- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Himalayan salt block
Posted on 7/10/15 at 9:09 am
Posted on 7/10/15 at 9:09 am
So I'll be cooking a steak and some seafood on a Himalayan salt block tomorrow and was curious if anyone has cooked on one of them? If so, should I marinade the steak? I'm aware that I need to stay away from putting salt on the steak but curious if I should marinade it
4
Posted on 7/10/15 at 9:19 am to LouisianaTigers
I cooked salmon on mine-marinated it and it came out delicious.
I put it in the freezer and forgot about it...thanks for reminding me.
I wouldn't marinate steaks..maybe a little olive oil and pepper.
I put it in the freezer and forgot about it...thanks for reminding me.
I wouldn't marinate steaks..maybe a little olive oil and pepper.
Posted on 7/10/15 at 9:26 am to LouisianaTigers
So just a tangent. Do you live in a warm climate right now?
IF so, as I recall, in order to really get the benefit of cooking on a salt block you need to park that puppy in a 500 degree plus oven for a considerable amount of time. (Although perhaps it will work on a grill as well).
If that is the case you are going to wish you hadn't done that when your house wont cool off. I just dont get the point of cooking on a salt block for any protein larger than say 1/4 inch. Maybe seafood would work better though.
IF so, as I recall, in order to really get the benefit of cooking on a salt block you need to park that puppy in a 500 degree plus oven for a considerable amount of time. (Although perhaps it will work on a grill as well).
If that is the case you are going to wish you hadn't done that when your house wont cool off. I just dont get the point of cooking on a salt block for any protein larger than say 1/4 inch. Maybe seafood would work better though.
Posted on 7/10/15 at 9:29 am to BlackenedOut
I'm in Houston so it's hot and humid....I'm going to heat it up in the oven then transfer it to my gas grill
Posted on 7/10/15 at 9:29 am to BlackenedOut
I used mine across my gas stove burners. The salmon was def flavored by the salt.
I seem to remember using it on my egg too. (Salmon again)
The sucky thing is that I had to scrape it a bit to get the fish juice off.
I seem to remember using it on my egg too. (Salmon again)
The sucky thing is that I had to scrape it a bit to get the fish juice off.
Posted on 7/10/15 at 5:25 pm to LouisianaTigers
I used mine one time and cooked some garlic chili lime shrimp on it.
I placed it directly on my stove and let it heat for about 15 min before searing them.
Idk where it even is now, had completely forgotten I had one
I placed it directly on my stove and let it heat for about 15 min before searing them.
Idk where it even is now, had completely forgotten I had one
Posted on 7/10/15 at 5:43 pm to LouisianaTigers
Is this your first time cooking on one? Make sure you heat it up and cool it down very slowly. (45 mins or so)
Mine got a crack in it and I thought I was careful. I set it on a gas stove on low for about 15 mins, then cranked it up every few minutes.
Mine got a crack in it and I thought I was careful. I set it on a gas stove on low for about 15 mins, then cranked it up every few minutes.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News