Salt stones, generally made from Himalayan pink salt, though they can be made from other salt deposits, are commonly used for cooking and serving food both for their unique, delicate flavor and beauty. There are a wide variety of things you can cook on a salt stone depending on the size of the stone you have, but there are a few common items that fit most standard salt blocks and are relatively easy to cook.
Things You'll Need
- Salt stone
- Outdoor grill
- 1-inch thick steak
- Meat thermometer, optional
- Sashimi grade salmon
- Mandolin slicer
- Sliced vegetables
- Extra virgin olive oil
- Sea salt, to taste
- Black pepper, to taste
- Lamb chops, about 1-inch thick
- Freshly chopped garlic, to taste
- Lemon juice, to taste
- Chopped parsley, to taste
Place a salt stone on an outdoor grill and heat the grill to 400 degrees Fahrenheit. Place a marinated steak on the salt stone and cook it to the desired doneness using a meat thermometer if necessary.
Put very thin pieces of raw salmon sliced with a mandolin slicer on a salt stone to slightly cook the edges of the meat, technically salt-curing them. You can use a wide variety of sashimi grade fish other than salmon if you wish, making for a unique way to present sashimi.
Place a salt stone on top of a burner on the stove and heat it for approximately five minutes over high heat until extremely hot. Place sliced vegetables, such as zucchini or carrots seasoned with extra virgin olive oil, sea salt and black pepper, on the salt stone. Large slices will take approximately three minutes per side to cook and smaller ones will take between one and two minutes per side.
Marinate lamb chops in a mixture of freshly chopped garlic, extra virgin olive oil, lemon juice and chopped parsley to taste overnight. Heat a salt block over high heat on the stove for approximately five minutes and place the lamb chops on the salt block. After five minutes, flip the lamb chops and cook for an additional five minutes. Very thick lamb chops may take longer to fully cook.
Tips & Warnings
- For rare steak, cook the meat to 125 degrees Fahrenheit, 130 degrees Fahrenheit for medium rare, 140 degrees Fahrenheit for medium, 150 degrees Fahrenheit for medium well and 160 degrees Fahrenheit for well done. Anything over 160 degrees Fahrenheit is considered overcooked and should be avoided. The USDA recommends not cooking meats below 145 degrees Fahrenheit to ensure any bacteria in the meat are killed. Sashimi grade fish can be found in many Asian markets and through a fishmonger. If your local fishmonger does not stock sashimi grade fish, it can probably be ordered for you.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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