Comments on: Marketman’s First Attempt at Salt Block Cooking…

By: Marketman

Marketman — Tue, 05 Jul 2016 13:08:31 +0000

Mmm, it was a gift from houseguests, I think they got it at Williams Sonoma in the states. I haven’t seen them in this size in Manila.

By: Mmm

Mmm — Tue, 05 Jul 2016 07:30:31 +0000

Hi, where did you buy your salt block? I’m looking for one here in Manila. Thanks!

By: friedneurons

friedneurons — Sat, 15 Aug 2015 16:17:09 +0000

Hehe. A couple of years ago I received a similar Himalayan salt block as a present. I used it a couple of times, with reasonable success, but in the end I concluded that the end result wasn’t worth the time (and gas consumption and CO2 emissions). So I ended up washing the surface of the block away, and breaking the block into chunks, which I now use to periodically refill our salt grinder. :)

By: Lor

Lor — Sat, 15 Aug 2015 04:35:01 +0000

I have a pink himalayan salt block too, i’d say double if not triple the thickness of yours, but in a nice square. I found that the best way to get it hot all the way through was to put it in the oven for 15-20 minutes at 300F (though my gas oven tends to run hotter). This gets the block heated all the way to the core, then I move it to the gas top to keep the heat up. I’ve done thin burger patties, shrimp, and even salmon (without excessive sticking, though it could be due to the oily fish.)

In all, it’s a fun conversation piece, but a raging hassle. So I’ve been using it as a serving block instead for things that need to stay warm but will be eaten quickly.

By: Natie

Natie — Fri, 14 Aug 2015 15:02:53 +0000

One learns something new everyday.. Thanks, MM

By: Kouta

Kouta — Thu, 13 Aug 2015 10:29:18 +0000

Ami, I am sure it doesn’t for it is SALT

By: ami

ami — Thu, 13 Aug 2015 04:36:42 +0000

Interesting. It’s the first time I’ve heard of salt block cooking. Does the block stay solid when heated or does it melt a little?

By: Lissa

Lissa — Thu, 13 Aug 2015 02:05:51 +0000

Hi Marketman. How do you clean up this block of salt? Do you chip off the soiled portions? So eventually, there will be too little left? I guess you can’t run this in water.

By: Kasseopeia

Kasseopeia — Wed, 12 Aug 2015 09:08:03 +0000

So I guess it keeps the food moist while imparting very little (relative to size of said block of salt) saltiness? It would make sense. considering that we do bake fish surrounded by salt and it turns out moist and not salty at all.