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October 5, 2009

Food your salt



We've talked about restaurant kitchens oversalting food before, but I bet you've never looked at salt from this point of view.

Instead of salt on food, how about food on salt?

These are blocks of pink primordial ocean Himalayan sea salt. ...

I'm not sure what I think about this trendlet and the restaurants doing it. On the one hand, it seems really silly. On the other, those blocks of salt are pretty and the whole thing is kind of fun. Does that justify it?

Thanks to summer for pointing out this story in the Milwaukee Wisconsin Journal Sentinel on this new way to use salt. 

(Trio of salt plates courtesy of Posh Salt Web site)

Posted by Elizabeth Large at 3:15 PM | | Comments (7)


Yes, but how would you wash it once the meal is done?

David Burke (of david and donatella, primehouse, various vegas locations, etc) has a dry-aging room tiled with aforementioned himalayan rock salt. The theory is that the salt really inhibits the growth of bacteria and other ill things, thus reducing the trim loss and allowing for a longer aging of meats. I haven't had one so I can't say for sure if it's better, but it's certainly interesting.

I've heard of some places heating the slabs and then cooking fish or other thin things right at the table.

Oh as for cleaning, this is from their website:

* All of our Saltware TM is indeed reusable. Salt, as you may know, is naturally antimicrobial, so it will tend to inhibit the growth of organisms and retard the spoilage of food. But, unless you are using it strictly for the display of dry food or with some sort of barrier (such as paper or a leaf) between the food and the salt, we recommend washing the plate between uses. To wash the plate, simply give it a quick rinse under warm gently running water using a moving hand or soft brush to ensure the removal of any adhered food particles and then dry it thoroughly on a rack or with a towel or in a 200 degrees F oven. Given such care the plate should last you a long time. The plate will get smaller with each rinsing, and when it is no longer serviceable at the table you can grind it into a fine finishing salt, toss it in water to make an exquisite brine or, better yet, throw it in your bathtub to experience a revitalizing primordial sea soak. It really is as good for the outside of you as it is for the inside.

Hmm I wonder if people fight over who gets to take home the used salt plates!

Also I dont know about THESE prices, but a quick google shows you can buy your own 8x8" slab for 35 dollars.

Yay! You used my story idea!

I'm very intrigued to try it in a restaurant, but I doubt I'd spring for "salt wear" for home use. Seems too much of a specialty item for my tiny kitchen. Still, I like the idea.

i'll keep my coddies on a cracker thank you very much

They had some of this at Wegmans recently, and I think I saw some carved out to be votive candle holders somewhere else.

SPEAKING OF WHICH ... Apparently they will be breaking ground in Abingdon for a new Wegmans on Thursday. (I wonder if I should bring my thurible??)

Canon, according to the Baltimore Business Journal, "[t]he [new Wegman's] store could open in 2011." The would "could" gives me pause, as if to imply, "but then again, it could open much later." After all, Wegmans stores have long been announced for Waugh Chapel and Columbia, without yet opening.

If you light a thurible today, could it stay lit until the grand opening? Now that would put the Maccabees' 8-day Hanukkah lamp to shame. ;-)

I have some votive candle holders carved out of this. Gave them out for Christmas presents to my Wiccan friends (salt is a stand in for one of their 4 elements) a few years back. It is hefty, very pretty stuff.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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