The thick 8-by-11-inch piece of solid salt can be placed directly on a stove burner and heated gradually; it will not melt. Lightly brushed with butter or oil, it will fry eggs that come away with quite enough salt. The same goes for jumbo shrimp, fish steaks or fillets, thin slices of beef and portobello mushroom caps.
Pink salt from the Himalayas has been used for seasoning by chefs at fancy restaurants ... and now, you can cook food directly on the slabs of the stuff!
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