An Introduction to Plank Cooking
Long before there were triple-clad aluminum pans and electric ovens, people cooked with what they had around. And often what they had was an open fire and a slab of wood. Pacific Northwest Indians roasted salmon on planks hewn from native cedar and alder trees. As it sizzled and charred over the flame, the wood infused the fish with a subtle smoky flavor.
For years, restaurants in Seattle and nearby places have kept the local tradition alive by serving salmon cooked on cedar planks. But more recently, as pre-cut boards have become widely available, chefs and home cooks around the country have been experimenting with cooking on cedar and other woods.
Traditionally, cedar-planked salmon is either grilled or roasted, either method provides a wonderful flavor to the Salmon. The wood, burnished dark brown and buckled in places from the heat, makes for a striking presentation. The way we see it, the plank has given its all for a good cause. That smoky cedar flavor transcends right into the salmon.
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Years ago, if you wanted to try grilling on a cedar plank, you might have started with a trip to a lumberyard to buy the wood. But these days, planks of different sizes and thickness are available at most cookware stores and over the Internet. One of the most widely distributed brands is NorthWoods Smoke Planks, which are made by a company in Superior, WI.
There are two basic kinds of cooking planks on the market. Baking planks, which are usually 1/2 inch thick or more, are designed for use in the oven. Since baking planks are generally used at moderate temperatures, they don't smoke much, and while they darken with use, they don't generally char. Instead, the aromatics in the wood lend a subtle flavor to the food cooked on them. And most planks are attractive enough to be used as serving trays.
Grilling planks, on the other hand, are much thinner NorthWoods Smoke are about 5/16" - 3/4" inch thick and are intended for use on charcoal or gas grills. Over an indirect flame, they'll smoke and char, lending a more pronounced smoky flavor to the food. Soaking the planks in water (or even wine) before putting them on the grill helps keep the wood from catching on fire right away, but the wood will eventually char. On a gas grill, where it's easier to keep the temperatures low, you might get two uses out of a plank, but in most cases you should plan on using a new one each time. Fortunately, the grilling planks are relatively inexpensive.
Western Red cedar is the most popular material for cooking planks, but they're also available in other woods, particularly Alder. Cedar has a spicy, peppery quality that goes very well with sweet marinades and sauces, such as those with teriyaki or maple syrup.
Alder, on the other hand, has a cleaner flavor that's smoky, but not peppery, with hints of vanilla. It goes well with sauces that contain bacon or tomatoes.
Both baking and grilling planks can be used for cooking fish other than salmon, and can also be used for poultry, meats and vegetables.
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