Give your guests the unique experience of food prepared on a salt plate! This beautiful, pink slab of salt was originally mined in the Himalayas, then hand-crafted down to individual cooking plates. Cooking food on salt plates actually uses less salt than when cooking with ground salt, and imparts a rich, subtle flavor you can’t get anywhere else. Use it on the grill or even freeze it to serve cold foods.
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If you already have a salt plate or you’re thinking about buying one, you may be wondering exactly how it is you’re supposed to use it. Believe it or not, this beautiful piece of pink salt is nature’s cookware. It’s also a piece of history, it’s about a hundred million years in the making. The plate is actually mined from an enormous slab of pink salt from the Himalayas. It’s then handcrafted down into the smaller plates so that you can cook on it. So what’s the benefit of cooking on salt plate? Salt is an imperative a part of the cooking process and with the salt plate, you’re actually using a lot less salt because the surface area the food touching the salt is a lot less than it would be if you’re sprinkling a bunch of ground salt over your food.
Now the salt plate has a naturally low moisture content, which means that it can heat or chill to extreme temperatures. That means I can use my salt plate on the grill, on the stove-top, or even put it into the freezer or the refrigerator for some awesome chilled presentations: sushi, ice cream even. No matter how you’re using your salt plate for cooking, the grill or the stove-top, it’s imperative that you bring it up to temperature slowly. I’m talking 30 to 60 minutes to bring it up to idea cooking temperature of 300 to 400 degrees.
Now this salt plate is a pretty substantial piece of salt, and you can count on it lasting a good long time, but a great way to make sure it lasts even longer is to use a salt plate holder. Let me just show you have what that looks like. So this is a salt plate holder. It has the two handles here, which help it to not get any pressure on any one point of the salt plate. Furthermore as you use your salt plate, it will start to wear down a little bit and it might actually break into some pieces. That doesn’t mean you can’t use it for cooking anymore. What you could use then is your holder and use it as a frame to hold the pieces together and you can cook as you always have with it.
Now I wanna mention that you can use every last but of your salt plate. Once it gets down to small little pieces, just grate it with your grater and to use it as you would any sort of table salt. Now, virtually any protein will benefit from cooking on the salt plate; same goes for vegetables, you can really cook just about anything on the Himalayan salt plate. It is rich in trace minerals which brings out an extra layer of flavor that you’re not going to get anywhere else.
Now today I’m just going to show you how to make this great little elegant appetizer with some shrimp that I have rubbed with some olive oil and some fresh rosemary, no salt required. I just put them onto these little bamboo skewers so that I can put them on to the salt plate, and then have it as an appetizer.
So these shrimp skewers are now ready to go on to my salt plate that has been pre-heating now for about an hour on the grill. The surface temperature’s about 350 degrees, which is perfect for these shrimp. They’re gonna cook in about eight to ten minutes. So let me go ahead and do that for you.
Just like that… You could make a little dipping sauce for this if you want, but they’re great by themselves. All right, that’s about enough. Gonna go ahead and close the lid again, just to keep the heat in, and we’ll be back in about eight minutes to see what they look like.
So the shrimp have been cooking on the grill for about eight minutes. I did give them a turn about halfway through with my tongs. They smell delicious, and I think they’re ready to come off the grill. So I’m just gonna put on some gloves and I will remove the salt plate with the salt plate holder, just like this. Put it onto a heat-resistant surface and serve my skewers like this to my guests. It’s a great presentation.
So for cleaning up your Himalayan salt plate, it’s actually naturally anti-microbial so that means no cleansers are required. So all you need to do is run your salt place once it’s cooled under some cold water and scrub with a sponge or light brush to remove any debris. You’re gonna wanna let it air-dry and then store in an aired environment. So there you have it, salt plate cookery. Enjoy!
For more tips and tricks, check out our other videos.