Richard Frank-Huff's Seattle Social Blog - Comments

Toni B: Cooking On A Himalayan Salt Slab

nospam@example.com (Toni B) — Sun, 13 Jun 2010 00:54:36 -0400

Richard, fancy seeing you here . I just stumbled across this blog of yours while researching salt block cooking after reading about it in some random magazine - fascinating to say the least. Next time we see you guys in person I'd like a demonstration please!

Gary: December Snow Storm - 2008.

nospam@example.com (Gary) — Fri, 14 May 2010 11:47:19 -0400

Enjoyed Richard ! Sincerely, a native Seattle-ite. Best Wishes !

Richard D. Huff: Apple MacPro1,1 Running 64bit Windows 7 Under Boot Camp.

nospam@example.com (Richard D. Huff) — Mon, 19 Apr 2010 09:50:25 -0400

fj100: I disagree. Jowie's instructions have worked for me multiple times. In fact, that step is one of the easier steps in the process (which is why I gave it a score of 3 out of 10 for difficultly). I'm sorry that it didn't work for you.

fj100: Apple MacPro1,1 Running 64bit Windows 7 Under Boot Camp.

nospam@example.com (fj100) — Sun, 18 Apr 2010 14:01:52 -0400

Jowie's imgburn process does not work so your post is worthless without proper instruction on how to get a properly created boot disk to load.

Aaron Johnson: Napa Valley Marathon - 2010.

nospam@example.com (Aaron Johnson) — Wed, 10 Mar 2010 10:28:16 -0500

Congratulations. I am inspired by you people who can get out there and make it happen. Running is my least favorite way to exercise... I might like it better if I actually ran more however.

Richard D. Huff: Cooking On A Himalayan Salt Slab

nospam@example.com (Richard D. Huff) — Tue, 23 Feb 2010 17:26:37 -0500

Laura: thanks for weighing in on the subject! It's always nice to hear from you.

Laura: Cooking On A Himalayan Salt Slab

nospam@example.com (Laura) — Tue, 23 Feb 2010 16:39:01 -0500

A couple of things to keep in mind when Cooking on Salt.

1. It is the amount of moisture in the food that will dictate how much salt will be dissolved and, therefore, how salty the food will taste when cooked or presented on a Salt Plate.
2. Time matters, especially with wet foods. Wetter foods will pick up more salt in a shorter period of time.
3.Temperature plays a big role, too. You don't want to "steam" your food on the salt. It will cause more salt to be dissolved and make the food saltier tasting. The best thing to do is get the salt good and hot before putting the food on it. This way you will get a good sear that will prevent moisture loss and dissolve less salt.
4. Create a physical barrier between the salt and the food. Even a light coating of oil or butter on the salt will create enough of a barrier to prevent dissolving too much salt. You can also try a sprinkle of herbs and spices or a layer of aromatic leaves.
5. Read the in depth article, including recipes and photos, on cooking with Himalayan Salt by noted food editor Nancy Stohs. http://www.jsonline.com/features/food/48906322.html
6. As the originator of the concept of cooking food on salt instead of merely salting your food, Primordial Ocean Salt Himalaya (tm), a/k/a POSH Salt(tm), is always happy to answer any questions regarding the care and use of genuine POSH Salt and Saltware (tm) products. Visit us at www.poshsalt.com and don't forget to mention the "Richard Huff discount" if you are ordering!
Good luck!
Laura E Castelli RN, Esq
President
Primordial Ocean Salt Himalaya (tm)
www.poshsalt.com

Richard D. Huff: Cooking On A Himalayan Salt Slab

nospam@example.com (Richard D. Huff) — Tue, 23 Feb 2010 15:50:23 -0500

Greetings, Natalie. My guess is that your salt block wasn't hot enough. Or, there's a very rare possibility that the salt wasn't real Himalayan salt (which is extremely dense salt). My suggestion would be to get the salt up near 500F before cooking the meat on it. Also, reduce the amount of liquid to reduce the amount of dissolved salts. As a final solution, you can always separate the food from the salt by laying down a bed of vegetables or fruit. I've done that with both fajitas (onions + peppers) and pork chops (apples). Make sense?