Cooking with Himalayan Salt Blocks has become one of many cooking gimmicks in recent years. But is it worth it and how does it work? Let’s find out what you need to know.
Himalayan salt blocks are truly beautiful, with a combination of all possible shade of pink you can imagine it looks more like a piece of art than a piece of salt. There is no denying that, and there are a number of ways you can use it. The standard thing is to heat it and use it as a cooking stone, or in this case, a salt stone. I found this video below that gives you a quick tour of how it works and how to clean it afterward, let’s check it out.
- Start out with wasting time and gas by heating the salt block for 15 minutes.
- Keep going by ruining a good steak by boiling on the not hot enough salt block.
- Wait half an hour before you can even begin to rinse the salt block.
- It hardly looks non-stick, does it?
- You can’t heat it too fast, then it will crack.
So from this video there seem to be no reason at all to waste money on a block like this. However, put in the hands of someone who know what they are doing might prove better. I would love to have one and keep it on the grill during the summer, that way you can keep it hot and hopefully you will be able to cook better with it.