So I really wanted a roasted bell pepper recently. And ok, I don’t have a gas stove (grrr) and I didn’t feel like throwing the pepper in the oven for awhile. So I decided to have fun in the kitchen. I love to cook, so why not play more. The pictures explain it all. I had every single fan on in my kitchen and brought in two others and had them on at top speed. Also had several windows open. I did not want the fire alarm to go off or any neighbors to wonder. In the end, the pepper was perfect!
Got a salt block from Salt Works for Christmas a few years back and decided to put it back to good use. Salt blocks can be used for either cooking food or serving cold food on to get a bit more flavor (without heating it up). I normally do the former.
To do that, you heat it up very slowly over the course or 45-60 minutes. You can do it on a gas or electric stove, with some considerations in mind, based on what the salt block makes contact with, so that it doesn’t crack. Over the course of heating the block, we increased the heat on the (gas) stove incrementally over the course of about 45 minutes, in 10 minute intervals.
When you put the meat on the block, it picks up just a hint of salt on the exterior and then you get the balance of the meat flavor on the inside. We decided to cook a nice tuna steak the other night. When we felt the block was hot enough, we brought it to the table and threw the tuna steak on there. Of course, after you spend all this time prepping this piece of salt, it takes zero time to cook the meat. But, that’s why we love cooking — the prep! Took less than a minute or two to get the tuna to where we wanted. Even cooked a bit more than (I) wanted, but it was fun to watch.