New PDF release: 25 Essentials: Techniques for Planking

By Karen Adler

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

 

Best half is, you don’t want a fancy rig, precise gear, or advanced instructions to begin planking. All you really want 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 ebook positive factors tempting fare comparable 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, a person can turn into a planking and grilling seasoned in no time!

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Additional resources for 25 Essentials: Techniques for Planking

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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. When the smoke begins to fill the oven, place the planked clams in the middle of the oven and reduce the heat to 350°F. Oven-plank for 15 minutes. Warm the bread in the oven during the last 10 minutes. Serve with the warm beurre blanc and the bread. Technique 19: Planking Boneless Poultry OAK-PLANKED CHICKEN CHARMOULA SERVES 4 Planking chicken is gaining popularity right behind the traditional choices of fish and shellfish.

5'784--dc22 2009032139 Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the Marketing Director at the address above. Book design by Elizabeth Van Itallie Photography by Joyce Oudkerk Pool Food styling by Jen Straus with Jason Wheeler We'd like to thank the good folks at Monterey Fish Market, whose beautiful seafood is highlighted in the photos in these pages.

About center-planking: If your charcoal grill is large enough to bank the coals on either side, you can set the plank in the middle of the grill over no heat. Or, for a gas grill that has three vertical burners, turn the side burners on high and place the plank in the middle burner area over no heat. The fire on either side may lick the edges of the plank, so have a spray water bottle handy to lightly douse any flames on the plank. This is a very fast way to plank with the same amount of heat on each side of the food you are planking.

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