, scrub gently with a meduim bristle brush or damp cloth.
Do not run water over your salt plate or submerge it. Pat dry and place
on the drying rack to air dry for 24 hours. Himalayan salt does not require
the use of any cleanser as it is inherently antimicrobial. With proper
care, your Himalayan salt plate will give you multiple uses of enjoyment!
However, the salt will dissolve little by little; and some day when your
salt gets too small for cooking or serving, it will be the perfect size
to grate over your food. To extend the life of your salt plate, avoid
extremes in temperature change as well as sharp impacts. Heat or cool
slowly and in stages. And don't drop it!
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