We are always looking for new and interesting ways to prepare our dinners. When we have lots of time on the weekends, we break out the salt block. Cooking on a salt block can be a fun and easy way to prepare simple tasty food. It brings an intense flavor to your food beyond what you’d get from merely dusting with salt before eating. It’s been a little bit of a learning curve to figure out how to best use the block. Eventually we established a “protocol” of sorts and enjoy bringing this out when we have the time to allow the block to heat up slowly. It’s a great choice for a cooking method when you have that amazing piece of grass fed meat that needs to be prepared perfectly.
We bought a 2″ thick himalayan salt block from amazon, with a book … and then went to town! We’ve learned a lot of lessons along the way, which we’ll summarize here:
- Cooking on a salt block takes some practice and time. You want to heat the salt block up slowly, so trapped internal moisture has time to escape without cracking your expensive block! Place your block on the exterior ring of a removable bottom tart pan on top of your stovetop burner. Do not place your salt block directly on your burner! Gradually increase heat over the course of 45 minutes to one hour until very hot.
- You want the salt block very hot. This will create an instant sizzle and salt-crusty shell that seals in the moisture of what you’re cooking, but doesn’t let too much salt permeate your veggies or meat.
- Ideally, it’s best to buy your salt block in person (not sight unseen), because you want to inspect it for large cracks. These will become huge fissures quickly, allowing oils and juices to flow through, and eventually break your salt block.
- Slice up whatever you want, and it’ll cook quick! Sliced grass-fed steak is one of our favorites. It takes about 5-10 minutes once the block is hot. We have also had great luck with peppers, onions, zucchini and believe it or not, eggs sunny side up.
Because we at Uli Nalu are advocates of the high healthy fats lifestyle (ketogenic), we always try to come up with a dipping sauce for our meats and veggies. For this meal, we whipped up a batch of smokey cream sauce. Its one of our best sauces yet!
Here’s our smoky dipping sauce recipe:
- 2 eggs yolks
- 1 tablespoon dry mustard
- Salt and pepper to taste
- Juice of one fresh squeezed lemon
- 2-3 cloves of (preferably) roasted garlic (raw is ok)
- MCT oil (Brain Octane) (amount depends upon when you reach desired consistency)
- 1 tsp of hickory liquid smoke
- Two chipotle peppers from a can
Mix together yolks, salt, pepper, mustard, lemon juice and roasted garlic with a blender or immersion blender. Once well mixed, slowly drizzle in oil until you reach your desired consistency (approximately 3/4-1 cup of oil). Then add peppers and liquid smoke. Add more peppers if you want it hotter but this does have a bit of a kick to it!