HIMALAYAN ROCK SALT BLOCKS FOR COOKING,Pakistan TST price supplier

SUGGESTED USES:

·         Use as a serving platter for moist foods such as sushi, fruit, Vegetables and cheese.

·         Heat in hot oven (500° or broiling) for 30 minutes and then sear quick-cooking foods, such as seafood or thinly sliced vegetables.

·         Freeze the brick for 2 hours, and then top with scoops of Ice cream or sorbet.

·         Place on outdoor grill for a twist on regular grillingperfect for both sweet and savory dishes. Try grilled peaches or bananas, or seasoned Portobello mushrooms.

Heating Salt Blocks:

a). For a Gas Range : Put the salt block on the stove top. Set heat to low, give the block at least 15 minutes to heat up. You may notice moisture accumulating at the edges. As the salt block heats, this will evaporate off. The slower you do this, the better it is. Allow more time for larger plates, especially 9x9x2inches (22.5x22.5x5 cm) and larger. Increase the heat slowly (low-medium) for 15 minutes, and then (medium-high) for 15 minutes. If extremely hot sauté temperatures are desired, increase flame to full high for another 5 to 10 minutes.

How do you know when your block is ready to use? If you have a laser thermometer, the block should be at least 500 degrees F. If you don’t, simply sprinkle a few drops of water on the block. If they sizzle away instantly, the block should be hot enough.

b). For an Electric Range : If heating on the stovetop, select a circular ring of metal, such as a tart pan with a pop out bottom, pastry ring, or wok ring, and place it on the burner. Place the salt block on top of the ring. Place a circular ring of metal such as a tart pan with a pop-out bottom to create a small air gap between the heating element and the block. Once set up, heat similarly to a gas range.

c). For an Oven : We do NOT RECOMMEND using an oven to heat your salt block, as damage to your salt block and/or your oven may result. If you would like to bake on your salt plate, heat it as described above to at least three hundred degrees, and then move it into a hot oven.

3). Cooking on Your Block - Every type of food will react uniquely to your salt block. The effect of the salt on the food will depend on a variety of factors - moister, fat content, thickness, and the temperature of the block. Moister in the food will pick up salt faster, while fat will repel the salt. If your food is too salty, apply a thin layer of oil to the block.

CARE AND CLEANING:

·         After each use, simply wash with warm water and a soft brush. Pat dry with paper towel before placing on a drying rack. This removes a thin layer of salt from the brick.

·         No detergent is necessary as the salt has inherent antimicrobial propertiesmaking your brick safe to use for years!