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(Rocket is working on the big plank. We have a smaller one to use up in the Galley fridge if doing shift-change buffet!”)
Looking to add a little adventure to your culinary life? This hand-carved Himalayan salt plank is a beautiful, versatile tool for cooking and serving food in unexpected ways.

Himalayan salt’s dense crystalline structure allows the plank to retain both heat and cold. Chill it for serving fruit, cheese, sushi, appetizers, sorbet, or desserts. Heat it gradually on a grill or stovetop to cook vegetables and other foods.

Cooking on salt produces a distinctive mineral flavor and seasons food as it cooks. The amount of salt absorbed depends on the food: moist foods absorb more, while fatty foods absorb less. The plank retains heat for an extended period, allowing food to cook evenly and continue cooking after it has been removed from the heat.

These are hand-carved in Pakistan and since this edition is a tip on neat kitchen tricks, not an ad, we will just suggest a quick Meta search on the title and you will have everything in a flash. And more.
IMPORTANT CARE NOTE

Salt planks can crack if heated or chilled too quickly. Moisture trapped within the salt expands during rapid temperature changes. Gradual heating, cooling, and careful cleaning will help extend the life of your plank.

HEATING

The salt plank may be used on a grill or on a gas or electric range. Or, under the family Oldsmobile in a Michigan Winter traffic emergency. But this is one I love since it enlists Rocket for the labor and I can do something interesting.
Always maintain at least one-half inch of space between the flame and the plank. Use a heat-diffusing ring on an electric range.
Heat the plank gradually in three stages, allowing 10 to 15 minutes for each stage:

• Room temperature to low heat: 0–200°F
• Low to medium heat: 200–350°F
• Medium to high heat: 350–550°F

Gradual heating is especially important during the first use or when the plank has been stored for a long period in a humid environment.

Lightly drizzle cooking oil over the plank or directly onto the food.
Pat vegetables and other ingredients dry before cooking. Wet foods and water-based marinades can absorb excessive salt and may introduce damaging moisture.
The plank will remain hot for at least 30 minutes after it is removed from the heat. Food left on the plank will continue to cook.
Serve and enjoy.
CHILLING

Place the plank in the refrigerator for at least one hour so its internal temperature decreases gradually.
For foods requiring a colder serving surface, transfer the plank to the freezer for an additional two hours.
A chilled or frozen plank is ideal for sushi, cheese, fruit, sorbet, ice cream, appetizers, and desserts.
CLEANING AND CARE

Do not rinse the plank directly under running water or immerse it in water.
Scrape away food residue immediately after use, exercising caution while the plank remains hot.
Allow the plank to cool completely.
Scrub the surface with a slightly damp scouring pad or brush.
Wipe with a damp cloth and repeat if necessary.
Do not use soap or chemical cleaning products. Salt naturally inhibits many microorganisms, but the plank should still be cleaned carefully after every use.
Allow the plank to dry completely for at least 24 hours before using it again.
Store in a cool, dry place in the Galley. ready storage locker down in the building main kitchen..

Here is how Vic’s Dad, WER, did it when George Romney asked him to produce some appliances with personalties to match homeowners. This was the ad for the 1965 Kelvinator Originals: You will see more if Rocket keeps Deirdre distracted!

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