Himalayan Salt Block

FlyingTivo · December 2014

Got a great gift from one of my patients.

What to do???

Hot or Cold???

Scallops come to mind!

Felipe

theyolksonyou · December 2014

Scallops are great, but you have to give it plenty of time to get hot and don't put a bunch in at a time as it sucks the heat out and you get a lot of salt.

http://eggheadforum.com/discussion/1174094/first-cook-on-himalayan-pink-salt-block-scallops-and-zucchini#latest

CMCordial · December 2014

Salt blocks give great flavor and allow for that high temp sear, when you don't want the fire directly on the protein or veg. Check out one of my cooks with the block. http://eggheadforum.com/discussion/1171554/seared-rib-eyes-on-himalayan-salt-block#latest Just make sure you warm it up slow.

Hungry Joe · December 2014

I like mine, but I always seem to forget to use it. I found out with some help from here that getting the salt block up to 500 degrees works best for mahi mahi and ribeyes, which is all I have cooked so far on it.

Scallops are something I want to try.

Richard Fl · December 2014

Great with steaks, tuna, scallops, pork chops and anything you want to try. Leaves no grill marks.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1348021&catid=1

Chubbs · December 2014

Make sure you get it hot enough so sear quickly and doesn't add too much salt. Don't run cold water over the hot block or as you know it will crack. I use an extra potato scrubber to lightly clean the block after use and the flip it over for next use. Pretty cool "toy"

JRWhitee · December 2014

I love mine all the above is great advice, remember to get hot slowly. You can put it in your oven at 300 while you are starting the Egg to give it a head start then transfer it to the egg, when you think its ready sprinkle some water on it and if it sizzles away quickly it is ready.

Himalayan Salt Block

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