Ingredient: gem salt from Pakistan.
- Cutting and salting board
- Stone grill
- Serving dish
Cutting board: Clever! The salt board enables both the cutting and the salting of your food.
Stone grill: The salt board can be heated in the oven (1 hour at 250°C). Be careful, the board must be heated gradually in order not to be damaged. Once warm, it can be used as a stone grill (do not add fat). Be careful, do not burn yourself. Place the salt board on a table mat in the center of the table to cook prawns, scallops, thin slices of fish or meat, vegetables, sliced mushrooms or fried eggs. The salt board will keep the heat for about 20 to 30 minutes.
Serving dish: The salt board can be used at room temperature but also cold for the presentation of cheese, salads, carpaccios, sushis and sashimis. In this case, place the salt board in the refrigerator for one hour to chill. Once chilled, place the food on it and serve.
Each salt board is unique. Its colour may change and cracks may appear. When the salt board becomes to thin to cook food on it (less than 2cm thick), you can crush the board and use the salt blocks to salt food with a ceramic grater.
Do not use detergents.
Do not soak in water
Do not place in the dishwasher
Care and cleaning instructions:
Wipe the salt board before the first use.
After each use, cool the board on a wire rack. Wash the cooled salt board with warm water and a soft brush and tamp dry with a paper towel before setting on a drying rack for 24 hours. Do not use soap or detergents that may damage the salt board. The salt it contains has antibacterial properties.
Store in a dry place and away from light in its original box.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.