Mike Filigenzi wrote:I've never heard of such a thing - sounds like you could do some interesting things with one of those.
Is yours as pretty as the ones in the link that Jeff posted, Karen?
Jeff Grossman/NYC wrote:That was an interesting thing to look up! Thank you.
Apparently, it is a fairly impervious substance. It will impart only a minimum of salt to the food. The key property of the slab is that it will retain for a long time whatever temperature you bring it to. So, if you stick it in the freezer for a few hours, you can then plate ice cream or sushi or any cold food on it. If you warm it up over the grill, it is a cooking stone on which you can fry or dry saute food. It's a pizza stone with a really good back-story?
Anyway, there are lots of videos on YouTube that show cooks using it. There is also a decent account of it here: http://www.saltnews.com/cooking-with-himalayan-salt-plates-blocks-bricks-platters/
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