New PDF release: 25 Essentials: Techniques for Planking

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By Karen Adler

ISBN-10: 1558326685

ISBN-13: 9781558326682

Got wooden? you have to. Cooking on a plank is the easiest technique to infuse your meals with the sophisticated style and aroma of smoke.

 

Best half is, you don’t desire a fancy rig, designated apparatus, or advanced instructions to begin planking. All you actually need is a board and this booklet. 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 e-book beneficial properties tempting fare reminiscent of 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 beef Chops. Armed with this concise and convenient primer, somebody can develop into a planking and grilling seasoned in no time!

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Additional resources for 25 Essentials: Techniques for Planking

Sample text

As the butter melts, toss the shrimp in it before closing the lid. Cook until the shrimp are firm and just opaque, 15 to 20 minutes. Serve immediately on the planks with crusty bread and the remaining butter. 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. When the smoke begins to fill the oven, place the planked shrimp with béarnaise butter in the middle of the oven and reduce the heat to 350°F.

If you have a fear of fire, then this kind of planking might be most appealing to you—along with oven-planking. Planking over indirect heat requires the most time on the plank as well, so foods pick up more aromatic flavor with this technique. Dual-heat planking calls for a hot fire on one side of the grill and a lower fire on the other side; you put the plank on the lower-fire side. This is a hurry-up method for those who want to speed things along with salmon or chicken, for which the high-heat method might not produce the best results.

You put the planked food on the no-fire side. If you have a fear of fire, then this kind of planking might be most appealing to you—along with oven-planking. Planking over indirect heat requires the most time on the plank as well, so foods pick up more aromatic flavor with this technique. Dual-heat planking calls for a hot fire on one side of the grill and a lower fire on the other side; you put the plank on the lower-fire side. This is a hurry-up method for those who want to speed things along with salmon or chicken, for which the high-heat method might not produce the best results.

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25 Essentials: Techniques for Planking by Karen Adler


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