The Himalayan Salt Plate imparts subtle flavor onto food resulting in a milder flavor than when using ground salt. Himalayan salt is rich in trace minerals, which adds to the depth of flavor your foods will achieve when cooked, chilled or simply presented on the plate.
The salt plate has a naturally low moisture content, which allow the plate to be heated or chilled to extreme temperatures (-320° up to 1473° F).
Give your guests the unique experience of food prepared on a salt plate! This beautiful, pink slab of salt was originally mined in the Himalayas, then hand-crafted down to individual cooking plates. Cooking food on salt plates actually uses less salt than when cooking with ground salt, and imparts a rich, subtle flavor you can’t get anywhere else. Use it on the grill or even freeze it to serve cold foods.
This Himalayan Salt Plate is a block of history, many years in the making. The plate comes from an enormous pink salt boulder, harvested from ancient salt mines in the far reaches of the Himalayas. That salt boulder was crafted into individual blocks or plates.
Dimensions: 12″ x 8″ x 1.5″
Your salt plate will work well on the grill, gas range or chilled in the refrigerator. When heating your salt plate, heat gradually over the lowest flame possible. Slowly increase the heat to medium for approximately 30-45 minutes until the plate reaches the best cooking temperature of around 300 Degree F.
If heating on the grill, keep the grill lid closed while heating. Once the plate is heated, you may either continue to cook over heat or carefully remove the plate and cook off heat. The plate will maintain its temperature for some time. Please keep in mind that food will acquire saltier flavor as the plate cools. We do not recommend using in the oven.
Himalayan salt is naturally antimicrobial and requires no cleansers. After use, simply wash the salt plate under warm water and scrub lightly with a soft brush or sponge. Do not submerge the plate in water. Dry with a paper towel to remove any excess pockets of water in the plate. Air-dry the plate for at least 24 hours before next use. Store salt plate in a dry environment until next use.
Part of the charm of a Himalayan Salt Plate is the naturally occurring irregularities and fissures in the surface of the salt, none of which affect the cooking properties of the mineral (no two are alike and irregularites on the surface is normal). The color and form of each salt plate is unique and will change when heated. With use, the plate may develop more surface depressions and will eventually dissolve completely. Proper care of the salt plate will extend its useful life.
- Video Recipe: Tequila Shrimp on Himalayan Salt Plate -
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