[Sca-cooks] Salt Plates

Susan Lin susanrlin at gmail.com
Wed Aug 19 10:31:30 PDT 2009

We bought one last week.  My husband saw them at the beginning of the summer
but when we went they were all out.  They also had an 8"x8" one (maybe it
was just one that had broken and been filed down?)

He's into interesting food preparation techniques - his current one is
cooking sous vide.  Can't tell you how yummy the things he's made have been.

He plans to use the salt plate for grilling meat and curing fish to start.
The ice cream thing sounds interesting - may have to try it.


On Wed, Aug 19, 2009 at 11:27 AM, Johnna Holloway <johnnae at mac.com> wrote:

> Here's something being introduced for grilling in the USA.
> Himalayan Salt Plate
> Freshly cut from ancient mineral deposits, hand-cut blocks of translucent
> pink salts can be used for cooking meats, fish and more. They conduct heat
> beautifully, lending foods a wonderful depth of flavor.
> Use them on the grill, in the oven, or chill them for a beautiful way to
> serve sushi, appetizers and more. Himalayan salt blocks are naturally
> anti-microbial and easy to clean without detergent. Just scrub the surface
> with a brush, pat dry, then air dry to use again and again. Product of
> Pakistan. 8" x 12" x 1½"; 11 lbs.
> Because Himalayan salt blocks are a natural product, each individual block
> will reveal its own unique color and characteristic patterns with exposure
> to heat over time.
> http://www.surlatable.com/product/628040.do
> They also turn up here with more intensive instructions:
> http://www.saltworks.us/shop/product.asp?idProduct=658&gclid=CK3C54-esJwCFSDxDAodTTyLkw
> http://www.atthemeadow.com/shop/index.php?main_page=index&cPath=1_27
> instructions
> http://www.atthemeadow.com/shop/index.php?main_page=page&id=11
> also
> http://www.saltnews.com/cooking-with-himalayan-salt-plates-blocks-bricks-platters
> " Freeze a *Himalayan salt block <
> http://www.atthemeadow.com/salt/himalayan-pink-salt-blocks.html>* or plate
> for two hours. Remove, and plate up scoops of ice cream or sorbet. More fun
> yet, warm lightly whipped sweet heavy cream, egg, honey, and aged bitters,
> and refrigerate. Remove the salt slab from freezer, pour mixture on it,
> slowly lifting with spatula, for a salt-tinged ice custard you will not soon
> forget."
> Johnnae
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list