Salt Block Cooking is one of the newest things in the catering world. We have decided our very first venture into salt block cooking will be at the Newport Flower Show cocktail event this weekend. We will start the process by using natural hardwood charcoal in the grill. After the first flames extinguish, the salt blocks will placed on the grill top and allowed to heat to 500 degrees. The protein is then cooked on the blocks and allowed to caramelize when touching the hot blocks, sealing in the juices. The added benefit is the pronounced salt flavor from the blocks.
Our Salt Block Menu for the Flower Show:
Pork Tenderloin Medallions with Guava-Passion Glaze
Jumbo Shrimp with Preserved Lemon Charmoula
Accompanied by Quinoa and Arugula Salad
Some facts about this new cooking tool:
- Salt blocks come from prehistoric salt deposits in the Himalayan mountains.
- Boulders sometimes weighing as much as 500 lbs. are cut into uniform flat blocks.
- They are the new teflon pan for the 21st century cook.
- The blocks have very little porosity and because they have no residual moisture and can be safely heated and chilled to extreme temperatures.