Pink Himalayan salt was formed back in the Jurassic Era,over 145 million years ago,deep in the Himalayan Mountains. The rosy quartz-like salt is hand harvested,and cut into slabs for culinary and sculptural use. Use this gorgeous cooking and display surface to add minerals,flavor and ambiance everyday and on special occasions.
Ever wondered what it would be like to cook your food on top of a block of salt? Even if you haven’t,the answer is:it is fun to cook with salt brick and the food tastes delicious.
Ancient Himalayan salt contains high levels of trace minerals including:sulfur,calcium,potassium,magnesium and 80 other trace minerals. Not only does this type of salt impart essential nutrients,it also gives foods a mild and full taste.
Use the salt brick for serving and cooking hot or cold foods. Chill it in the freezer and serve cheese,fresh fruit,ice cream or sushi. Heat the brick under the broiler for 30 minutes,then remove and sear quick-cooking vegetables,meats,and fish.
Cleaning and care is simple. Merely wipe down the brick between uses with warm water,removing a thin layer of salt. Be sure to tamp dry and avoid moisture during storage. As the brick wears down –due to erosion and time,break it up into smaller pieces for your salt grinder or sprinkle coarsely as a finishing salt.
Ask for this rare,enticing cooking accessory at the Meat Department service counter,next to locally smoked paprika blends and assorted condiments.
