himalayan salt block

Himalayan salt block some amazing good and bad effects and benefits

Cooking on a pink block of Himalayan salt is a relatively new idea.

  This interesting way of preparing and serving foods is becoming increasingly popular due to its unpredictable texture and taste.

  It is also known as protection against food-borne diseases and increasing the nutritional content of your food.  However, there may be some downside to this practice.

  In this article, you need to know about cooking on Himalayan salt block.

  What is Himalayan Salt Block?

  The Himalayan salt block is a slab of Himalayan salt, similar to table salt, but contains slightly higher amounts of minerals such as potassium, iron, calcium, magnesium, and sulfur (1).

  These additional minerals give Himalayan salt its distinct taste and pink color (1).

  Its slabs are mined and carved in a range of shapes and sizes.  Because it retains high heat for a long time, the end product can be heated in the oven or on the stovetop and used to cook foods.

  Himalayan salt blocks create visually appealing plots for a variety of hot or cold dishes.

  What foods can you cook on a Himalayan salt block?

  Himalayan salt blocks can be used to prepare and serve a wide variety of foods.

  Since they conduct heat efficiently and at high temperatures, they are ideal for cooking or grinding meat, poultry, eggs, fish, seafood, fresh fruits, and vegetables.

  They can also be used to bake cookies, scones, pizzas, and other baked goods.

  What's more, you can refrigerate them to serve cold dishes and desserts - making them incredibly versatile.  For example, cold salt blocks can be used for sushi, cheeses, meat, fruit, custard, ice cream, or sorbet.

 
  How to use Himalayan salt block

  Using a Himalayan salt block is simple, but you should keep some tips in mind.

  Start with a dry salt block.  Make sure that your block is completely dry before using it, as it may expand and crack while heating any moisture.

  Warm it slowly.  Overheating your salt block too quickly can cause it to burst.  To prevent this, it is best to increase the oven temperature to no more than 200 ℃ (93 ℃) every 15 minutes.

  Preheat before use in the oven.  Heating your block directly in the oven increases the risk of cracking, so you may want to preheat it on the grill or stovetop before placing it in the oven.

  Changes are common.  Heating can cause your salt block to develop small cracks and change color naturally over time.  Always try to cook on the same side to keep cracks from spoiling.

  Handle a hot block with care.  A salt block can reach very high temperatures and stay hot for several hours.  Regular oven mitts do not provide adequate protection, so you should consider using high heat resistant gloves or a carrying rack instead.

  Do not use fat.  Butter and cooking oil are not necessary and will reduce the lifetime of your Himalayan salt block.

  Do not submerge your block in water.  Water dissolves the salt, so it is best to clean your block with a damp sponge.  Stubborn areas can be cleaned with a scouring pad or a soft brush.

  Grilling

  Start by placing your dry-block on a stovetop or outdoor grill, then slowly raise the temperature until you reach about 500 blocks (260 ℃).

  You can check the cooking temperature of your block by using an infrared thermometer or by sprinkling a few drops of water - if they sew or evaporate immediately, your block is ready for use.

  To cook foods, place them directly on your block.  If necessary, use silicone tongs or a pair of metal cooking utensils to wave or bend the food.

  Be sure to put your food in the appropriate size pieces.  Items that cook quickly work best - since the food stays on the block for a long time, salt it as much as possible.

  To use your Himalayan salt block on an electric stovetop, you will need to install a special metal ring on the burner to place it.  When using a charcoal grill, prevent your block from heating too quickly by stacking coal on one side of the grill.

  To cook

  To prevent your Himalayan salt block from breaking in the oven, gently reheat it on the grill or stovetop.

  Add your cookies, pizzas, scones, or other baked goods, then place it on a strong baking sheet on the middle rack of your oven.

  Bake as usual.  The block will add a good amount of salt to your food.

  Serve cold food

  To use your Himalayan salt block as a cold serving platter, refrigerate it for 2 hours before use.

  Then, arrange fruit, sushi, cheese, vegetable, frozen desserts, or any other cold foods immediately before serving.

  To avoid over-salting your foods, try to limit the surface area that comes in contact with your salt block by laying foods on their smaller sides.

  Cleaning and storage

  Allow your salt block to cool completely before cleaning, then clean it using a damp sponge or washcloth, using only water - soap.

  Hard spots can be cleared with a rough pad or soft brush.  Water dissolves the salt, so the less water you use, the better.

  Once cleaned, let your block dry and set it on a drying rack.  Allow it to dry completely before placing it in a cool, dry place.  If you live in a moist area, try wrapping your block in a towel before putting it away.

Benefits of cooking on a Himalayan salt block

   Cooking on the Himalayan salt block can provide some benefits.

   Can add some nutrients to your food

   These additional minerals give Himalayan salt a slightly different taste than table salt and provide foods with some more minerals.

   Having said that, the total amount of additional minerals is too small to offer significant benefits.

   Enhances the taste of foods

   Cooking on Himalayan Salt Block can give your food an unexpected taste due to its mineral content (1).

   What's more, Himalayan salt blocks have excellent heat distribution, which reduces cooking time and can prevent your dish from becoming overly salty.

   Also, using a salt block can give your dish a unique texture.

   May help in dealing with germs

   Salt is known for its germ-fighting properties, which is why it is often added to foods to increase shelf life and inhibit unwanted bacterial growth (2, Reliable Source 3Trusted Source).

   This may explain why Himalayan salt blocks are marketed as natural antibacterial or antimicrobial cooking surfaces that reduce your risk of food poisoning.

   Although salt blocks can provide a certain level of protection against harmful bacteria, they are unlikely to offer safe food-handling, preparation, and replacement of cooking methods.

   Potential fall

   There may also be some degradation in cooking on Himalayan salt blocks.

   For example, this cooking method naturally increases the sodium levels of your food - a nutrient that most people already eat. While sodium is required in small amounts, excessive intake can harm your health (3Trusted Source).

   People on heart, liver, or kidney issues as well as those on a salt-restricted diet should avoid cooking on the Himalayan salt block.

   Also, if you rely on salt blocks for your sodium intake, you may not get enough iodine in your diet. This nutrient is particularly important for your thyroid gland, which regulates your metabolism (4).

   Although Himalayan salt blocks contain small amounts of iodine, they do not potentially offer as much as table salt - which is usually enriched with this nutrient.

   Bottom-line

   Although some of its benefits have been exaggerated, the taste of the food can be improved by indicating a lack of salt in it.

   Nevertheless, it may encourage excessive salt consumption and indirectly reduce your iodine intake.

   For example, it is best to use the Himalayan salt blocks in moderation.

   If you want to try this unique food-presenting method, you can find them in specialty stores and online.

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