Please reprint your salt slab brochure here:
| saltslabbrochure-v3.pdf |
Some quick tips on SALTOPIA's SALT SLABS:
Your salt slab's longevity will depend on a variety of factors from the foods being cooked on it: the moisture, fat content, thickness, and then also temperature of the salt slab. A food that has a higher level of moisture (fish for example) will absorb salt faster. Meanwhile, a fattier food such as a skirt steak, will repel the salt. Applying oil onto the salt slabs before cooking on them will also reduce the amount of salt coming off the slab and entering the food. The more you oil, then the less you’ll salt! You can use any type of oil as well: olive, grape seed, truffle and so on.
Foods that cook quickly usually work best. Always make sure pieces of food are cut to an appropriate thickness and that the salt slab is hot enough. Cooking on a salt slab that hasn’t been heated high enough will not only over-salt your food, but it will also degrade your slab much faster.
Salt slabs turn opaque when heated, and may even develop cracks. They may also take on color from the proteins cooked on it. Don’t be surprised by the changes after using it! It’s all part of the charm! Also, always cook on the same side of the salt slabs. This helps to preserve the life of the salt slab. When you flip it and cook on both sides, it may crack more than you’d like.
Your salt slab's longevity will depend on a variety of factors from the foods being cooked on it: the moisture, fat content, thickness, and then also temperature of the salt slab. A food that has a higher level of moisture (fish for example) will absorb salt faster. Meanwhile, a fattier food such as a skirt steak, will repel the salt. Applying oil onto the salt slabs before cooking on them will also reduce the amount of salt coming off the slab and entering the food. The more you oil, then the less you’ll salt! You can use any type of oil as well: olive, grape seed, truffle and so on.
Foods that cook quickly usually work best. Always make sure pieces of food are cut to an appropriate thickness and that the salt slab is hot enough. Cooking on a salt slab that hasn’t been heated high enough will not only over-salt your food, but it will also degrade your slab much faster.
Salt slabs turn opaque when heated, and may even develop cracks. They may also take on color from the proteins cooked on it. Don’t be surprised by the changes after using it! It’s all part of the charm! Also, always cook on the same side of the salt slabs. This helps to preserve the life of the salt slab. When you flip it and cook on both sides, it may crack more than you’d like.
