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Jul 9, 2009 03:33 PM

Himalayan Salt Slab

How are you using yours? I just got my first and want ideas. I am thinking of paper thin fluke with lemon and olive oil first.

What do you think?

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  1. I think you should start with really cheap ingredients. My first (and only) encounter with one of these things was so dreadful that I passed my slab off to Candy. I cooked very thin slices of zucchini. They were so salty as to be inedible. I believe my mistake was to use a spatula to turn the slices, rather than tongs: the spatula scraped up too much salt. I was so traumatized, however, that I didn't have the courage to try anything else. Good luck! BTW, although it's pretty hanging out on the stove top, don't do that -- it will start to melt.

    1. I just received mine and can't wait to try it! I would definately go with the sushi route, chilling the block first.

      I also want to heat the block and use it tablesiide to warm very thin slices of tenderloin...Fresh butterflied shrimp may work as well...