Himalayan pink salt is a precious fossil sea salt that is mined by hand and cut into slabs directly at the Kewra mines in northern Pakistani Punjab. The mines consist of a prehistoric sea that dried up 250 million years ago. The particular color, comes from the many trace elements present that make it a rich and pure salt.
The great advantage of salt plates is that in addition to being very beautiful to the eye they are pliable and can be used in many ways: as a serving dish (perfect cooled as a serving dish for sushi), but can be put directly on the fire or in the oven, or for table service of fish, meat vegetables and cheese.
For cooking on the stove, it is suggested to place the frame with the plate on the stove, wait for the plate to reach temperature, and then cook without the addition of any seasoning as salt plates are not just cooking tools but real flavor enhancers. Only when the cooking is finished, you can add raw oil if necessary.
There are two ways of cooking in the oven.
- through normal baking, and in this case the most suitable food is fish fillets to be cooked for 20, 25 minutes at most at a temperature not exceeding 150 degrees.
- visible cooking. In this case you bring the oven to maximum temperature, then place the salt plate. After about an hour, the plate will have reached a temperature suitable for outside cooking to be carried out at the table. In this case, the foods can be the most varied: fish fillets or thinly sliced meat, or vegetables that are always thin.
Either way, the result is healthy and very tasty cooking: the salt by osmosis penetrates the food giving it a delicate saltiness without burning any food.
Cleaning the griddle is also quick and easy: all you need is a little baking soda, an abrasive sponge, a quick jet of water and a cloth cloth to store it in.
Give it a try!
Useful information about salt griddles at: www.rgmania.com
