Download 25 Essentials: Techniques for Planking by Karen Adler PDF

By Karen Adler

Got wooden? you might want 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, exact apparatus, or advanced instructions to begin planking. All you really want is a board and this booklet. With the 25 crucial innovations you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This booklet gains tempting fare similar 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 turn into a planking and grilling seasoned in no time!

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This goes for planking in the oven, too. ) The Fire COVERED GAS GRILL. Depending on the recipe you are following, prepare an indirect fire (high or medium-high on one side, no heat on the other) or a dual-heat fire (high or medium-high on one side, low or medium on the other) in a gas grill with vertical burners. Horizontal burners work best if you turn on the burner closest to you and place the plank in the back of the grill. COVERED CHARCOAL GRILL. For a dual-heat fire, mass two-thirds of the hot coals on one side of the grill and one-third of the hot coals on the other side.

The concave center of a baking plank is a wonderful holder for the clams, and the addition of smoke in the grill or oven is sublime. If you like, you can substitute mussels or small lobster tails for the clams. SUGGESTED PLANK: 2 oak or cedar baking planks, soaked in water for at least 1 hour (see Note [>]) SUGGESTED WOOD: Oak chips, chopped corncobs, or grapevines INGREDIENTS DIJON BEURRE BLANC � cup (1 stick) unsalted butter, softened ⅓ cup Dijon mustard 1 cup dry white wine ⅓ cup tarragon vinegar or white wine vinegar 1 shallot, minced 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon 12 cornichons, drained and finely chopped ⅓ cup heavy cream Kosher or sea salt and freshly ground black pepper 3 pounds clams (about 3 dozen) 2 cups chicken stock or broth 2 cloves garlic, minced 1 lemon, sliced Loaf of crusty bread, for serving METHOD To make the beurre blanc, combine the softened butter and mustard in a small bowl.

The most common rectangular planks are 12 to 14 inches long and fit in most commercial grills. If you plan to use the planks in your oven, they can be a little longer, usually about 16 inches. So measure the length of your grill racks or oven racks to know what size plank will work for you. Plank thickness can vary as well; the thicker your plank, the longer it will last. We also use 1½- to 2-inch-thick steel rod–reinforced baking planks (made for oven use, but also great on the grill), available at kitchen or barbecue and grill shops.

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