Why Chefs Are Obsessed with Salt Bricks

A kitchen tool goes into the fantasy of the world of cuisine every few years. In other cases, it could be technology such as the sous vide machine. The rest of the time, it is sincerely easy. Introduce Himalayan salt bricks- the slab of pink mineral which has come out of a slim, fashionable spa treatment to the stovetops of upscale kitchens.

And as on the one hand people are wondering why they present these pink salt blocks in the cookware stores, on the other hand, so do you wonder whether they are a gimmick or not. It appears to be counterintuitive to prepare your meal on a block of salt. And wouldn’t the food just have a salty taste? Amazingly, though, the answer is no. These salt bricks, when properly employed, provide a kind of seasoning that cannot be achieved by a shaker. Their appeal is way beyond taste.

Whether it is heating or dramatic appearance, salt bricks can be used in many ways and make home food the cuisine of a restaurant. Searing steak, chilling desserts or you are simply seeking to make serving appetisers more appealing; these are the 10 best reasons to place a Himalayan salt block into your kitchen.

Light, rich in mineral aroma.

Having excess salt in their food is the biggest fear of most individuals. Salt bricks are, however, very low in porosity, as well as zero in moisture content. This distinctive physical feature implies that the salt does not dissolve when it is in contact with food. It instead imparts a light, near saline touch to your food that naturally adds to the natural tastes of what you are cooking, as opposed to smothering them.

It is a result of processing salt but unlike processed table salt, which is sodium chloride in fact, Himalayan pink salt is extracted in ancient sea beds in the Punjab region of Pakistan. It is treasured as it has dozens of trace minerals, such as magnesium, potassium and calcium. The minerals provide a complex to the flavor profile. The minute you make a scallop or slice of flank steak on the block, you aren’t merely putting it on the salt, you are flavoring it with a rich mineral bouquet, which adds extra flavour.

This is a technique that works especially with wet ingredients. The liquid on meat or vegetables draws just the right amount of salt on the surface to add flavour to the food. It is an automatic procedure which tends to create a more favourable aspect of fish seasoning compared to that done manually.

Excellent Distribution and Retention of heat.

The thermal property of salt bricks is one of the most useful advantages of the formation. The crystal structure of Himalayan salt is such that it is able to preserve temperature incredibly well. It conducts heat uniformly through its whole surface as cast iron can, but even better.

You can have a salt brick, heat it up, very slowly, so as not to crack it, and then it makes a smooth surface to cook on. This gets rid of hot spots that burn one section of food and leave the other part of the food under-cooked. This is very essential in searing the meats, and in this case, you would like to have an even crust all through.

Moreover, the phenomenon is that as the salt brick is hot, it remains hot for a long time. It is even possible to take the salt brick out of the heat source, whether it is an oven, grill or gas burner, and put it on a trivet that is heat-proof on the table. The salt bricks will still be hot to cook for another 20 to 30 minutes. This leads to the second significant advantage, which is experience.

The Ultimate Restaurant Dining Experience.

Cooking gourmet food is not simply about taste; it is an art of dining. Salt bricks will give you the opportunity to take the kitchen to the dining table. Owing to that enhanced insulating capability, you are able to cook with pre-heated salt bricks in an interactive and tableside cooking.

How about cutting good raw tuna or slim slices of Wagyu beef, and allow your diners to cook their own right at the dining table. It appeals to the senses, the frying noise, the smell of burned meat and the sight of the bright pink stone.

It transforms a normal dinner party into an occasion. This form of cooking is ideal in social get together where you would like to slow down the process of eating and stimulate dialogue. It can be used as an appetizer, such as searing of shrimp or scallop, or it can be used as the main meal where guests prepare their own sliced thinly of vegetables and proteins. It is fondue, except that it is not sloppy with oil or cheese, and is far tastier.

Naturally Antimicrobial Surface

in turn, denotes the ability of a substrate to have naturally one or more of the following properties: antimicrobial, antisoluble, naturally inert, naturally permeable, and naturally non-permeable.

In any kitchen, there is the importance of food safety and salt bricks have an edge in this regard. Salt is antimicrobial and antibacterial in nature. Fungi, microbes, and bacteria cannot live in a high-concentration saline atmosphere due to the fact that the salt dries them up through the process of osmosis.

This renders Himalayan salt bricks to be one of the most sanitary to cook on. It is much more likely to kill bacteria in deep grooves as does wood cutting boards, or to retard microbial life over time as does plastic surfaces, but a salt block essentially cleans itself.

Although you still have to wipe some food stuff off (with a damp sponge and no soap-soap may spoil the block), you do not have to care about cleansing it with any harsh chemicals. All that is normally required to maintain the block clean and safe is a wipe down and drying procedure. This green sanity is an enormous benefit to the people who are attempting to minimize the chemical-contact in their domestic surroundings.

Versatility When it comes to extreme temperatures of an oven and a freezer.

Most cookware cannot withstand heat, salt bricks on the other hand are amphibious to the temperature. They are no less efficient at chilling than they are at hot.

You can put your salt block in the freezer and allow several hours to stay cold much longer. This cuts off a whole new field of culinary activities. An ice block turns into the optimal serving plate of:

Sushi and Sashimi: Stores cold fish in a safe and cool temperature and adds a slight tint of healing.

Charcuterie: Prevents the sweating and oily nature of cheeses and cured meats at room temperature.

Desserts: is a cold stone where the ice cream is mixed or placed in the sorbets that do not melt instantly.

This is because of its versatility; a single kitchenware can be used to sear a steak last night and then the following night when it was washed and frozen, they can use the same to provide a cold appetizer. Other kitchenware does not have this dual functionality.

An Incredible Presentation Object.

We eat with our eyes first. The aesthetic value of the Himalayan salt is indefinable. The color of the salt bricks is between the translucent white and rosey orange and rusty with veins and crystal clusters that are usually beautiful.

Revitalizing food on a block of salt immediately achieves presentation. It is organic, sophisticated, and high-end. Whether prepared with a plate of green salad, red strawberries, or scallops slightly seared, there is a great contrast in the background of the pink one stone that makes the colors shine.

To professional and home cooks the presentation is one of the main ingredients in the gourmet label. A simple hack which allows simple food to be perceived as expensive is to use a salt bricks. It gives them rustic grace that could not be matched in the case of standard white plates. Although you may never use it as a cooking dish, being a serving platter of cold hors d’oeuvres is substantial enough to keep many hosts buying it.

Curing Capabilities

In addition to cooking and serving, it is possible to use salt bricks as a food-curing tool. The salt block is basically a rubber-solid curing preservative since curing is an ancient food preservation and flavouring technique that involves the removal of moisture and introducing a solid food preservative.

You may prepare gravlax (cured salmon). All you need is to put fresh salmon fillets between two large blocks of salt and refrigerate them. The weight presses the fish and the salt removes moisture in the flesh and cures it.

The outcome is a firm, flavorful, sashimi-grade of cured fish devoid of the inconvenience caused by burying the fish in a mixture of salt. They can also be pressed and then slightly dried down using this method, or pressed tofu can be made. It provides a more disciplined approach that is less chaotic to explore methods of curing that can have a refined feel on your culinary list that can be added.

Durability and Longevity

A Himalayan salt brick can be long-lasting with care. Although technically, salts are consumable minerals, these blocks are extremely dense. They do not wear out easily.

Naturally, they will not be invincible. They are prone to cracking when they are overheated or when they fall. However, by heating it very slowly (tempering) and making sure that the block has been dried thoroughly before heating, one block can survive dozens, or even hundreds of cooking sessions.

At length the block will thicken so thin or pitted that it cannot be cooked. But even then, it isn’t a waste. You may also chop up the rest and pound it down to serve as good pink salt to your shaker. When the world is full of disposable non-stick pans, which just peel in a year, an item that can be eaten in due time, as opposed to incineration in a landfill, is a kind of sustainability of its own.

Premier Health and Beauty: Reusable Chemical-Free Cooking Surface.

Scrutiny is usually made regarding modern cookware that has chemical coating. Non-stick products such as Teflon (PTFE) may be emitting when heated and concerns are continually expressed regarding PFOA and other synthetic substances employed in the manufacture of kitchen products.

A Himalayan salt bricks is a 100 percent natural stone. There are no finishes, synthetic sealants, and no metallics. It is unrefined and raw. Pure salt cooking is the best alternative to the health-conscious cooks who wish they avoid the possibilities of toxins in food preparation.

Sticking does not require oil, you only need to ensure that the block is hot, it is advisable to add slight application of oil in the food to give it flavor though. This permits a highly clean way of cooking that is focused completely on the ingredient and the mineral.

Improves Texture by Scalding.

Very frequently the most difficult thing about gourmet cooking is to get the right texture. We desire that our steak should be crusty outside and tender inside and that our vegetables shall be charred and not mushy.

The salt bricks are unique when it comes to searing due to the fact that salt bricks are very efficient as far as the retention of heat is concerned and offer a very dry surface. As soon as the moisture strikes a block of hot salt, it evaporates up. This helps avoid the steam effect which normally occurs in pans where the food is surrounded by moisture.

Rather, it browns the natural sugars in the food (the Maillard reaction) by a very rapid process. This preserves juices and forms that professional grade crust that professionals work towards. Asparagus spears are roasted to a delicious crunch without becoming hard and scallops are also coated with golden crust without turning to rubber. The salt brick is as faithful as a servant to the King, product of the kitchen.

The Care of Your Salt Brick.

In order to enjoy all these benefits good care must be taken. The fastest method of breaking a salt brick is by misusing it.

Heating: It is always good to start with a dry block. Bake under low temperatures on the stove for 15 minutes. Rise high Medium increases 15 times. This gradual tempering inhibits thermal and cracking.

Cleaning: It should never be put into a dishwasher. Never submerge it in water. Allow the block to cool down. Wipe a sponge and rub off food that is pasted. Use a clean cloth in order to wipe it dry.

Storage: The block should be stored in a cool dry place. In case you are in a humid place, wrap it in a towel or store it in a cupboard so that it absorbs moisture off the air.

Conclusion

The Himalaya salt bricks are much more than a mere craze. It is a powerful all-in-one kitchen utensil that has a rare blend of flavor improvement, thermal, and drama. It provides cooks with a different way of interacting with their ingredients and provides a sensual experience in pans that traditional pans can not provide.

The salt bricks have it all, whether you want to create an impressive table side sear, add to the flavor profile of your steaks or just have a safer, more natural cooking surface. It has an edge between the usefulness of a frying pan and the sophistication of restaurant serving designs. The next time you are in need of adding to your kitchen pantry, stop to look at the copper-potted and electric-gadgeted items and glance back at the primitive, old-fashioned power of pink salt.