Cooooool.
Kendrick came home from a weekend in Ohio with one a Himalayan Salt Plate – a gift for me from our friend Matt – and while I don’t quite get how to use it yet, I am so excited to figure it out.
The little pamphlet that came with the salt plate says that you can use it to grill on to infuse whatever you’re making with flavor, or chill it and use it as a serving platter for things like sushi and cheese. It’s naturally anti-macrobial, so it’s easy to clean, and it does change color/shape over time – the pamphlet even says that someday, when it gets too small for cooking or serving on, it “will be a perfect size to grate over your food, break up for making soup, or even throw in your tub for a detoxifying salt bath.” SO COOL.
Now, the chilling and serving I get…but the grilling is confounding me a bit. Do you have to use oil if you don’t want the meat (or whatever) to stick? What kinds of things taste best when grilled on it? Can you put it in the oven to bake things on, or is it for stovetop use only?
So many questions. If any of you have used one of these things before, would love some recommendations!
