Add to con list: not dishwasher safe. ;^)
Add to pro list - itâs a block of salt. Crush it and do all the things youâd normally do with salt.
Potatoes baked on a bed of rock salt. The non-Himalayan kind is fine, as long as itâs NaCl.
Borys VS. Japhroig Iron Chef Salt Block Challenge
More expensive than and much more effort to do so.
Theyâd be fun as a serving platter, I guess.
@japhroaig - have you cooked on a salt-block, or deep in the depths of a salt-mine?
@TobinL - what do you think of this?
@AcerPlatanoides - enough, already! Come back!
This is also a great gift to give middle schoolers who love to torture snails and slugs
I have not, and those results donât really surprise me. This might be a way to âsalvageâ the block, albeit in a more rustic form.
-
Smash the block into pea gravel sized pieces
-
add 50% more by weight the coarsest rock salt you can fine. You should now have a bunch of âsalt gravelâ
-
Place the item you want to cook in a strong dish, appropriate for cooking and serving. Le crueset would be perfect.
-
Arrange any arromatics, spritz with oil, shove a tall thermometer in there
-
Cover that fucker with salt, but only the coarsest grains. spray the top with water, you want it to slightly dissolve then for a hard crust.
Cook till done, then âcrackâ open the salt sheâll tableside. After dinner, crush the salt again, infinitely reusable.
P.s. this works best with things that have skins, like fish with skin, potatoes, skin on chicken, onions, fat capped prime rib, etc. And the presentation is dramatic.
BTW anyone that sears something on a platter like that and doesnât think it wonât immediately get discolored⌠Malliard reaction anyone?
It is pink from the rhodopsin in it that was produced by bacteria. Amazingly the chemical is likely related to the rhodopsin in our eyes that detect low level light (in our ârodsâ).
To me the most magical thing about pink salt is the evolutionary tale it tells going from a simple, billions of years old microbe to an integral part of one most complex biological structures in our bodies, the eye.
I certainly appreciate the followup. This is exactly how I thought it would goâŚ
So many Cool Gadget / Plug articles donât follow up like this.
Thank you!
[quote=âScrub, post:2, topic:62978, full:trueâ]
Add to con list: not dishwasher safe[/quote]
Not a problem the second time though!
Hey guys look at this cool too oooooh shit.
Donât cook with itâŚit turns white when heated.
Like Michael, wished I didnât cook with mine. I heated mine up in the oven veryâŚveryâŚslowly.
I think theyâre best used chilled to serve fruit slices, sushi, sashshimi., cheeses and charcuterie.
(They would be lovely sitting on those little âstick upâ led closet lights).
Also, I cringed seeing it sitting on a nicely polished wood tableâ salt will draw moisture out of the air, in short; they sweat saltwater.
CON: May attract moose to your dining room.
hey, maybe to you thatâs a conâŚ
Update.
I had used mine to cook with and it mostly turned white.
I just pulled mine out to have a look at it. Itâs been stored in a very humid kitchen for about 3 years.
Itâs been soaking up moisture and has little bumps and patches of crystals on the surfaceâŚbut itâs slowly turning translucent pink again. Maybe moisture is returning to the âdried outâ bits making them translucent again.
I think Iâll give it a scrub and a wash and use it only for cheese and charcuteire, sushi, and fruit from now on.
