Ways to shop at Charelli’s during Covid-19
At Our Storefront Window
We are located at 2851 Foul Bay Road. Line up and do your shopping from our customer service window. Order your Cheese, Meats, Spreads, Housewares, Specialty Groceries and our housemade Meals and Sandwiches, all from a contactless, safe distance. Use your smartphone to browse products on our website and allow our friendly, knowledgeable staff to help you fill your order.
In Store
Starting December 5th we will be opening the store SUNDAYS and MONDAYS only for in store holiday shopping. A maximum of 2 customers will be permitted in the store at a time. This is on a first come first serve basis. Masks are required to shop inside the store for our safety and yours.
Contactless Pick Up
Shop our online store. Select the pick up window option. Precede to the store and pick up your order
Place your oder by Phone. Call us at 1-250-598-4794
Salt Block Cooking Instructions
Your Himalayan salt block will take on a life of its own once you start using it and sometimes even before then). While it might be nice for slat to offer all the stability of stainless steel, this is simply not the case. Salt is a natural, sometimes unpredictable mineral.
Disclaimer: If you wish to cook on your salt block, please understand that you assume all responsibility. The staff is not responsible of damages, injury or loss due to heating of Himalayan Salt products.
Serving
Moist foods like radishes, fruits, mozzarella, steak Tartare, and sashimi take on seasoning the moment they touch the block. Fanning out, or otherwise arranging the food to reduce the surface area contacting the salt block is a good way to limit how much salt it takes on. Brushing the block with olive oil will also reduce the amount of salt that dissolves form the block.
Cooking
Salt blocks turn opaque when heated, and may develop fissures or even large cracks. They may also take on colour from the proteins cooked on it. Don’t get upset by the behaviour of your salt block. Salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm.
Heating Instructions: (requires ~40 minutes)
Be sure the salt block is rated “cookware” at the front of this guide. You will need a gas stove top. If using electric, place a circular ring of metal such as a tart pan with a pop-out bottom to create a small air gap between the heating element and the block. Do not heat your salt block in the oven, as damage to your salt block and/or your oven may result. Make sure the block is completely dry. If wet, dry thoroughly with a paper towel before heating.
Place your salt block on the burner over low flame. After 15 minutes (allow more time for blocks larger than 9″ X 9″ X 2″), increase heat to low-medium. After another 15 minutes, increase heat up to medium-high. After another 10 minutes, your slat plate will be hot enough to cook on. If extremely hot saute temperatures are desired, increase flame to full high for another 5 to 10 minutes.
Caring for Your Salt Block
If hot, allow to cool completely first. After each use, moisten salt block with a sponge (do not use soap), scrub with a scouring pad to remove any stuck matter, and wipe with clean wet sponge. Repeat until block is free of any cooked on food. Tamp dry with a paper towel or clean cloth. Set o a drying rack. This process removes only a very thin later of the salt and preserves a relatively smooth surface. Treated with care, a salt block can provide many uses.
Check out the book, Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks for more information and recipes on Himalayan Salt Blocks. Also, visit the Bitterman Salt Co blog – www.saltnews.org.
Recipe & Cooking Ideas