Heated in the oven or on the grill, use Sundhed’s Himalayan Salt Slab to sear or cook with just the right amount of mineral-rich salty flavour. These dense salt slabs conduct heat beautifully, cooking with near perfect heat distribution. When cooking on your salt, ensure that it is completely dry prior to applying any heat. Typically dry time is at least 24 hours. The salt is commonly heated to between 300 F to 400 F. Caution: Salt slab will become very hot as it retains heat applied to it.
For gas ranges or grill: Heat on a low flame, graudually increasing to medium low until desired temperature is reached, generally around 30 to 45 minutes.
For electric ranges: Set the salt slab on a heat-safe metal platform so that the salt is at least ½ inch above direct heat. Direct contact could be damaging to both your equipment and/or your salt slab. Begin on low heat and gradually increase to medium low for approximately 40 to 55 minutes, or until salt reaches desired temperature.
Moisture in the food will pick up salt faster, while fat will repel the salt. If your food is too salty, apply a thin layer of oil to the block. Heat slowly to reduce cracks and crevices Please remember that salt is a natural substance and can break or change colour depending on the foods you use with them.
To clean your block moisten a sponge or scouring pad and wipe clean – DO NOT USE SOAP! The slab has natural antimicrobial properties with no need for detergents. Keep the slab as dry a possible – the less water the better. Dry with a clean cloth and set on drying rack.
Sundhed’s salt slab sizes…
Himalayan salt products are completely natural, each piece is unique. These naturally occurring variations which are intrinsic to the product, can cause diff erences in the thermal and pressure thresholds of each piece. Sundhed is not responsible for damages, injury, or loss due to any use of Himalayan salt products.
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