I’ve been into Himalayan Salt and salt lamps for quite some time, and recently, I’ve started enjoying cooking with a Himalayan salt block, also known as a cooking tile. Here’s why they’re amazing:
Salt has been valued throughout history, and back in the 1800s, it was so precious that it cost four times more than beef on the frontier. Thankfully, salt isn’t as pricey now since it’s essential for life and found in every cell in our bodies. Not to mention, it makes our food taste great. While we often add salt to our dishes, there’s an even better way to enjoy its benefits and flavor—using salt blocks.
As the name suggests, a Himalayan salt block is a big chunk of pink salt. You might wonder why anyone would want a large block of salt. Here’s why: Salt blocks are fantastic for cooking and serving. They give a wonderful, complex salt flavor without being too overpowering. They’re easy to use and maintain, and they add a touch of sophistication to your meals.
Himalayan salt blocks are widely available now, and I’ve tried a few myself. There’s also a fantastic cookbook on salt block cooking if you want to explore further. So, once you have this ancient piece of salt in your kitchen, here’s how to use it:
Salt blocks can be heated or cooled to extreme temperatures, making them quite versatile. But because they’re a natural product with imperfections, it’s important to do this slowly. Heating a salt block too quickly might cause it to crack, but with proper care, it can last a long time.
Tempering is crucial, especially the first few times you use your salt block, to ensure it remains strong and effective as a cooking surface. This process is simple. Once the block is ready, heating it is a bit more involved than just turning on the stove, but it’s straightforward with a little preparation.
The thickness and strength of a salt block make it an excellent cooking surface. Once heated, it retains temperature for a long time, adding a smoky and mildly salty flavor to grilled vegetables and meats.
When you’re ready to cook, remember to preheat the block while preparing your ingredients like meat, vegetables, or seafood. The main rules for using a salt block are to let temperature changes happen slowly and to never put it in a dishwasher. Doing so would dissolve the salt and ruin your dishwasher.
Now that you know how to care for a Himalayan salt block, here are some of my favorite ways to use it:
1. Grilled Vegetables: Heat the block over the stove or grill. Brush fresh asparagus or another vegetable with a little olive or avocado oil, sprinkle with spices like garlic powder and white pepper, and let the salt block season them perfectly.
2. Indoor Grilling: For a perfectly grilled indoor steak, preheat the block, season your steak with pepper and garlic and onion powders, then cook it on the salt block for a few minutes on each side.
3. Baking: Even baked goods can benefit from a salt block. Preheat the block, then use it in the oven to bake cookies or scones for a mild salty flavor.
4. Serving Cold Foods: The block stays cold for hours, making it ideal for serving chilled foods like fruits, salmon, or cheeses.
5. Seafood: Marinade fish, scallops, or shrimp overnight in lemon juice, fresh ginger, and coconut aminos, then grill them on the salt block for a perfect dish.
6. Elegant Platter: Use the block as a fancy serving piece at room temperature for items like chocolate and strawberries or cured meats.
7. Poke: Cure raw tuna on a salt block in the fridge for a few hours before making poke to add depth of flavor.
While a salt block isn’t an essential kitchen item for me, it’s a versatile and fun way to enhance flavors in cooking. Though it won’t replace my Instant Pot, I love using it, especially for grilling. Have you used a salt block? I’d love to hear your experiences!
