Sear, season, cure, and caramelize your way to mouthwatering meals.
Tie on an apron, grab your ingredients, and get ready to impress.
Anyone can man a grill or flip a frying pan. But how many people do you know who can cook with one of these? It's called a salt block, and while the name is pretty self-explanatory, it can do a whole lot more than you might think. Learn the finer points of using it to make great meals, add a few good recipes to your arsenal, and finish things off with an extra hit of seasoning. Then sit back and collect your bragging rights.
Himalayan Salt Block, 8" x 8" x 1.5"
This is one of the most natural (and coolest) cooking surfaces known to man. They're excavated from deep inside the Himalayan mountains as huge boulders that've been protected from pollution and impurities for centuries, then get cut down to a kitchen-ready size of pure, pristine salt. Cure, sear, or serve to instantly add a Michelin star-worthy kick of seasoning to your dish. Let's see Teflon do that.
You can use it a few different ways:
Chill the block down by stashing it in the fridge or freezer. Once it's cool, pull it out and top with fruit, cheese, carpaccio, sushi-grade fish, or chocolate. The salt will add a frosty layer of flavor and draw out new subtleties in your dish.
Heat the block on a stovetop or grill, then sear like you've never seared before. The block's crystalline structure keeps it from melting and makes it capable of incredible heat retention and distribution, so you can get it blazing hot and then cook a prime ribeye, seasonal vegetables, fresh seafood, or whatever else. You'll get a flavor-packed crust from the high heat, and a uniquely rich seasoning from the salt.
Leave it at room temperature and use it as a flavor-boosting serving tray. Pile on some charcuterie, French bread, cheese, and any other bite-sized snacks that you think could benefit from a light layer of seasoning.
Whichever you go with, the block will last for dozens of uses when properly cared for (there are detailed instructions inside the box), so it'll see you through plenty of dinner parties, date nights, and midnight snacks.
Salt Block Cooking by Mark Bitterman, 224 pages
Need some inspiration? Mark Bitterman, who knows salt like a master sommelier knows wine, has got a few ideas for you. His cookbook packs 70 recipes like salt-grilled sliders, salted gelato, and salt-seared scallops, all of which will get your mouth watering.
But it's not just recipes. You'll get a detailed "how" and "why" for cleaning, storing, and maintaining your block. And, of course, it goes in-depth on the best ways to cook, whether you're making burgers over a grill, bread in the oven, seafood on the stovetop, or any number of other options.
Fleur de Sel, 0.7 oz
You've never tasted salt like this. It's the highest of high quality stuff, hand-harvested from the finest crystals in the sun-dried salt ponds in Guatemala. It's got a delicately coarse texture with just a little crunch and a rich mineral taste, all of which make it perfect for finishing your dishes. Add a dash to whatever you're about to eat and watch the flavors skyrocket.
Stock the fridge, call up some company, and bring your appetite.