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Download 25 Essentials: Techniques for Planking by Karen Adler PDF

By Karen Adler

Got wooden? you have to. Cooking on a plank is the best approach to infuse your nutrition with the delicate flavor and aroma of smoke.

 

Best half is, you don’t want a fancy rig, targeted gear, or complex instructions to begin planking. All you actually need is a board and this ebook. With the 25 crucial strategies you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This ebook gains tempting fare corresponding 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 beef Chops. Armed with this concise and convenient primer, someone can turn into a planking and grilling seasoned in no time!

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25 Essentials: Techniques for Planking

Received wooden? you might want to. Cooking on a plank is the easiest approach to infuse your foodstuff with the delicate flavor and aroma of smoke.   better part 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 publication. With the 25 crucial thoughts you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in.

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Season with salt and pepper. Sprinkle the catfish fillets with the lemon pepper and place on the plank. Spoon some corn confetti over each fillet and drizzle with some olive oil. Reserve the remaining corn confetti for serving. Place the planked fish on the indirect side of the grill. Cover and smoke-plank the fish and vegetables for about 20 minutes. The fish is done when it is opaque and begins to flake when tested with a fork. Serve the planked catfish with the additional corn confetti spooned over the top.

We served it with crusty bread to sop up the awesome sauce that had acquired a nice smokiness from the wood. Since then we've used all kinds of planks, both outdoors and indoors, and so we've included outdoor and indoor instructions for every recipe in this book. We present many different techniques and variations for those of you who don't mind a little flame—and also for those who prefer to play it safer and plank indirectly, avoiding flare-ups on the grill. We even teach you how to plank and smoke at the same time for the ultimate depth of wood flavor.

Close the lid and continue to cook the fish until it is opaque and begins to flake when tested with a fork, 45 to 60 minutes total. Fillet the char and serve on a platter with the lemon and onion halves. OVEN SMOKE-PLANKING: Preheat the oven to 400°F. Place ½ cup dry wood chips or corncobs in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Place the herb-stuffed planked fish in the middle of the oven. Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork.

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