Salt is a miraculous substance. From the Ancient Egyptians to the Christian Bible, many cultures believe it to have mystical powers that can ward off evil, among other things.
Whatever your personal beliefs about salt's psychic and healing abilities, one thing is undeniable: it's tasty as hell. It can transform drab, lifeless food into something full of savor, juice, and vitality.
Which is why you need to get a Himalayan salt block to cook on, stat.
A year ago, a chef I know showed me photos of food beautifully arrayed on this pink slab of magic and rhapsodized about the way the food tasted. I shrugged. Sure, it looked nice, but it kind of seemed like a high-priced gimmick to me.
Then I ate some Wagyu beef and asparagus that had been grilled on a salt block. Holy. Crap. Let me repeat: HOLY CRAP.
You don't need an outdoor grill to cook on a salt block, either. All you need to do is gently and slowly heat it over a burner until a few drops of water sizzle on its surface. Then place your food (thinly sliced is best for beginners) on top. The Meadow has great instructions on how to heat, cook, and clean your salt block (obviously, you can't wash it or it will dissolve).
Something alchemical happens when food meets a Himalayan salt block. Unlike regular table salt, you can't over- or under-season your food. Not to sound too mystical about it, but it seems like the salt fuses with the food to provide just the right amount of savor.
If you want to get one, they cost anywhere from the mid $20s to the high $70s on Amazon. You can learn even more about cooking with salt blocks here, including the qualities to look for when you buy one. There's also an extensive cookbook on the topic, which you can get here.
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