It has recently come to our attention that this blog has failed to address an entire genre of salt use. We intend to correct that error, starting today!
We are well aware of the concept of “salting your food”. But what about the idea of “fooding your salt”?
If “salting your food” refers to the action of putting salt on your food, then the converse of “fooding your salt” must refers to the opposite action of putting your food on salt. In this case we are talking about a very specific type of salt and an even more specific method.
Over the last year we have started producing a series of video shorts entitled, “Cooking with Saltware™”. These video shorts present the concept and practical aspects of cooking your food on a Himalayan Saltware™ salt block.
Saltware™ salt blocks have been featured three times on Iron Chef America as well as Diner’s Drive-in’s and Dives. Before you run out and buy one, please remember that not all Himalayan salt blocks are Saltware™. Some vendors are selling ‘seconds’ or inferior quality salt blocks – the Saltware™ name is only used on ‘firsts’, so don’t be afraid to ask, “is this Saltware™”?
While cooking with Saltware™ is not difficult, it does need a few words of caution in advance! Why? Because we want you to get the most from your Saltware™ experiences.
This type of cooking can be done on your grill, on your cooktop - gas or electric, or even in your oven. Think of your Himalayan Saltware™ as a cast iron skillet or flat-top griddle… except it’s not lazy like that. Rather than simply sitting there while your food cooks, Himalayan Saltware™ actually salts your food while it’s cooking.
It’s a simple process. All food gives off a certain quantity moisture when it’s cooked. That moisture will dissolve salt from the block and will be absorbed into the food you are cooking. It’s just a matter of making sure the block is preheated to at least 450° F. Keep the temperature of the block anywhere between 450° – 525° F and the amount of moisture that comes from each food will dissolve the perfect amount of salt for that food before it evaporates away.
Here’s the caution: If the block is not hot enough, your food will sit in a puddle of moisture and that moisture will dissolve more salt than your palate will enjoy. On the other hand, if you know you are going to be cooking a very moist food that will give off lots of liquid, just brush the Saltware™ salt block with some oil (olive, sesame, peanut or avocado will do just fine) to create a barrier between the block and the liquid released. The oil will slow the absorption of salt and allow the food to cook without becoming salty.
Yes, this type of salt use can be considered stylistic and therefore, a genre. Imagine being able to offer your own stylized ‘Dinner and a Show’. Heat two or more Saltware™ salt blocks in your oven to 525° – 550° F and place them on the table. (with trivets, proper heat protection and a drip pan of course!) Then, sit down with your friends, another couple or your favorite family members and let everyone at the table cook their own food!
Over the course of the next few months, we’ll share each of the “Cooking with Saltware™” videos we have produced thus far, sharing a bit of the recipe, some tips and the back story as well. Today’s video is just to get the creative and gastric juices flowing!