InPDX {Salt Block Cooking Class}

Monday, August 3, 2015

If you have been stopping by Martha Chartreuse for awhile you know that I am a big fan of Instagram! It really is how I discover so many amazing spots, bloggers and creators. Not so long ago The Meadow hosted an Instagram giveaway for two tickets to a Master's Salt Block Cooking Class with Mark Bitterman. I was the lucky winner and had the great pleasure of attending the class with my friend R!

I have always been fascinated, and intimidated, by salt block cooking, but this intimate class allowed for plenty questions, well-rounded insight and delicious food. Because the best way to experience a kitchen gadget is through eating!! 

Delicious, fresh figs served on a salt block.

You are probably wondering what exactly salt block cooking is. My mother certainly was when I was texting her photos of the class. Essentially, it is the use of a specialized salt product for the cooking, preparation and presentation of food. Really, you should just check out this great article from Splendid Kitchen for a more comprehensive overview. I did learn a lot of amazing things though...

What I learned about presentation.....

When serving food on the salt block the amount of contact the food has with the surface will determine how salty it will get. 

It takes just 5 minutes for the food to become salted. The longer it sits, the saltier it will be.

Olive oil can be brushed on the surfact to create a barrier and slow down the salting.

Watermelon, feta and mint salad || Caprese || Mozzarella, green apple and balsalmic

What I learned about cooking on the salt block....

If you have an electric stove the salt block should not touch the coil directly. There should be at least a half inch between the block and the direct heat.

For the first few uses heat the block for over an hour slowly raising the heat. 

Blocks can also be chilled to make ice cream or temper chocolate. But the block can't do both. 

It is recommended the block be about 1.5-2" deep.

Flank Steak and Scallops

Educational odds and ends....

Don't wash the block! To clean wipe it down with a damp washcloth or paper towel.

Salt blocks are about 600-million years old. Talk about aging well!

Pure chocolate cannot absorb salt. The milk used when making chocolate absorbs flavor.

Always enter fun Instagram contests!!!

Chocolate Fondue


  1. This is so awesome! I've always wondered about salt blocks too, but figured it was too fancy for me to ever rig up at home. I didn't know you could make ice cream in them though! Pretty cool.

  2. I really really want some of that chocolate fondue. And how good would ice cream in a salt block be?! So cool that you won that class! Question - if you were putting the salt block on a stove, how would you heat it up without having it touch the coils?

  3. Photos you take are always so stunning. Thank you for sharing! I do hope I will eventually find enough time to try some of great ideas and recipes you share.

    Dijana @ The Funny Nanny

  4. This is so interesting! I had heard about salt block cooking before, but I really didn't know much about it!

  5. I've seen meat and eggs on a salt block, but it looked too messy for me to attempt - the recipes you showed where the salt block can still look beautiful for presentation are a little bit more up my alley though I confess I don't know how often I would realistically use it...

  6. Interesting... I was with Michelle on the scary part. I'll have to try it now.

  7. Ooohhh that class looks fabulous! I'm jealous!!! What a great tip about spreading olive oil on the block to cut down on the saturation factor!

  8. What a cool class to take! I've been curious about salt block cooking but always filed it away under "ain't nobody got time for that." Thanks for sharing how it all works!

  9. I've always wondered about salt block cooking... I think that fondue would be reason enough to try it! WOW. Adding a salt block to my wish list!

  10. I've never even heard of a salt block like this. Very interesting, it's probably not something we'd use though. As we never put salt on anything.

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