HIMALAYAN PINK CRYSTAL SALT PLATE

 




Himalayan Pink Crystal Salt is a pure, hand-mined, salt that is derived from accent sea salt deposits. 

It is the purest form of salt available on the market today, with over 85 minerals retained in its composure in addition to an abundance in iron levels. 

The Himalayan Pink Salt is used by holistic chefs, healers, and therapists for its nutritional and therapeutic properties. 

Externally used, the Pink Himalayan salt stimulates circulation, activates deep relaxation, lower blood pressure, sooth muscular tensions, and actually detoxify impurities from the body. 




Top 10 Reasons to Use Himalayan Salt Plates:


1. Adds Healthy Minerals To Food

Cooking on a pink salt block naturally imparts the incredible health benefits of Himalayan pink salt into your food. Such health benefits include balancing your body’s pH, stabilizing hydration levels, improving digestion and reducing acid reflux. Of course, the amount of salt that is absorbed depends on a number of factors – moisture level, thickness and oil content of the food being prepared, as well as the temperature of the block being a few of the major determinants.

2. More Complex Taste Than Table Salt

In addition to NaCl (plain old table salt) Himalayan pink salt contains over 80 trace minerals and other elements. Not only does this make HPS better for your health, it also has a much more complex flavor. Meals prepared on a Himalayan salt block will take on some of that complexity, turning familiar foods into a new and interesting experience.

3. A Hint of Salt, Not A Lot

Himalayan pink salt crystals have very low porosity and minimal moisture retention. Because of these two traits, HPS won’t immediately upon contact transform food into an unbearable salty mess. Instead, your pink salt block will impart just a hint of its very interesting salt flavor into your food.

4. Naturally Anti-Microbial Surface

Unlike other food-preparation and cooking surfaces, you’ll never have to worry about germs on a Himalayan pink salt block. This is also due to the low porosity and moisture retention of the salt which creates a naturally anti-microbial environment. (See the Use & Care section below for some quick cleaning tips.)

5. Extreme Temperature Resistance

In order to prevent cracking of the surface, salt blocks must be heated slowly (no more than 200 ºF per 15 minutes.) That said, Himalayan pink salt also has extreme temperature resistance with a melting point of just over 800 C (a little under 1500 ºF) making it excellent for high-heat cooking! Just be sure to have a good solid salt block holder for safe carrying of your super-hot HPS block.

6. Superior Heat Distribution

Due to the crystalline structure of Himalayan pink salt, heat spreads evenly through the entire block instead of radiating out from the middle and cooling toward the edges. Food prepared on the block will cook at the same pace whether it be in exact center, in a corner or anywhere in between.

7. Holds Temperature Longer

Also because of its crystalline structure, Himalayan pink salt blocks hold their temperature – whether it be hot or cold – longer than other cooking and serving surfaces. This means you won’t have to worry about food prepared on your salt block getting cold or too warm while you finish up any accompanying dishes.

8. Use Heated or Chilled

While most of us probably got our salt blocks with the idea to cook food on them, some of the most interesting dishes you will prepare (and serve!) on your block are those best served cold.

If you’re anything like me and you love sashimi, the pink salt block will be your new best friend. Imagine serving sake, hamachi and maguro arranged artfully on a chilled pink salt block. Your friends will be talking about it for months!

9. Food Cures Through Contact

Raw foods like sashimi will actually begin to cure the longer they rest on the salt block. This is fascinating to watch for both children and adults!

10. Blocks Double As Serving Platters

These blocks are so beautiful and intriguing that it is almost impossible to not use them as serving platters. Mark Bitterman – American food writer and owner of The Meadow – captured this idea perfectly when he said, “There is a tactility and an immediacy to having this giant white hot block of 600-million-year-old salt on a table that turns us all into apes. It’s just this gorgeous, luminous thing.” 

 
 

Benefits of consuming Natural Himalayan salt

 

Himalayan Pink Crystal Salt VS Table Salt


Cooking Instructions

 

For a Gas Range: Put the your salt block on the stove top. Set heat to low, give the block at least 15 minutes to heat up. You may notice moisture accumulating at the edges. As the salt block heats, this will evaporate off. The slower you do this, the better. Increase the heat slowly – low-medium for 15 minutes, and then medium-high for 15 minutes. If extremely hot sauté temperatures are desired, increase flame to full high for another 5 to 10 minutes. 

How do you know when your block is ready to use? If they sizzle away instantly, the block should be hot enough.

For an Electric Range: If heating on the stovetop, select a circular ring of metal, such as a tart pan with a pop out bottom, pastry ring, or wok ring, and place it on the burner. Place the salt block on top of the ring. Place a circular ring of metal such as a tart pan with a pop-out bottom to create a small air gap between the heating element and the block. Once set up, heat similarly to a gas range.

For a Grill: Place your salt block on the grate. If using a charcoal grill, keep the coals to one side and place the block on the other side, to expose it to less direct heat. If using a gas grill, start the heat on low as you would with a gas range. Increase heat slowly until the block is ready to use, as described in the gas range instructions.

For an Oven: We do NOT RECOMMEND using an oven to heat your salt block, as damage to your salt block and/or your oven may result. If you would like to bake on your salt plate, heat it as described above to at least three hundred degrees, and then move it into a hot oven

How To Use & Care For Your Himalayan Salt Block

Remember: When you purchase a Himalayan pink salt block, use and care instructions should always be included with the slab. Always follow those provided guidelines first and foremost (before any of the following) to ensure you get the best results and longest life our of your HPS block.

Designate a ‘Top’ and ‘Bottom’

Always cook food on the same side of the block. This will prolong the life of the slab by deterring cracking and slowing the expansion of existing fissures in the salt.

Heat It Slowly

Himalayan pink salt should be heated at a rate of no more than 200 degrees of temperature increase per 15 minutes. HPS a natural product with flaws and fault lines. If you heat your block too quickly, you may instead find yourself in possession of a whole lot of very expensive pink salt for your grinder!

Safety, Safety, Safety!

Himalayan salt blocks can get very hot and stay that way for a long time. Protect your hands and your kitchen surfaces by investing in a sturdy rack upon which to carry your HPS block. You may also want to get a pair of high-heat resistant gloves. A super-heated salt block can and will burn your fingers right through most cooking mitts. Instead, I highly recommend leather welding gloves. While this may sound odd, they work extremely well not only with salt blocks, but also for safely handling heavy cast iron cookware.

Don’t Oil The Block

If you must use oil, brush it lightly on your food. Oil applied directly to the block will work its way into the cracks. At best, the oil will go rancid and you will have to throw away your salt block. At worst, it will catch fire and make a pretty spectacle in your kitchen or grill area.

Never Ever Wash It

Ok, so a little bit of washing will be necessary. However, this is the one area where you need to be most careful. Use a damp sponge, scrub the surface lightly and pat the surface dry immediately. Remember, salt and water are very good friends. Given the chance, Mr Water will sweep Ms Salt right out of your arms and away down the drain.
Also, no soap. Ever.

Cook with your own salt plate now !!!

 
 





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