Himalayan salt plates – also known as Himalayan salt blocks– are an exciting way of seasoning and serving food. The dusky pink Himalayan rock can be slowly heated or chilled to extreme temperatures. The tight crystals lattice in the Himalayan salt block means that it holds its temperature for long periods of time – to the extent that the salt block can be used to fry fish, or keep ice cream chilled.
Most excitingly, the Himalayan salt block is rich in mineral salt, which flavours – or even cures – the food served on the salt plate. Try presenting slivers of sashimi on the salt plate, watch it start to cure at the table. Another option is to slowly heat the salt block in the oven, and use it to fry scallops – or even an egg. The salt block is also great when chilled in the freezer, and used to present ice cream – toffee, chocolate and caramel flavours work particularly well with the block’s saltiness.
Himalayan pink salt is a halite, or rock salt, also known as Sendha namak
Note: Although the Himalayan salt block can be heated to over 200C, it should be heated slowly to avoid cracking. After use, let the salt plate cool completely to room temperature. Rinse quickly, scrub with a brush, and dab dry – do not submerge in water, use soap or dishwashers.
This larger pack size is perfect for catering or for use in restaurants.
|Standard - Hermes ?||£3.50 or free when you spend £35|
|Express - DHL ?||£6.95 or free when you spend £75|
|Age-Verified - Parcelforce ?||£6.95 or free when you spend £75|
|Next working day by 12pm - Parcelforce ?||£9.95|
|Saturday - ParcelForce ?||£9.95|
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