Martha Chartreuse: 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.