Using a salt plank, often a Himalayan pink salt block, adds a unique flavor and presentation to your cooking. Here's how to use one effectively:
Preparing Your Salt Plank
- Gentle Heating is Key: Never place a cold salt plank directly onto a high-heat source like a blazing grill. This will cause it to crack. Start with low heat and gradually increase it. For charcoal grills, use indirect heat for better temperature control. [Heat the block slowly. Placing the block on a hot grill will cause it to crack. To help regulate the heat on a charcoal grill, use indirect heat to slowly heat the block.]
- Dry Before Use: Ensure your salt plank is completely dry before using it. Any moisture can cause cracking or uneven heating. [You can use salt rocks in the oven, on an electric burner, on a gas grill, charcoal grill or kettle grill. · Be sure the block is completely dry before use.]
- Gradual Heating: Heat the salt plank slowly, gradually increasing the temperature. Some sources suggest 20-minute increments at low, then medium, and finally high heat, until the desired temperature is reached. [Start your salt block at a low heat for 20 minutes, increasing to medium heat in 20-minute increments until the heat is high.]
Using Your Salt Plank for Cooking
- Hot Cooking: Once heated, you can sear meats, grill vegetables, bake pizzas, or even cook eggs directly on the salt plank. The salt infuses the food with a subtle salty flavor. [Once it's been heated through, you can use it for so many things, from searing and cooking meats to baking pizza.] [Cooking on a salt block amps up flavor and makes a great presentation. You can put the salt block right on your grill, heat it up, and then cook on the salt]
- Cold Serving: Salt planks also serve as stunning, naturally-chilled serving platters. Chill your plank in the refrigerator for several hours before using it to serve chilled seafood, meats, or cheese. [Himalayan salt blocks can be used to cure thinly sliced meats, fish and seafood. Simply chill your natural salt slab in the refrigerator for several hours, then… ]
- Flavor Infusion (Swirling): For a subtle salty touch to your dish, you can swirl your food into the salt plate as you eat it. [But for salting your dish, the idea is to swirl the food into the salt plate as you eat it]
After Cooking
- Cooling Down: Allow the salt plank to cool completely before cleaning.
- Cleaning: Simply wipe the surface clean with a damp cloth or sponge. Avoid using harsh detergents or soaking the plank.
