[Sca-cooks] Salt Plates

[Johnna Holloway]

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