Himalayan Pink salt boards are harvested from deep within the ancient Himalayan mountain range
of Pakistan. There, they have remained protected from pollution and impurities for centuries,
making this what many consider the purest, cleanest salt in the world. The salt is mined as large,
meteor-like boulders and later sliced into, slabs, blocks, bricks and plates as well as sculpted into
bowls. Because the Himalayan salt board is a natural product, the threshold for high temperatures
and pressure may vary, as will the physical characteristics and inclusions which give your salt slab
a one-of-a-kind appearance.
How to cure foods using your Himalayan Pink Salt Board:
Himalayan salt slabs and bricks can be used to cure thinly sliced meats, fish and seafood. Simply
chill your natural salt slab for several hours, then place thin strips of ahi tuna or beef carpaccio
directly onto the salt slab and observe as the curing process slowly takes place. The irregular
shades of pink and varying textures of this 100% pure wonder of nature make for intriguing
conversation and an attractive, natural serving platter for all your favorite foods.
How to sear meat, fish and vegetables with the Himalayan Salt Board:
Imagine cooking your food on a 250 million year old slab of pure, crystallized mineral salt. What
better way to bring the clean taste and nutritional benefits of pure mineral salt to your table?
Himalayan Pink salt slabs can be heated to as high as 450 degrees Fahrenheit and used to lightly
sear all sorts of delicious foods. When the cooking is through, your mineral salt slab will slowly
return to room temperature for future use as a cold serving plate.
Your Himalayan salt slab can be slow-heated, either in the oven or over a gas flame or electric
burner, for searing or lightly grilling meat, fish or vegetables. Note that when subjected to high
temperatures, the salt slab will turn white in some spots. This is normal. As it cools, your
Himalayan salt slab will regain more of its original coloring. Because of the potential for this slight
alteration in appearance from heat, you may wish to preserve one slab for display and/or serving,
and one slab for cooking if this is a concern. When cooking with your salt slab, ensure that it is
completely dry prior to applying any heat, as lingering moisture inside the slab may expand and
cause damage to the slab. Typically the dry time should be at least 24 hours since the slab's last
contact with any moisture.
To heat in the oven:
Place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the
oven has reached 250 degrees, remove the salt slab and let cool for about 30 minutes. Then
return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit. The heat will
distribute slowly and evenly throughout.
To heat using a gas burner:
Place your dry Himalayan salt slab over a low gas flame for 15 minutes. If you desire a higher
temperature, heat for an additional 15 minutes on a medium-high gas flame.
To heat on an electric stove:
Use a metal spacer or wok ring to prevent the salt slab from making direct contact with the heating
element. Follow instructions for gas heating.
Once you've thoroughly heated your Himalayan salt slab, you're ready to sear your meat, fish
and/or vegetables. Place the thoroughly heated salt plate on a heatproof surface. Lightly toss your
meat, fish or vegetables in oil, spices and herbs. You may also wish to lightly drizzle the salt
cooking surface with olive oil, adjusting to your desired level of saltiness (less oil will cause more
salting of your food and vice versa). Place directly onto the heated salt slab, then cook to desired
doneness, stirring and moving around the salt plate as you would any other grilling surface. Your
salt block will retain the heated temperature for 20 to 30 minutes. Avoid making direct contact with
the salt block for some time after cooking the meal, as it will take several hours to cool completely.
Cleaning your Himalayan Pink Salt Block:
To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any
remaining food bits. Avoid running your natural salt block under water or submerging in water, as
any remaining moisture in the salt slab can cause breakage upon heating. Be sure to let your salt
slab dry for at least 24 hours after exposure to any moisture. There is no need to use soap or
detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may
wish to freshen your salt block with a bit of lemon juice from time to time.
Note that the appearance of your Himalayan salt slab will change over time. The more varieties of
foods you cook and serve on your salt plate, the more likely the surface will acquire various,
interesting new colors and shades. This merely adds to the irregular beauty of the Himalayan salt
slab. Your salt block may also develop small fissures and cracks over time; this is typical with
regular use. And when it finally is time to replace your Himalayan salt block, you can break up what
remains and shave it down to crystals to sprinkle over your food or into your bath.
What types of foods can you cook and serve on a Himalayan Pink Salt Board?
For serving chilled:
For curing:
For searing:
of Pakistan. There, they have remained protected from pollution and impurities for centuries,
making this what many consider the purest, cleanest salt in the world. The salt is mined as large,
meteor-like boulders and later sliced into, slabs, blocks, bricks and plates as well as sculpted into
bowls. Because the Himalayan salt board is a natural product, the threshold for high temperatures
and pressure may vary, as will the physical characteristics and inclusions which give your salt slab
a one-of-a-kind appearance.
How to cure foods using your Himalayan Pink Salt Board:
Himalayan salt slabs and bricks can be used to cure thinly sliced meats, fish and seafood. Simply
chill your natural salt slab for several hours, then place thin strips of ahi tuna or beef carpaccio
directly onto the salt slab and observe as the curing process slowly takes place. The irregular
shades of pink and varying textures of this 100% pure wonder of nature make for intriguing
conversation and an attractive, natural serving platter for all your favorite foods.
How to sear meat, fish and vegetables with the Himalayan Salt Board:
Imagine cooking your food on a 250 million year old slab of pure, crystallized mineral salt. What
better way to bring the clean taste and nutritional benefits of pure mineral salt to your table?
Himalayan Pink salt slabs can be heated to as high as 450 degrees Fahrenheit and used to lightly
sear all sorts of delicious foods. When the cooking is through, your mineral salt slab will slowly
return to room temperature for future use as a cold serving plate.
Your Himalayan salt slab can be slow-heated, either in the oven or over a gas flame or electric
burner, for searing or lightly grilling meat, fish or vegetables. Note that when subjected to high
temperatures, the salt slab will turn white in some spots. This is normal. As it cools, your
Himalayan salt slab will regain more of its original coloring. Because of the potential for this slight
alteration in appearance from heat, you may wish to preserve one slab for display and/or serving,
and one slab for cooking if this is a concern. When cooking with your salt slab, ensure that it is
completely dry prior to applying any heat, as lingering moisture inside the slab may expand and
cause damage to the slab. Typically the dry time should be at least 24 hours since the slab's last
contact with any moisture.
To heat in the oven:
Place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the
oven has reached 250 degrees, remove the salt slab and let cool for about 30 minutes. Then
return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit. The heat will
distribute slowly and evenly throughout.
To heat using a gas burner:
Place your dry Himalayan salt slab over a low gas flame for 15 minutes. If you desire a higher
temperature, heat for an additional 15 minutes on a medium-high gas flame.
To heat on an electric stove:
Use a metal spacer or wok ring to prevent the salt slab from making direct contact with the heating
element. Follow instructions for gas heating.
Once you've thoroughly heated your Himalayan salt slab, you're ready to sear your meat, fish
and/or vegetables. Place the thoroughly heated salt plate on a heatproof surface. Lightly toss your
meat, fish or vegetables in oil, spices and herbs. You may also wish to lightly drizzle the salt
cooking surface with olive oil, adjusting to your desired level of saltiness (less oil will cause more
salting of your food and vice versa). Place directly onto the heated salt slab, then cook to desired
doneness, stirring and moving around the salt plate as you would any other grilling surface. Your
salt block will retain the heated temperature for 20 to 30 minutes. Avoid making direct contact with
the salt block for some time after cooking the meal, as it will take several hours to cool completely.
Cleaning your Himalayan Pink Salt Block:
To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any
remaining food bits. Avoid running your natural salt block under water or submerging in water, as
any remaining moisture in the salt slab can cause breakage upon heating. Be sure to let your salt
slab dry for at least 24 hours after exposure to any moisture. There is no need to use soap or
detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may
wish to freshen your salt block with a bit of lemon juice from time to time.
Note that the appearance of your Himalayan salt slab will change over time. The more varieties of
foods you cook and serve on your salt plate, the more likely the surface will acquire various,
interesting new colors and shades. This merely adds to the irregular beauty of the Himalayan salt
slab. Your salt block may also develop small fissures and cracks over time; this is typical with
regular use. And when it finally is time to replace your Himalayan salt block, you can break up what
remains and shave it down to crystals to sprinkle over your food or into your bath.
What types of foods can you cook and serve on a Himalayan Pink Salt Board?
For serving chilled:
- Sushi
- Salads
- Cold appetizers
- Fruits and vegetables
- Cheese
- Cold dips
- Cured meats
- Shellfish
- Hard-boiled eggs
- Ice cream
- Chilled desserts
For curing:
- Thinly sliced tuna, salmon or other fish
- Shrimp, prawns, scallops or other shellfish
- Carpaccio
For searing:
- Thinly sliced beef or veal
- Chicken, duck or other poultry
- Scallops, shrimp, prawns or other shellfish
- Fish filets
- Vegetables (broccoli, zucchini, asparagus, carrots)
- Eggs
- Apples, pears, bananas and other fruit
Himalayan Pink Salt Board
|
“Salt is born of the purest parents:
the sun and the sea.”
the sun and the sea.”
“Salt is born of the purest parents:
the sun and the sea.”
the sun and the sea.”
– Pythagoras
– Pythagoras
This solid Himalayan salt board can be used for grilling or straight out of
the oven to sear fish or thin-cut meat. The heated rock salt will sear, cook
and delicately season your items at the same time. The mineral content
of the salt will be transferred into your food. Also can be used as a unique
presentation platter and as a cutting board.
Size: 8"x12"x2"
Weight: approx. 25 lbs
Price: $29.99
the oven to sear fish or thin-cut meat. The heated rock salt will sear, cook
and delicately season your items at the same time. The mineral content
of the salt will be transferred into your food. Also can be used as a unique
presentation platter and as a cutting board.
Size: 8"x12"x2"
Weight: approx. 25 lbs
Price: $29.99
| Click image to enlarge |
| Item#: SCB001 |
A very unique cooking board to season your food while it's being prepared.
Weather you use it in the oven or on the grill, it will exquisitely bring out the favors of your dishes.
Used by gourmet chefs around the world.
Weather you use it in the oven or on the grill, it will exquisitely bring out the favors of your dishes.
Used by gourmet chefs around the world.
"When you come to
the end of your hope,
tie a knot and hang
on."-Franklin D.
Roosevelt
"Shoot for the moon.
Even if you miss,
you'll land among the
stars."
-Les Brown
"In each of us there
is a little of all of us."
- Georg Christoph
Lichtenberg
"If you want the
rainbow, you gotta
put up with the rain."
-Dolly Parton
the end of your hope,
tie a knot and hang
on."-Franklin D.
Roosevelt
"Shoot for the moon.
Even if you miss,
you'll land among the
stars."
-Les Brown
"In each of us there
is a little of all of us."
- Georg Christoph
Lichtenberg
"If you want the
rainbow, you gotta
put up with the rain."
-Dolly Parton
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