[Sca-cooks] Salt Plates

Mariann Eaves drmrsgal at yahoo.com
Wed Aug 19 11:02:28 PDT 2009

On 8/19/09, Susan Fox <selene at earthlink.net> wrote:

> Phil Troy / G. Tacitus Adamantius wrote:
>> On Aug 19, 2009, at 1:27 PM, Johnna Holloway 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.
>> Are they dishwasher safe?
>> Yeah, I know, I'm a funny guy...
>> Adamantius (yeah, but are they food grade???)
>> I've seen pictures of restaurant use of these plates, or slabs, but don't
> ask me how they clean them to health department standards.  Yes I know the
> salt is supposed to kill all the germs, etc. but health departments may not
> be so flexible about surfaces upon which food is served, etc.
> Selene
> _______________________________________________

 I'm sure that after cleaning them, if you once again heat them up to a
certain degree... all bacteria will be killed. And of course salt has been
used for a food preservative for ages for good reason.


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