Christmas Gift for the Curious Cook: Food Smoking & Pink Himalayan Salt Block Cooking Workshop

Is it because we are in the age of molecular gastronomy, where you could argue food is sometimes tricked into being something it isn’t, that it feels so good to unleash your culinary creativity using salt, one of nature’s purest minerals in an altogether different way?

The concept of using a Himalayan Salt Block for curing, cooking, chilling and serving was brought to my attention recently by the Scottish company Salt House. 

 From curing Scottish salmon for gravadlax, searing super fresh tuna, cooking prime Aberdeen Angus steaks, making a delicious chilled salted caramel, or using it as a serving plate, I am in no doubt, after using it over the weekend at a cookery demonstration, that this innovative yet ancient piece of sodium chloride is most definitely full of possibilities and quite literally worth its weight in the Himalayan pink stuff.

There is, and I know this from experience, something very special about having a perfectly rectangular block of rose pink salt, hand cut from the Himalayas, as part of your kitchen paraphernalia. Heaven knows I have everything else.

And then of course there’s the gentle act of heating it slowly on your stove top to a searing 500 degrees centigrade, placing it on your table and letting your guests be amazed whilst they set about cooking their own dinner.

Interested in learning how to use one? We have now included an introductory session as part of our a ‘Taste of Food Smoking at Home’ one-day fully inclusive course in Glasgow, along with an exceptionally special Christmas price offer of £36 (usually £75) if purchased from 01 – 21 December 2014. 

Places are limited, so don’t leave it too long to book. Got a curious cook in your life? We doubt you’ll find a better Christmas gift solution well, this side of the Himalayas.

Salt Blocks and a good range of specialist salts are available online at the Salt House website. 

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