Himalayan Pink Salt Block Grilling Salt Tatakan Piring Garam Himalaya

Himalayan Pink Salt Block Grilling Salt Tatakan Piring Garam Himalaya Grilling shrimp brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish. Make sure to heat the salt block slowly on the grill or in an oven to prevent cracking. Also make sure to give the block several hours to cool to room temperature before lightly scrubbing under running water. Prepare the Himalayan Salt Block: Place a completely dry Himalayan salt block on a cold charcoal or gas grill. Light grill and heat slowly to 400 degrees. Once grill reaches temperature, allow salt block to heat for another 20 to 30 minutes. Alternately, set salt block on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400 degrees. Once oven reaches temperature, allow salt block to heat for another 20 to 30 minutes. Grilling on a Himalayan Salt Plate looks really cool. With the salt plate, you also get the benefit of things tasting great too. The salt transfers to the food during the cooking process and adds extra flavor. As a result, anything you might want a nice salty flavor on, such as any kind of meat I can think of, will benefit from cooking on the salt plate. The marbling of the different colored veins of salt through the translucent block is a really nice effect. It makes a great conversation piece at a gathering of friends. Let them know that it comes from the Khewra salt mine in Pakistan, the second largest salt mine in the world. It lies near the Himalayan mountains, thus the name (better than calling them Khewra Salt Plates). The largest salt mine in the world is in Goderich, Ontario, and you can show off your vast knowledge by spouting that tidbit of information to your friends. Size: 20 x 10 x 1.5cm