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Himalayan Salt Stone
Scott Hagnas | April 1 2010

Himalayan Salt Stone - Miscellaneous -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
This isn't really a recipe per se, but a tasty, simple way to prepare many meats and vegetables. I received my Himalayan salt stone as a Christmas gift, and have been using it frequently. Meats cooked on this thing are delicious!

Basically, the salt stone is just that: a thick, square block of salt that you can use as a cutting board OR cooking block. I got mine at The Meadow here in Portland, Or. You can order the stones from them or numerous places online. The Meadow's website has full instructions for using the stones.

You can cut fruit on the stone and the fruit will absorb some of the salt. You can also cure sushi grade tuna on the stone. My favorite use, though, is cooking on it.

You'll need a wok ring if you have an electric range. The block must be elevated at least 1/2 inch above the element. If you have a gas range, the block can sit on the element without the ring. Turn the heat on low for 20 minutes. After 20 minutes, increase the heat to low-medium. (this is one downside to the stone - it takes a long time to get up to cooking temperature) After 10 more minutes, your stone is ready to cook. The Meadow suggests putting a drop of water on the stone to see if it sizzles to verify that it is hot enough. If it's good to go, then simply place your meat of choice on the stone and cook for a couple of minutes per side. No seasonings are needed; the stone will take care of that!

Thin cuts of meat such as flank steak are a great place to start. Since it takes so long to get the block up to cooking temperature, I usually make sure to cook up several meals when I use the stone. Good luck!
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