On Mon, 11 Apr 2016 11:10:17 +0100, "Ophelia" >
wrote:

>
>
>"koko" > wrote in message
.. .
>> On Sun, 10 Apr 2016 19:22:38 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"koko" > wrote in message
...
>>>>
>>>> Woot Woot, happy happy, joy joy, another reason I enjoy shopping at
>>>> Grocery Outlet. Himalayan salt tapas plate, 8X4 and 1" thick. Can be
>>>> used hot or cold $2.99 each.
>>>>
>>>> https://flic.kr/p/G78RpC
>>>>
>>>> I love the smaller size, now I don't have to drag out the larger one
>>>> for smaller portions.
>>>
>>>It's not something I have ever seen. What do you do with it?
>>
>> Here are a few things I've made using the large one I already have.
>> I also really like it for cooking shrimp on the stovetop
>>
>> http://www.kokoscornerblog.com/mycor...alt-plate.html
>> or
>> http://tinyurl.com/88b8vwx
>>
>> http://www.kokoscornerblog.com/mycor...zza-stone.html
>> or
>> http://tinyurl.com/alkvzdz
>>
>> http://www.kokoscornerblog.com/mycor...-potatoes.html
>> or
>> http://tinyurl.com/89zjrs5
>>
>> http://www.kokoscornerblog.com/mycor...salt-slab.html
>> or
>> http://tinyurl.com/89kj3vw
>>
>> Here's an interesting site with more information
>> http://www.saltnews.com/cooking-with...icks-platters/
>> or
>> http://tinyurl.com/7farb2
>>
>
>All that looks good, but then everything you do looks good Does the salt
>transfer to the food? If so, does it not make it overly salty?

No, it doesn't impart much salt at all.

Here's a quote from the website I cited above.

"Their lack of porosity means that the surface area touches your food
is minimal. Compared to, say, ground up salt or naturally evaporated
salt crystals, these large blocks of salt will impart only a very
moderate saltiness. Second, the high quantity of trace minerals (1.2%
sulfur, .4% calcium, .35% potassium, .16% magnesium, and 80 other
trace minerals) impart a more mild and full taste to the salt,
providing another level of flavor complexity to your food"

koko

--

Food is our common ground, a universal experience
James Beard