Download PDF by Karen Adler: 25 Essentials: Techniques for Planking

By Karen Adler

ISBN-10: 1558326685

ISBN-13: 9781558326682

Got wooden? you'll want to. Cooking on a plank is the best strategy to infuse your meals with the delicate flavor and aroma of smoke.

 

Best half is, you don’t want a fancy rig, specific apparatus, or advanced instructions to begin planking. All you actually need is a board and this e-book. With the 25 crucial thoughts you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This publication beneficial properties tempting fare equivalent to Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry preserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked red meat Chops. Armed with this concise and convenient primer, an individual can develop into a planking and grilling professional in no time!

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Extra resources for 25 Essentials: Techniques for Planking

Example text

Other vegetables that look beautiful and would add another dimension of flavor to this dish are red potatoes, Yukon Gold potatoes, butternut squash, and carrots. Visual appeal is very important when cooking a medley of vegetables, so create your own sensational mixture. SUGGESTED PLANK: 2 cedar or oak grilling planks, soaked in water for at least 1 hour INGREDIENTS 1 large russet potato, peeled and quartered 1 large sweet potato, peeled and quartered 1 parsnip, peeled and cut into 2-inch pieces 1 large red onion, quartered 6 large cloves garlic, peeled � cup olive oil 2 tablespoons chopped fresh rosemary Kosher or sea salt and freshly ground black pepper NOTE: This recipe can easily be divided in half if you have a grill that is too small to accommodate two planks at the same time, or you can stagger the cooking.

Having a spray bottle of water handy is a good idea, too; just be careful not to douse the pears with water. SUGGESTED PLANK: 2 cedar or alder grilling planks, soaked in water for at least 1 hour INGREDIENTS 4 large, ripe Anjou or Bartlett pears 2 tablespoons unsalted butter, melted 2 tablespoons wildflower or other amber honey � cup crumbled blue cheese, such as Maytag or Point Reyes Fresh thyme sprigs for garnish NOTE: This recipe can easily be divided in half if you have a grill that is too small to accommodate two planks at the same time, or you can stagger the cooking.

Garnish with the remaining lemon wedges. OVEN SMOKE-PLANKING: Preheat the oven to 400°F. Place ½ cup dry wood chips in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Place the planked fish and vegetables in the middle of the oven. Oven smoke-plank for about 20 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with the additional corn mixture, cilantro sprigs, and lemon wedges. Technique 15: Smoke-Planking Whole Fish CEDAR-PLANKED CHAR WITH WOOD-GRILLED ONIONS SERVES 4 Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking.

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25 Essentials: Techniques for Planking by Karen Adler


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