I know that cedar plank cooking is normally done on a grill but I want to see what I can do with it indoors.
What are some ways to get more of the wood flavor when cooking salmon with a cedar plank in the oven?
The big key is just to soak the plank before using it, that way it won't burn while it's in the oven. The amount of time needed to soak seems to differ among experts, but soaking for an hour should be long enough to cook the salmon without the wood burning.
Also worth mentioning is to be careful about the wood you choose. If you want to be spendy and buy actual grilling planks that's fine, but if you try to be clever and cut down wood planks on your own then make sure you avoid pressure-treated lumber. It contains some rather nasty poisonous chemicals that will evaporate at oven and grill temperatures.
I've fallen in love with this wonderful Cedar Planked Salmon recipe - the two times I've made it have turned out excellently! What other meats (or meat substitutes) can be grilled on cedar and not take on too much of the distinctive wood flavor?
I want to buy some cedar planks for the first time to try some fun looking recipes. I was wondering if anyone has any experience with simple, disposable planks compared to the more expensive planks that claim to be reusable, e.g (Nature's Cuisine NC001 Large Cedar Oven Roasting Plank). Previous advice I've seen on cedar planks suggest you can only reuse them one or two times but I believe they were talking about the simplest planks, the ones you'd just buy at a hardware store.
I accidentally used plastic wrap instead of foil wrap over the salmon in the toaster oven. There was a flame. When i checked the salmon, the cling wrap was gone. Did it melt into thge salmon? Is the salmon safe to eat?
I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: Besides salmon, what other meats can be grilled on a cedar plank? How do I season a cedar plank in order to use it for grilling? After it's seasoned any tips on the actual grilling technique?
I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I wanted to make some salmon pasta so I prepared a white sauce (with onion,garlic,flower,water,button,milk,wine,herbs,etc), half cooked the salmon in the microwave then cut off the silver bit, cut it into chunks and chucked the chunks into the sauce to cook for a while. Is this ok or should I make sure the salmon is completely cooked before adding it to the sauce?
I have an Atlantic salmon fillet in my frig at the moment, but I really have no idea what the normal cooking temperature and time are for a salmon fillet. What's the best temp and time to cook a 1lb salmon fillet in the oven?
Since wooden cutting boards are safe for use with meat, I was wondering if I can reuse the cedar grilling planks. Yossarian's answer to this question about how to prepare a plank says you can use one again depending on what you're cooking. So, what determines whether you can reuse the planks? How should I clean them after use? After too many uses, will they lose the ability to impart flavor to what's being grilled? The ones I bought were fairly expensive, so I'd like to get as much use out of them as possible.
about 20 minutes at 160, 10 minutes at 180, and 10 minutes at oven full blast (~260). You can probably tell it wasn't cooking fast enough and I just wanted to pump in heat at some point. I started with visual inspection to see whether it was cooking well: at some point I decided to stick my digital probe in the 'hull'. The temperature was 82C when I pulled it out of the oven...This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digression about what happened - skip
So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday and tried a bit of the salmon on saltines. I was pleasantly surprised to find that it smelled and looked good upon opening the jar, nothing like the canned salmon you find in stores. Anyway, there's a bunch of salmon left, and I'm not sure how long it will keep, and I don't want to eat it all on crackers. So, I figured I'd make either salmon patties or salmon dip, and, not being completely decided, I picked up ingredients for both