Our Guarantee: We are committed to sourcing the highest quality salt blocks available anywhere. We build close relationships with local producers to ensure each block is stunningly beautiful with unique color and uniform crystalline structure, and of the highest quality. Always.
Getting Started: New to salt block cooking Browse our Guide to Himalayan Salt Blocks, check out our best-selling cookbook Salt Block Cooking, or learn how to cook steak on a salt block. Grab a block, fire up your grill, and enjoy the ride!
This starter set includes a beautiful and versatile 8x8x1.5-inch salt block and a copy of Mark Bitterman's ultimate guide to cooking on salt,Salt Block Cooking. Guided only by a hunger for flavor and an obsession with the awesome power of salt, James Beard Award winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks.
Our most versatile and popular size, the 8x8x1.5-inch block can be easily heated on a single burner and is large enough to cook for a small dinner party. This block brings dazzle and dramatic to every meal. It seems to exude a quiet, timeless intensity that effortlessly transforms every dish into something special.
Our Himalayan salt blocks are the best available anywhere, hand-picked from the purest seams of 600 million year old salt deposits deep under the rugged Punjabi landscape. Suitable for freezing to -320F (-196C) and heating to 900F (482C); no other salt block has been tested to such extremes! We literally wrote the book on cooking with Himalayan salt bricks, salt platters, salt slabs, and even salt bowls, earning the trust of everyone from Food Network stars to hard-hitting professional chefs to home cooks of every stripe.
Selected for both natural beauty and structural integrity, our salt blocks are suitable for all uses, from salt block freezing to frying to curing to grilling. Serve fruits and cheeses, cure unreal gravlax, warm a salad of wilted greens and Roquefort cheese, sear lobster or flatiron steak or duck breast with duck fat-fried potato chips, chill tuna tartar or scallop ceviche, and for desert, try freezing some salted bitters ice cream!
The introduction to Salt Block Cooking is your salt block owner's manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques:
\"Mark Bitterman knows more about salt than anyone else on the planet. If you've ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you've never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you'll learn the half-billion-year history of the only food that starts as a rock.\" --Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS
\"Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.\" --Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel
I used to live in Portland - and was wanting to share some PDX love with family in my new home state.... my salt block & cookbook arrived safely wrapped and ready to roll for a New Years feast. Thanks Meadow!
We love the salt block and book gift set. I'm glad it came with the book because we didn't know how much you could actually do with the block! Package was nicely packed and arrived in tact. It was a nice touch to add a sample of chocolate. Thanks so much!
Thank you so much for your review of our salt block and book combo, and your kindness and flexibility working together to get the package to its ultimate destination. We are happy to hear the recipient is excited about this gift! Best wishes, Mark
Congratulations! You now hold the 500 year-old, rose quartz-hued key to entertaining effortlessly. All it takes is an 8x8 inch salt block, a burner of some kind, a little steak and a lot of confidence. Let's get started!
Step 1: First thing's first: Grab yourself our starter size 8x8x1.5 inch salt block. We grade all of our salt blocks by hand to help ensure your cooking experience is problem free. For more information, check out our complete Guide to Himalayan Salt Blocks.
Step 5: When the steak is done, remove from the block with your *metal* spatula. Once heated, you can leave the block on the burner and cook with it for several hours.
Final Thoughts: Salt blocks turn opaque after being heated, and may develop fissures or even large cracks, and they may also take on color from the proteins cooked on it. Do not freak out about these things; consider them beauty marks. Like life, salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm. Treat it nicely and you will reap the rewards of perfectly salted foods every time.
If you hang out in kitchen stores and food shops, you've probably seen salt blocks in the form of squares, rectangles, bowls and cups. Himalayan salt block cooking is a new way to cook, but the salt is as old as the hills. Mark Bitterman, author of Salt Block Cooking and co-owner of the specialty shop The Meadow in Portland, Ore., and New York City, explains how to use a salt block for cooking, curing and serving food.
Mark Bitterman: They're not from this Earth, is the way they feel. It's essentially the crystallized soul of a 600-million-year-old ocean. It is this giant, luminescent chunk of salt that is infused with magnesium, iron, zinc, manganese and all these beautiful minerals that give it this preternatural, pink, crazy color.
Frankly when I first found salt blocks, it wasn't just their otherworldly beauty that attracted me to them, it was actually something physical about them. I swear to God I would walk around with one in my hand for days. I could never put them down. I'd keep one in my pocket that was smaller.
MB: You can take advantage of a bunch of different properties that they have to offer. They're very heavy, so you could use them to compress food by putting them on top of something. For example, heat up your salt block on the grill, throw a piece of butterflied chicken down on the grill and then sandwich it underneath that piping hot salt block. It will press it, firm it and sear it with salt at the same time. You can also use it for its heat by heating it up and putting some scallops or flank steak on there. You can use it for its ability to cure food. Press two salt blocks around a piece of salmon and you get gravlax.
MB: That's the trick. Whenever I hear that someone has food that came out too salty, it's inevitably the result of maybe not using quite the right technique. If you're heating with a salt block, when you get it hot enough, you're really hitting it with that hard, fast sear -- that quick, intense amount of energy that just pumps on the food. You get that glaze on it -- it's a salty glaze just on the surface -- and the food is seasoned to perfection.
If you're using it for serving something, say some mozzarella and green apple or a watermelon and feta and mint salad, you feather the food out or fan it out on the salt block so that not all the food is in contact with the salt. Even if it's on the salt for a little while, only a small edge of that food gets the salt on it.
MB: The main thing is to buy a salt block that's appropriate for the intended use. If you're going to be using it for serving, curing or for chilling, you can buy a grade of salt block that has more irregularities and fractures with crystalline imperfection. It'll be very, very beautiful, but not as structurally rigid as a salt block that you might need for cooking.
For cooking, you want a salt block that has amazing crystalline uniformity. We actually have a grade called a cookware-grade salt, which is specifically designed for that. That's necessary because there are a lot of stresses that go on the salt block when you're heating it up on the stovetop.
MB: I'd definitely recommend going with a salt block that is at least 2 inches thick for any high-temperature cooking application, because it gives you a lot of structural support. Thinner ones tend to have fissures and then they can crack and break on you.
MB: I put a giant 9-inch-by-9-inch-by-2-inch, 12-pound salt block in my dishwasher as an experiment. I closed the door, ran it, opened the door -- there was no salt block. Don't do that.
Natural Saltair Crystal salt blocks for a more intense flavour, perfect aging and an optimal support of humidity regulation in your DRY AGER. 4 x Salt-Block in a Set. The durability of a salt block is extended when in operation with the DRY AGER Dry Aging Fridge. Life expectancy over 2 years.
As cutting boards, they are great for fresh vegetables, meats, fish, scallops, fruits, cheeses, you name it. Each will take on a great new level of flavor. Himalayan salt brings out the very best in everything it touches.
Always put a salt plate in a cool oven, or grill allowing it to heat gradually with the cooking source. Putting a room temperature plate in a hot oven will result in damage and shorten their life span. 59ce067264