Author Topic: Himalayan Salt Block  (Read 2912 times)

Offline Joe Sr.

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Himalayan Salt Block
« on: September 21, 2017, 08:53:05 PM »
Anyone used one of these?  I got one for my birthday.

Any thoughts on what it's best for?
It's all in the reflexes. - Jack Burton

Offline dmtaylor

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Re: Himalayan Salt Block
« Reply #1 on: September 21, 2017, 10:33:08 PM »
It might make a nice lawn ornament, and/or supplement for local wildlife.  ;D
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline Joe Sr.

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Re: Himalayan Salt Block
« Reply #2 on: September 21, 2017, 10:36:55 PM »
I got it from my mother in law.  Gotta cook something on it before I put it out for the rats and squirrels (local wildlife).
It's all in the reflexes. - Jack Burton

Offline dmtaylor

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Re: Himalayan Salt Block
« Reply #3 on: September 22, 2017, 12:07:44 AM »
I bet a ribeye or NY strip tastes good grilled on there.  Or your favorite fish or shrimp.
Dave

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Offline HydraulicSammich

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Re: Himalayan Salt Block
« Reply #4 on: September 22, 2017, 01:16:34 PM »
I received one a Christmas or two ago and finally got around to trying it out this summer.  Check this site out and you will enjoy it.  https://nothinglikebbq.com/new-york-strip-shrimp-grilled-salt-block/
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Offline reverseapachemaster

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Re: Himalayan Salt Block
« Reply #5 on: September 22, 2017, 03:24:43 PM »
It seems like such a fussy and short-lived cooking tool. I guess there is a cool factor to showing it off to people but not at the expense of having to baby it for an hour getting it up to temperature. I don't completely understand the benefit of cooking on salt instead of just salting food with pink salt before or during cooking.

It would look nice on a table as a serving tray but you wouldn't want to use anything with oil, acid or already salty. So I guess rice or unseasoned vegetables?
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Offline erockrph

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Re: Himalayan Salt Block
« Reply #6 on: September 22, 2017, 06:48:31 PM »
I got one years ago, but have yet to season it. I'm thinking eggs and bacon would be good.

Someone else here (Pete B, maybe) mentioned using two of them to press watermelon slices into something like fruit leather, which sounds amazing. I might try something like that with a foil-wrapped brick on top some time.
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Offline Joe Sr.

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Re: Himalayan Salt Block
« Reply #7 on: September 23, 2017, 12:33:01 AM »
Fruit leather does not sound appealing.

I'm thinking rib eyes.  And (forgive me) red wine.
It's all in the reflexes. - Jack Burton

Offline pete b

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Re: Himalayan Salt Block
« Reply #8 on: September 23, 2017, 12:20:40 PM »
We have a couple and I find they are better cold as a serving platter. Their great for serving cucumbers and other veggies from the garden on a hot day. I successfully seared scallops on one but frankly it was a PIA. We have, as Eric mentioned, pressed watermelon and it tasted and looked surprisingly like prosciutto. Fruit leather doesn't do it justice, it wasn't gummy like that.
I have also made really good gravlax in half the time with two blocks.
We keep ours in the freezer.
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Offline reverseapachemaster

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Re: Himalayan Salt Block
« Reply #9 on: September 23, 2017, 04:05:20 PM »
We have a couple and I find they are better cold as a serving platter. Their great for serving cucumbers and other veggies from the garden on a hot day.

Aside from an impressive look, is it any different than serving on a cold plate with some pink salt sprinkled over the vegetables?
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Offline pete b

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Re: Himalayan Salt Block
« Reply #10 on: September 23, 2017, 10:08:03 PM »
We have a couple and I find they are better cold as a serving platter. Their great for serving cucumbers and other veggies from the garden on a hot day.

Aside from an impressive look, is it any different than serving on a cold plate with some pink salt sprinkled over the vegetables?
The only difference IMO is that the mass of the block that had been in the freezer chills the veggies and keeps them cold for awhile.
Don't let the bastards cheer you up.

Offline santoch

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Re: Himalayan Salt Block
« Reply #11 on: September 24, 2017, 09:30:07 PM »
My wife picked one up about 3 weeks ago.  We used it 3 times on steaks, chicken, and veggies/mushrooms.  Everything came out WAY too salty (and believe me, I LOVE salty food, especially a good steak).

Maybe it was just the particular block we had, I don't know.  But we give it a shot and didn't stay with it.

YMMV.

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Offline dmtaylor

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Re: Himalayan Salt Block
« Reply #12 on: September 25, 2017, 02:46:54 AM »
Everything came out WAY too salty (and believe me, I LOVE salty food, especially a good steak).

So you're saying it would be perfect to use in a gose then.  ;)
Dave

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Offline majorvices

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Re: Himalayan Salt Block
« Reply #13 on: September 30, 2017, 04:54:53 PM »
I have used them a lot!  I have cooked steak and potatoes on the gas stove (these things can handle a lot of heat) and I have cooked pizza on them on the grill. Also got the idea from this forum to make ceviche on them (pressed between two.) They make great platters for cold dishes like ceviche.

Offline Joe Sr.

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Re: Himalayan Salt Block
« Reply #14 on: September 30, 2017, 06:00:25 PM »
Used it last night as a cold platter for shrimp. Will plan to do some steaks on it. How long did it take to heat up?
It's all in the reflexes. - Jack Burton