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Posted

I was recently at a cooking demo and they cooked scallops on a salt block. The chef said he just scrapes the block clean and re-uses it, although after a while it does need to be replaced.

Posted

Works fairly well for marinaded thinly sliced flank steak.

I found out the hard way that the block cannot have any moisture in it at all before warming (read: explosion).

If you wash it off, even with a wet towel, it can take a good 24hrs to dry thoroughly.

Melting chocolate onto a cold block is also a good show.

Posted

Works fairly well for marinaded thinly sliced flank steak.

I found out the hard way that the block cannot have any moisture in it at all before warming (read: explosion).

If you wash it off, even with a wet towel, it can take a good 24hrs to dry thoroughly.

Melting chocolate onto a cold block is also a good show.

Good stuff.. thanks for the H2O tip

Paul

Its good to have Morels

Posted

I found out the hard way that the block cannot have any moisture in it at all before warming (read: explosion).

If you wash it off, even with a wet towel, it can take a good 24hrs to dry thoroughly.

I wonder if you could safely speed that up by stashing it in a low oven.

 

  • 4 months later...
Posted

5843624581_6e12305b93.jpg

So I finally got my Salt Plate.. 8 x 12 x 2

First up will be a Flannery Pork Rib Cap Roll.. just meat, salt, and pepper!! For the first test!!

Its good to have Morels

  • 5 years later...
Posted

I got one of these for Christmas today.  I've been watching YouTube vids to get some ideas,  I'm kind of torn as to whether to use it primarily as a cooking or serving device.

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