The Sweet Sea Salt Slate can be heated for cooking food on. To cook the food (meat, fish or vegetables) completely, pre-heat the fan oven to 250 degrees. Put the block in the oven and heat it up for 20-30 minutes, letting it reach a temperature of 200 – 220 degrees.
At this point the block can be removed from the oven and the food carefully placed on top, depending on the thickness of the food, the whole thing can be put back in the oven for a few minutes, as required.
At this point, remove the food from the oven and serve it up directly on the block.
Half – Cooking/ Warming
To half cook or warm the food (meat, fish tartare or eggs) pre-heat the fan oven to 250 degrees. After 10 minutes put the block in the oven and heat it up for 10-15 minutes, letting it reach a temperature of 120-130 degrees.
At this point the block can be removed from the oven and the food (very carefully) placed on top, serving it up immediately.
In this way, the guests can taste the tartare directly or ‘cook it’ longer, to their liking, on the block of salt.
The hotter the block, the faster the salting process of the food.
The longer the food remains on the plate, the more salt it will absorb unless protected (by it’s own skin, egg white, spices, etc.)
It is advisable to use plates that can withstand high temperatures (ceramic, stone or wood)
To protect the plate it is advisable to place a linen doily between it and the block.
The Sweet Sea Salt Slate can be cooled to keep the product fresh, with the advantage that the food will not stick to the block (unlike food served on ice). The block can be cooled by keeping it in a blast chiller for 6 hours at -25 – 30 degrees (in the case of fish dishes it is advisable to chill the food as well as the block) or, if using a freezer, ideally for at least 24 hours.