We love trying different cooking techniques and here we try out the Himalayan Salt Block. Some questions came to mind before we even began:
- Will it cook properly?
- How long will the block hold heat?
- Will the salt from the salt block permeate the entree?
- Will food stick to the block?
There were others, but those were the first to come to mind. We paired this Mahi Mahi with a wonderful white wine from Paso Robles:
Watch the video below to see our dish and rock review!
Two Doods Reviews 