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Author Topic: Himalayan salt block  (Read 9847 times)

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Offline Rebel SS

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kinda like a pizza stone!

Offline delcecchi

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Interesting.   I just looked at the specific heat.  Salt is 0.21 units per weight (calories/gram-degreeC).   Marble is the same.   Steel is much less at 0.12. 

On the other hand, steel is three times as dense so holds more heat per inch of thickness.   

Offline Rebel SS

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I guess the old timers sitting a pot or dutch oven on rocks heated by a fire knew what the were doin'....

Online Bobberineyes

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Spose that's why grills are made a steel. I shoulda done the chicken thighs last night on the block, they were real good but woulda been something different with salt infused..next time.

Offline Rebel SS

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Go for it boob...I'm behind ya on this one!!   :happy1:

Offline Rebel SS

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Boober.....O Boober...wanna know how da salmon turned out.... :scratch:

Online Bobberineyes

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It's thawing as we speak

Online Bobberineyes

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Well, experiment #3 done. So far this thing packs a lotta salt in the meat no matter which way its cooked. One more to go,  chicken thighs,  if they turn out salty then I'll be turning this block to ice melt... :angry2:

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Offline Rebel SS

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O crap....... :undecided:

Offline mike89

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O crap....... :undecided:

hey what the heck I thought you were on your way to buy one!!!!! :rotflmao:
a bad day of fishing is still better than a good day at work!!

Offline Rebel SS

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After Boober completes the testing.... :whistling:   :doah:

Offline Rebel SS

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Don't look good..... might have to put the aluminum foil on top of the block.... :doah:
« Last Edit: August 08/17/17, 12:03:42 PM by Rebel SS »

Online Bobberineyes

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The one major mistake I've made so far is not getting the block up to temp. You know how it is , can't wait must cook now! With the thighs hopefully I can get the big charcoal to burn hot then cook fast on the block. Might hafta start the experiments over.....stay tuned!

Offline Rebel SS

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Sure do! Got unto an argument with the tummy tonite! He won.... :tongue:

Online glenn57

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I dunno not know but all that trouble I'd be pitching it.
2015 deer slayer!!!!!!!!!!

Offline Coffee118

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I found the only way to cook with these without your food being too salty is it must be hot before using and to cook things that only take at most 3 minutes per side. It's best for seafood like shrimp, scallops, tuna. I know most of you except for del don't want to hear this but really the only way to use this for meat is for searing so that means the meat had probably been cooked in the sous vide.
if you kick me when I'm down you better pray I don't get up.

Offline Rebel SS

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Hmmm...what if ya dunked some unhusked ears of cawn in water, lay on that block, and cover it..... :scratch:

Online Bobberineyes

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I'll hafta try that,  maybe not so hot with tgem to let the salt work it's way in.  :happy1:

Offline Rebel SS

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Hmmm.....salted herring?    :rotflmao:

Online Bobberineyes

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Thighs turned out super, the old grill still didn't get real hot so I fried em on both sides for a bit then slid tgem on the grate to finish.work in progress. Sliced up sweet taters in the cast iron!

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