Himalayan Salt Block
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Uploaded by komielan on Jan 4, 2009
The maiden voyage of the Himalayan Salt Block took about 12 minutes (edited to 3 minutes) and ended with the scallops in the pan.
Used an electric stove to slowly bring the temperature up over a period of about 40 minutes. Would probably extend that to 2x that amount in the next attempt ... or get a gas stove!
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@netscapepizza Seems that way... Im still trying to see the benefits.
biggelove09 9 months ago
you should us oil not butter. butter has a high water content which will leach more salt out. If you use oil it will not leach as much salt out and your food will taste better and your block will last longer : )
Rhinoceroswellness 1 year ago
what a stupid fad
netscapepizza 1 year ago
It worked fine for me on electric range, 8x8x1.5 size of salt.
I went from med-low to med to med-high at 15 min intervals. After about 45 min the salt was hot enough to sizzle scallops right as I plopped them on. I used a wok ring so that there was no barrier inbetween the stove and salt. The ring was an inch high, probably had about a .75 inch distance from heat source to salt.
Hoju2468 2 years ago