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 |  | Discover The Heritage Of Pacific Northwest Cooking.| Manufacturer #: | WDP 001 | | Price: | $14.99 | | In stock. Usually ships in 1-2 business days. | | Item #: 22077 | |
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| Discover the distinct flavors and aromas of wood plank cooking for yourself with these Cedar Planks. It's as easy as one, two, three - just soak the plank, place on hot charcoal or gas grill until it smokes and then arrange your seafood, meat, poultry or vegetables. After 8-25 minutes of hot smoking you've got a delicious meal!
Cedar is characterized by a sweet-smoky-spicy aromatic. The spicy-smoke that cedar imparts makes it an excellent compliment to sweet sauces, marinades or rubs. It can help to think "sugar and spice" when it comes to crafting your own flavorings with this wood.
Higher temperatures create more smoke -- and flavor. On a barbecue set to medium-high, these Grilling Planks will smoke, char and deliver a richly flavored and moist entree. On gas grills, the heat can be easily adjusted to create a sweeter smoke (low setting) and give each plank two or more uses. Charcoal grills may char on the first use.
But it's not over yet. After the plank has charred and blistered, crumble it up and let pieces fall to bottom of the grill and reuse them as seasoned smoking chips. Absolutely wonderful when grilling vegetables.
Each untreated cedar plank measures 14" x 7" x 5/16". Package of 3 planks with instructions and recipe.
For more information about Cedar Grilling Planks, look below. Find out about the history of planking, instructions for use, how planking works, baking planks vs. grilling planks, common questions and answers, testimonials, key benefits, and a great recipe for the Cedar Grilling Plank.
History of Planking
The Pacific Northwest has long been rightly famous for the technique of roasting fish and game on wood planks. Early explorers extolled the aroma and flavor of this technique.
Native Americans pioneered the art of roasting fish and game on wood planks. Early accounts praise the aroma and flavors imparted by this cookery.
As European settlers inhabited the region, they adopted the method. Over time, they added traditional seasonings and vegetables to the tasty mix.
Later, world-renowned chefs added Epicurean refinements for millions to enjoy. The result of this cultural mingling is one of the most delicious and wonderfully simple cooking methods in the world. And one you can easily master at home.
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Instructions for Grilling Planks
- Rinse plank. Fill a container with water - one large enough to fit the plank - a pan, sink or heavy plastic bag will work. (Adding 1 tablespoon sea salt to the water improves flavor. Variation: use dry white wine, apple cider, citrus or berry juice.) Submerge for at least 20 minutes and as long as 4 hours. (Soaking the plank adds moisture and resists burning while on the grill. Starting with hot water will shorten soak time.)
- Prepare the barbecue as instructed by the manufacturer. It is ready for use when the temperature is about medium-high, or about 425(°F). At this temperature, the grilling planks should give off a medium to light smoke.
- Place the soaked plank onto the grill and close the lid. Within a few minutes, the plank will begin to smoke and crackle. (New plank only: a heat-seasoned plank imparts better flavor and controls warping. Carefully flip and toast each side of the plank a few times, 1-2 minutes a side. Select the best side up.) Raise the lid, place the food onto the plank then return the lid. (Keep a spray bottle with water nearby. If the plank gets too hot, it may begin to flame. Please be mindful of this. Carefully extinguish flames, adjust heat, and continue planking.) Cooking times can be as short as 8 minutes and up to 25 minutes.
- Can Grilling Planks be reused? Yes, if they are not exceedingly charred or cracked. Simply brush clean with warm, soapy water, set up to dry and store in paper bag. Re-soaking is optional.
- TIP: After the plank finally chars and blisters, crumble it into the bottom of the barbecue and reuse as smoking chips. Great for grilling vegetables!
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How Planking Works
When a Plank is new and before it goes into an oven, lightly rub olive or vegetable oil over its top surface; do not oil the bottom. Seasoning helps prevent food from staining or sticking to it and liquids from being absorbed.
Preheating and positioning the plank is important so that the plank will be hot enough to cook from below as well as above. The oven rack should be set to a middle-to-upper position. Place the plank on the rack, set the oven to "bake" (350°F) and let it preheat for at least 15 minutes.
Have the items you want to cook ready. Remove the plank from the oven, arrange the items inside the oval, and then return to bake. Cooking times and temperatures will vary depending on the items and quantity. In general, seafood will cook from 15 to 35 minutes and meats up to 50 minutes.
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Baking Planks vs. Grilling Planks
Baking Planks impart their flavors lightly, allowing more subtle flavors in a dish a greater presence to the palate. Grilling Planks impart a more dominant, smoky layer to dishes.
Baking Planks are durable, elegant and reusable. Grilling Planks expend quickly with minimal clean up.
Baking Planks develop a sweet, woodsy aroma that enriches the kitchen and dining areas. Grilling Planks can make exquisitely smoked foods from any backyard barbecue.
Both planks have been proven to be one of the best methods of cooking salmon and other seafood by chefs, critics, and customers.
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Common Questions and Answers
How easy is it to clean the plank?
- Very Easy. Holding the surface under running warm water, use a soft bristle brush and a little liquid dish soap.
Does the plank retain food odors?
- No. However, there may be times when cleaning at the sink may not be enough. Even after seasoning the plank, juices and oils may still seep into the pores of the wood. Here's how to remove them: Set the oven to 350°F. Get a clean rag or paper towel. Place the plank, oval side down, onto the middle rack. After 30 to 40 seconds, lift the plank out and turn it over. The surface will be oily. Quickly wipe it clean. Repeat the process two more times, or until the plank smells clean. It is important that you not leave the plank in too long as it will darken and the oils will smoke.
Is washing enough to keep it sterile?
- Yes. Though it is again sterilized while preheating: 15 minutes at 350°F.
Will the plank burn in the oven?
- No. They are designed to withstand normal baking temperatures. Used as we recommend and at 350°F, the plank will be trouble free. Over 400°F, the plank will smoke. While a light smoke may still be safe, venting the smoke away from the oven will soon become a problem. Consequently, we do not recommend using it above 450°F. Over time, the underside will gradually darken during which are released subtle, smoky essences.
Can I use cedar or alder wood planks from a lumber yard?
- Yes. Just as we began by using simple planks, you can too. Keep in mind these important points when using other planks: (1) The cedar must be Western Red Cedar; other cedars are too strong and unpleasant (2) Be sure that any wood has not been treated with weatherproofing chemicals. Remember, most people assume that you will be building something with the wood you buy --- not cook on it (3) In the oven, set the plank on a baking sheet. If a crack forms, juices will be caught by the sheet and not drip into the oven.
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Testimonials
"Cooking fresh-caught salmon on a plank was the Pacific Northwest Indian way of preparing their bounty. The ancient cooking method is now introduced to the modern kitchen with the Cedar Baking Plank...The delicate flavors of the fish are richly enhanced by the sweet tang of the wood." ~ Bon Appetit
"Roasting fish on wood is the very best way of cooking that I have ever seen. There is no comparison with any other surface--it's just divine!" ~ Sally McArthur, Executive Chef, Anthony's Restaurant (Seattle, WA)
"The big thing about that whole flavor development, is that it just comes up [and is] fabulous. It is so good that the idea of that with vegetables really grabbed me!" ~ Graham Kerr, formerly the Galloping Gourmet
"…Not only does a wood plank add delicious flavor and aroma to the fish, but is also doubles as an unusual and attractive serving platter. You can carry the steaming fish to the table right on the plank." ~ Simply Seafood
"I want to tell you how thrilled I am with my baking planks. We bought one a few years ago and love it. However, I wanted to make sure we had an extra one for special occasions…We love the way the fish tastes baked on your planks!" ~ Louise J. Beamer Casper, WY
"What impresses the guests in our restaurant is the ability to use the plank as a serving plate. What a statement is makes! Of course, the selected food on the plank picks up the subtle smoky essence and guarantees a meal to remember." ~ Brian Poor, Executive Chef
"Yesterday I returned from a visit with my daughter in Bend, Oregon. She fixed me a dinner that 'won't quit!' Salmon baked in your cedar baking plank! I want one!!" ~ Jack L. Baras, Chattanooga, TN
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Key Benefits
- Unique, natural, healthy and uncomplicated way of cooking that can be enjoyed year-round.
- Flavors of food are easily enhanced - infusing sweet, smoky flavors to fish, poultry, meat and vegetables.
- Easy to use and clean - heat before using and clean with running water and soft bristled brush.
- The warm, sweet incense of cedar and alder perfume the home while meals cook.
- Cooking on wood naturally keeps food moist and can eliminate the need for fatty sauces. Recommended by The Cooking Cardiologist
- Planks make a dramatic presentation; serve hot, smoking, and fragrant from oven or grill to table.
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Recipe for the Cedar Grilling Plank
Cedar Planked Salmon from the Grill
Ingredients:
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 3 tablespoons, choice of chardonnay, bourbon, or whiskey
- 1/2 teaspoon ground ginger
- 1 tablespoon brown sugar
- Freshly ground pepper to taste
- 2 pound salmon fillet
- 1/2 teaspoon lemon juice
Directions:
- Combine all liquid and dry ingredients in a bowl; reserve lemon juice. Blend and set marinade aside.
- Remove any pinbones from salmon. Leave whole or cut into individual servings. Place into a shallow dish, add marinade and turn to coat. Cover and let sit 20 minutes.
- Preheat plank. Carefully lift lid and place salmon, skin down, on plank. Return the lid and let hot-smoke for 8-10 minutes or until done.
- Glaze: Transfer marinade to a small sauce pan. Gently simmer on stovetop till reduced by half. Remove from heat and add lemon juice. Brush or drizzle onto salmon before serving.
Grill-Fast Recipe:
Ingredients:
- Butter
- Brown sugar
- Lemon
- Salt and pepper to taste
Directions:
- Melt butter. Place salmon onto hot plank. Over fillet: drizzle butter, sprinkle sugar, squeeze lemon juice and season with salt and pepper. Hot-smoke 8-10 minutes or until done.
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