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Thread: Himalayan Salt Block cooking

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    Major Champion T2GRN18's Avatar
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    Himalayan Salt Block cooking

    Anyone tried this method of cooking? I'm thinking about giving it a go. Suggestions? Recipes?



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    I've read that it can be time consuming, the heating of the salt block is done very slowly. Raising the temperature 200* should take approximately 15 minutes. However once at it temperature it maintains the heat for a very long time.

    It can be used cold as well for things like sushi and other things served cold. It was said that when used cold it slowly starts to cure things like fish. Which makes sense based on the salt curing we've seen throughout time.
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    Only seen it on cooking shows but I do think it looks great! Forget where but someone did marinated beef tenderloin on skewers. Wow! that looked tasty.

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    I did a Salt Block Cooking class in February with my wife and some other couples where we did cold and hot preparations. It was certainly a longer endeavor, but it was very fun and the food was delicious. I'll try and see if I have the recipes handy and post them later.



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    I e done it a few times and decided while the food is good is was more hassle than it's worth. I'm more of a kill it and grill type of guy.

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    Sounds cool. Never heard of it.
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    we've done it a few times. haven't done it in awhile, so for us it wasn't good enough to make a regular staple.
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    For everyday meals no way. But for meals where Lee and I can hang out and make the entire meal process an event. Seems like a cool thing to try. Half the fun of eating is making the meal.
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    Interesting. How long does the salt block last for?


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    Quote Originally Posted by War Eagle View Post
    Interesting. How long does the salt block last for?
    Good question dude. I really gave no idea. The one we just bought today is like 1 1/2" thick. We're make tilapia on it tonight. With asparagus cooked on this thing.
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    Quote Originally Posted by T2GRN18 View Post
    Good question dude. I really gave no idea. The one we just bought today is like 1 1/2" thick. We're make tilapia on it tonight. With asparagus cooked on this thing.
    That sounds fantastic!

    Where do you store it?


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    We're planning on putting it with our pizza stones. I haven't see anything that says it must be stored a certain way.
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    Dinner was pretty darn good. I was a little worried about than over powering salt taste but it was actually very subtle. Took a while to get the salt block up to temperature which I expected. Put the asparagus on first then did the fish. With fish cooking so quickly normally. It seemed to be even faster on the hot salt plate. First attempt was a success. I'll be point to branch out for sure.
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