Himalayan salt block

LostinMiami · February 2011

Hello greeneggers, I saw Rosses post of his salt block and went out and bought one. However the food comes out very salty, has anyone out there had any experience with this product? I understand it is supposed to be salty, but it is a bit overpowering.

Richard Fl · February 2011

Not sure what you cooked or how you used it . I have done 6-8 cooks using high heat 500+ and done steaks, chops, both lamb and pork, fish and have yet to really notice a heavy salt taste.
Here are a few forum posts on the subject.

http://www.eggheadforum.com/index.php?searchword=himalayan&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

Monty Burns · February 2011

Tried using a salt block a few weeks ago. Ahi tuna and scallops at 500+ degrees. Turned out great and wasn't too salty.

It's the only time I tried it. Heated the block for about an hour and then just seared the tuna/scallops for a few minutes a side.

3Pedals6Speeds · February 2011

I'm betting the type of salt used (softer vs harder, variety) has a lot to do with how much saltiness the meat absorbs. I don't know about Himalayan salt's properties.

fishlessman · February 2011

dont have one, but what temps are you cooking at, the hotter it is the less salt will absorb into into the food

Morro Bay Rich · February 2011

If there is a layer of oil/fat between what you are cooking and the block, salt can not pass thru it into what you are cooking. If there is a layer of water/steam between what you are cooking and the block, salt will pass thru it into what you are cooking. So to minimize the layer of water/steam one has to cook at elevated temperatures when using these salt blocks.

stike · February 2011

And meat, as when using cast iron, should be dry

Not sure why someone would use a salt block with oil if they didn't want salt flavor :huh:

Morro Bay Rich · February 2011

When I referred to oil, I was referring to the fat coming from the salmon, beef, pork, etc.

LostinMiami · February 2011

Thanks to all who responded, I think my problem was not getting the block hot enough, Stike I do not mind salt taste, but one thing is a little salt taste and the other is to have the salt overpower the food.

Jagger · January 2012

I received a himalayan salt block for Christmas and haven't used it yet. Prior to reading it could be heated on the BGE I wasn't sure how I was going to use it as I've read from many folks that had their salt block explode when heated in the oven. Does anyone have experience heating it another way?

Botch · January 2012

Mine seems to be getting smaller. It is dishwasher safe, right?

)

Himalayan salt block

Comments

Categories