Holding backyard barbecue is popular all summer long, lured by thick steaks,onions, and asparagus marinating while the coals slowly catch and glow.Cooking fresh foods over fire , invite a few friends ,neighbors arrive with beer or their home brew ,it will be a pleasure time…,Himalayan salt blocks are the next adventure in barbecue, a new way to bring the best memories of the past into the future.
Himalayan Salt Block barbecue is threefold :thick blocks of hot salt bring a very effective new techniques to the grill,including cooking ,searing,simultaneously grilling from below and searing from above,and even cooking from within the food itself. Food gets cooked better,faster and more perfectly.Salt blocks drive flavor in cooking like nothing else.Salt draws moisture so the heat can brown and crisp the food even as the salt and fire join forces on another front,braking down both proteins and starches to create texture and flavor.
Himalayan salt blocks are made of solid salt, formed 600 million years ago when salt deposits from an evaporated sea were buried deep under the earth.Geologists call the natural mineral salt halite. In the salt range of Pakistan’s Punjab region ,giant boulders of it , sometimes more than 500 pounds, have been extracted from ancient mines.The boulders are then sliced and diced into innumerable shapes and sizes using stone cutting saws and lathes,have long been made of salt blocks and even reliefs carved directly into the walls of mines.The biggest of these salt mines in Pakistan is the Khewra mine,which features a veritable them park of salt hewn sights ,including a famous mosque and the Great Wall of China.
By far the most common use of Himalayan salt is to grind it into cooking salt.Unlike industrially made salts such as kosher and iodized salt, the natural salt contains more than 80 trace elements .When refined salt taste bitter and sour,the salt tastes is rich and balanced .The rich flavor shines though on foods cooked on Himalayan Slat Blocks.