{"id":4344,"date":"2016-07-23T18:13:44","date_gmt":"2016-07-23T22:13:44","guid":{"rendered":"https:\/\/www.thatorganicmom.com\/?p=4344"},"modified":"2022-06-29T16:23:47","modified_gmt":"2022-06-29T20:23:47","slug":"himalayan-salt-block","status":"publish","type":"post","link":"https:\/\/www.thatorganicmom.com\/himalayan-salt-block\/","title":{"rendered":"Himalayan Salt Blocks for Beginners"},"content":{"rendered":"\n

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Himalayan Salt Blocks for Beginners<\/h2>\n\n\n\n

Everything you need to know about using and caring for a Himalayan Salt Block, Slab, Board, Plate, Dish; whatever you call it go out and grab one!  <\/span><\/p>\n\n\n\n

When I first began reading about Salt Blocks I had rarely seen them in stores, but in the years since I have found them in various kitchen stores, on Amazon, The Spice and Tea Exchange, and now Trader Joe\u2019s!\u00a0 My favorite ones come from SoWell<\/a>.<\/span><\/p>\n\n\n\n

They have bowls, mortar and pestle, salt cups, and lots more fun salty stuff. <\/span>Now I just want to collect all the salt products to give my meals the salty flavor I adore.<\/p>\n\n\n\n

\"Himalayan
The salt slab I found at the Greenville, South Carolina Trader Joe's.<\/figcaption><\/figure><\/div>\n\n\n\n

Himalayan salt comes from the natural salt deposits found in the Himalaya Mountains that sprawl through Asia from Afghanistan through Pakistan to India on into Nepal, and Tibet all the way to Burma (Myanmar). The mountains have been mined for salt since 320 B.C. we see it in supermarkets and specialty stores in a variety of ways such as fine, coarse, in grinders, mixed with other spices, as blocks and slabs, and more.<\/span><\/p>\n\n\n\n

\"Himalayan<\/a><\/figure><\/div>\n\n\n\n

I\u2019ve been using Himalayan Salt for the wonderful health benefits but even more so for the taste. I buy it in bulk and also in a grinder from Costco<\/a>. Once I tasted Himalayan Salt I simply couldn\u2019t go back to regular table salt. I\u2019ve even been known to carry my own small salt shaker in my bag but I've been doing this for over a decade since I gave up table salt. You heard me right; I'm salt spoiled.<\/span><\/p>\n\n\n\n

\"Himalayan<\/a><\/figure><\/div>\n\n\n\n

I recently shared about the benefits of heating Himalayan Salt using salt lamps<\/a> and salt candle holders<\/a> and now I would like to share with you the joy of using Himalayan Salt slabs in cooking as well as in serving foods.  Once I started to look into using salt blocks in the kitchen, I knew I wanted to cook with one.  I wanted to be able to use one on the grill. <\/span><\/p>\n\n\n\n

There are so many to choose from, truly. I want to compare the two I have just a bit. Both are made of quality Himalayan salt and both should do a great job hot or cold.  I'll share more as we go along. I recommend using a square slab<\/a> for grilling purposes, as it fits most grills better and is easier to move around. They are pretty heavy!<\/span><\/p>\n\n\n\n

\"Himalayan
On the left my salt slab from Trader Joe's on the right the one I purchased from Spice Company<\/figcaption><\/figure><\/div>\n\n\n\n

I have heard salt block cooking\u00a0is all the rage on food\u00a0shows as of late but I have not had the opportunity to see those shows (we don\u2019t have regular tv). However, over the last few years, I have read several Prepper books which suggest it is a good product that keeps well and has long-term value. As I studied it more, the chef inside me said, \u201clet\u2019s start cooking!\u201d So, I began searching for salt blocks and slabs for my own kitchen.\u00a0<\/span><\/p>\n\n\n\n

Versatile Salt Blocks<\/b><\/h3>\n\n\n\n

The best part is the versatility of the salt blocks. These beautiful translucent pink crystals can serve to cook, grill, sear, cure, and present chilled foods, even desserts, all while imparting the heavenly flavor of Himalayan salt to your foods. Heating sometimes can cause the salt block to change color and over time crack, but even if a block does crack, you can still use it in other ways. Here's a fairly inexpensive one<\/a>\u00a0that would make a great starter block.<\/p>\n\n\n\n

\"Himalayan<\/a><\/figure><\/div>\n\n\n\n

So far, I have two blocks, one I intend to cook on and the other one for cold foods and serving on. The more uniform the color, the better for cooking according to experts.  I'll be serving on the one from The Spice and Tea Exchange, slightly smaller, but more marbled. It's perfect for using it cold.<\/p>\n\n\n\n

I'll be using the Trader Joe's slab for cooking. I also want to mention that the one on the left above (from Trader Joe's) was half<\/em> the price of the one from The Spice and Tea Exchange. Therefore, where price is considered, Trader Joe's beats The Spice and Tea Exchange.<\/p>\n\n\n\n

\"Himalayan<\/figure><\/div>\n\n\n\n

Use to Serve Foods<\/h3>\n\n\n\n
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I originally planned to use my salt block only for chilled foods and presentations. This is simple. Just freeze the salt block for a couple of hours and arrange foods on the salt block and serve. Desserts such as fruit or even ice cream (I'm using the Trim Healthy Mama<\/a> Tummy Tucking ice cream with the caramel sauce from the Pay Off Day Candies<\/em>) can be served right on the salt block.  I mean, who doesn\u2019t love the combo of sweet and salty? For beauty, I really like the coloration of the block from The Spice and Tea Exchange.<\/span><\/p>\n\n\n\n

Cooking with a Salt Block<\/b><\/h3>\n\n\n\n

Due to the composition of the Himalayan Salt Block and its heat distribution,<\/strong> it is able to hold the temperature for a long while, in a way similar to but exceeding a cast iron skillet<\/a>.  Salt blocks can be safely heated and chilled to extreme temperatures.  The melting temperature of salt is said to be almost 1500 degrees Fahrenheit, but that\u2019s just what I read, I haven\u2019t tested that theory \ud83d\ude09<\/p>\n\n\n\n

Before heating or using at high temperatures, it is important to make sure the block is fully dry. Allow the block to rest 24 hours between uses (another good reason to have more than one!) The first few times it is used the salt block will obtain a few small cracks and the color will become lighter<\/strong>. After time and washing (more on washing later)  it may darken again. <\/span><\/p>\n\n\n\n

I have a glass top electric range that I did not want to damage, so I have only tried mine on the grill so far. \u00a0I am in search of something\u00a0like a diffuser<\/a>, trivet, wok ring or a metal spacer for use when heating my salt block<\/strong> on the stovetop. It is very important NOT to place a salt block directly on the glass top heating element as it could damage the range as well as the salt block. \u00a0The same applies to other types of stoves\/ranges. \u00a0<\/span><\/p>\n\n\n\n

I will note, however that a gas range, gas stove or gas grills are excellent for use with salt blocks.\u00a0<\/span><\/p>\n\n\n\n

Always heat the salt block slowly<\/strong>, starting on low heat. \u00a0As the block heats, you may see some moisture along the edges of the block and that\u2019s ok. This moisture will evaporate as it heats. Remember, slow and steady wins the race. \u00a0Increase heat slowly if a higher temperature is desired. Raising the temperature every 5-10 minutes until the desired temperature is reached. The cooking surface will be ready when a few drops of water sizzle.\u00a0<\/span><\/p>\n\n\n\n

\"\"\/<\/a><\/figure><\/div>\n\n\n\n

Salt Block Cooking<\/h3>\n\n\n\n

To test the temperature of the salt block, just drip\u00a0some water onto the surface of the block to see how vigorously the water droplets\u00a0sizzle. \u00a0With time, you will gain experience, but if it sizzles away quickly it should be plenty hot.<\/span><\/p>\n\n\n\n

For a charcoal grill, you should move the coals to one side and place the block on the opposite side to allow it to heat slowly on indirect heat.  With gas, just start out on the lowest setting and slowly increase (same with a gas stovetop\/range).  Oven use recommendations vary.  If you do use yours in the oven, it is important to temper it first by heating it on the stovetop or grill before using it in the oven. <\/span><\/p>\n\n\n\n

I have found several articles describing how to use a salt block in the oven. <\/span>Here's how to safely use your salt block in the oven<\/a>. Watch me cook on my salt block in this video<\/a>.<\/p>\n\n\n\n

Once you get the hang of it, you may want to try the cookie recipe linked at the bottom of this post. I believe it would be especially good with caramel, chocolate, almonds, or brownies!<\/span><\/p>\n\n\n\n

\"Himalayan<\/figure><\/div>\n\n\n\n

Caring for a Salt Block<\/b><\/h3>\n\n\n\n

Take care when handling your salt block<\/strong>. Try to lift with even<\/em> pressure. I move mine on some light bamboo cutting boards. Some salt blocks come with a holder such as this one<\/a> which reduces the risk of breaking from too much pressure on one area.<\/p>\n\n\n\n

\"Himalayan<\/figure><\/div>\n\n\n\n

The Spice and Tea Exchange salt block had a very small \u201ccare instructions\u201d card attached to a canvas carrying case (pretty nice) and the one from Trader Joe's had a full care instruction sheet, it came in an attractive box.  I compared the two sets of instructions I had with several dedicated salt block retailers<\/strong> to find the most common recommendations.<\/span><\/p>\n\n\n\n

How to Care for a Himalayan Salt Block<\/h2>\n\n\n\n
  1. Use one side for the top and one for the bottom (to make it last longer)<\/span><\/li>
  2. Heat slowly <\/strong><\/span>(you can preheat the oven and the salt block simultaneously)<\/li>
  3. Use caution<\/strong>, protect hands, remember salt blocks retain heat for a LONG time. Invest in a rack to carry the block on. (one website even recommended leather gloves and I found these high heat gloves<\/a> as well)<\/span><\/li>
  4. Rinse<\/strong>, don\u2019t wash<\/span> – don't use soap<\/li>
  5. Air-dry on a damp cloth <\/li>
  6. Use often (practice!)<\/span><\/li>
  7. Oil is not necessary<\/span><\/li>
  8. Fast cooking foods are best<\/span><\/li><\/ol>\n\n\n\n

    If you use a paper towel to dry the salt block, don't leave it sitting on a paper towel unless you want bits to stick. I prefer to use cloth.<\/p>\n\n\n\n

    Cooling and storing<\/h3>\n\n\n\n

    After you use the salt block it\u2019s necessary to allow it to completely cool before you clean it. When cool, simply moisten the block with a clean damp sponge, maybe keep one sponge designated for your salt block only<\/strong>? I am using a loofah purchased at our local Farmer's Market for mine.  You can scrub with a soft brush or the green scouring pads<\/a> to remove stuck-on foods. Also, there is a tool<\/a> you can use to clean and scrape your block with. The last step is to dry the block and store it in a dry place, preferably use a drying rack. <\/span><\/p>\n\n\n\n

    \"Himalayan<\/figure><\/div>\n\n\n\n

    Never use soap, detergent, or cleansers on your salt block or put it in the dishwasher. The salt block has powerful antimicrobial properties and thus soapy cleaning is not necessary and can change the taste of your salt block or even destroy it. I noticed the surface of the Trader Joe\u2019s slab was very smooth with only a few chips around the edges, but the Spice block was kind of rough all over the surface. Both rinsed well after use.<\/p>\n\n\n\n

    To watch a video on how to care for Salt Slabs, Blocks, Plates just click  <\/span>HERE<\/span><\/a>. And one more tip: I spoke to one person who said because she did not have central heat and air, she kept her salt block in the fridge, otherwise it was sweating all the time and staying moist. Just sayin\u2019<\/span><\/p>\n\n\n\n

    The Wonderful Salt Block Benefits<\/b><\/h3>\n\n\n\n
    \"\"\/<\/a><\/figure><\/div>\n\n\n\n

    Does this seem like a lot of caution and work just to salt your food? Well, stick with me, because it\u2019s about more than just salting your food. Plus, it\u2019s fun and gives you a good reason to add another cookbook to your collection. I prefer to hold cookbooks in my hands but you can get a couple of good ones on Kindle as well, such as <\/span>Salted: A Manifesto on the World's Most Essential Mineral<\/a> or Salt Block Cooking (click picture to peek inside the book). <\/span><\/p>\n\n\n\n

    Why Use Himalayan Salt at all?<\/b><\/h3>\n\n\n\n

    Himalayan pink salt is my personal favorite salt. I think it tastes better than table salt. The trace minerals are not really that high but it's enough over time to make a small difference in your mineral intake. But the real reason it's better than table salt is that table salt is refined and contains about 97 to 99 percent sodium chloride. In addition, the anticaking agent sodium aluminosilicate is added to make table salt flow better. In addition, table salt contains potassium iodide.<\/p>\n\n\n\n

    The pinkish hue comes from the minerals contained inside the salt. Most pink salt is labeled Himalayan Pink Salt and mostly comes from salt mines in Khewra, Pakistan. Let's face it Himalayan Sea Salt is easier to say.<\/p>\n\n\n\n

    When you cook on a salt block it adds healthy minerals<\/strong> like potassium and magnesium to your foods. Contains a minimum of 84 naturally occurring trace elements.<\/p>\n\n\n\n

    1. When you cook on a salt block it adds healthy minerals<\/strong> to your foods. Contains a minimum of 84 naturally occurring trace elements<\/span><\/li>
    2. Promotes healthy water distribution<\/strong> in the body<\/span><\/li>
    3. Promotes a healthy pH balance<\/strong><\/span><\/li>
    4. Prevents muscle<\/strong> cramping<\/span><\/li>
    5. Helps with the absorption of nutrients<\/strong> in food<\/span><\/li>
    6. Promotes healthy blood sugar balance<\/strong><\/span><\/li>
    7. Naturally promotes sleep<\/strong><\/span><\/li>
    8. Promotes longevity<\/strong><\/span><\/li>
    9. Essential for brain growth<\/strong> and neurological function<\/strong><\/span><\/li>
    10. Essential for good adrenal function<\/strong><\/span><\/li><\/ol>\n\n\n\n

      Recipes & Suggestions<\/b><\/h3>\n\n\n\n

      Appetizers, desserts, veggies, searing meat, adding saltiness to watermelon or tomatoes, the uses for a salt plate or Himalayan serving platter are endless! I like to use my salt block best with serving cold foods, and of course my favorite way is for serving sushi and sashimi!<\/p>\n\n\n\n

      COLD<\/b><\/p>\n\n\n\n