Fathers day gift from daughter, a nice salt block, haven't cooked with one before so I'm looking forward to giving it a go, if anyone has/used one of these I'd be interested in how it went, what ou learned to do/not do.
Guess I'll spend a little utoob time for learning how to use it as well
Posts: 23461 | Location: Florida | Registered: November 07, 2008
They can break/shatter if heated too quickly, particularly if you are in or have recently experienced high humidity. I suspect most of Florida qualifies.
The “POLICE" Their job Is To Save Your Ass, Not Kiss It
The muzzle end of a .45 pretty much says "go away" in any language - Clint Smith
Posts: 2891 | Location: See der Rabbits, Iowa | Registered: June 12, 2007
Originally posted by HRK: Picked up some sea scallops and fresh shrimp at Fresh Market along with a couple of white potatoes and some asparagus to give it a go.
If you really want to do something cool. You can use it to cook at the table while you eat your salad/appetizers. Went to a restaurant once that did this. Brought out petite filet Mignon and shrimp and scallops on a hot hunk of salt. You cook it yourself at the table while you ate apps. Once it was near done they gave you a soy sauce based liquid to drizzle over it a ND a hunk of butter. Forgot what they used as an insulator and I think the table was slate too. Very cool idea. Plus you can't send back to the chef if its overcooked.
Jesse
Sic Semper Tyrannis
Posts: 20827 | Location: Loudoun County, Virginia | Registered: December 27, 2014