Cedar Planks - Reusable Vs. Disposable

David Terei
  • Cedar Planks - Reusable Vs. Disposable David Terei

    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.

  • The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor. My roughly 1/4 inch planks are usually charred pretty well and I simply couldn't see using them a second time. At times, it seems that 1/8 inch or more of the bottom is gone.

    If you find a good source for your planks, they should be pretty inexpensive so why push it? I found one of the best sources to be my supermarket right next to the fish counter. $3 - $4 / plank. Seems like a small price to pay when you are grilling a $30 piece of salmon on top of it.

Related questions and answers
  • 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 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?

  • I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a certain time, my muffin pans end up giving a subtle metal taste to my muffins. I was wondering what would be the most appropriate material for a muffin mold to avoid this situation. I'd be ready to pay the price for a pan that would last significantly longer... Bug which one should I choose?

  • , which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours. Here are some pictures of them.

  • drip into a broiling pan (which I don't have to clean, since the fat is disposable) is what I'll try. Some random notes: I store beef in the freezer, so skewering or crumbling it wouldn't work...How do I cook ground beef (in those 1 pound tubes) using only disposable items? Details: I can cook pizzas in my oven by putting them directly on the rack. I can cook chicken and toast bread by putting down a sheet of aluminum foil, and setting the chicken/toast on top of that. I tried doing the aluminum foil trick w/ beef, but it gave off a lot of fat, which hit the metal at the bottom

  • 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?

  • In the past, I've usually stored homemade ice creams and sorbets in reusable/disposable plastic containers (e.g. Gladware), but I've busted more than a couple of these when trying to scoop hard-frozen ice cream. The cold plastic is somewhat brittle, and the scoop can easily punch a hole in the side. One solution is to let the ice cream warm up a bit so that it's easier to serve, but who has time for that? Can you suggest an airtight, ice cream-friendly storage vessel that'll stand up to a forcefully-wielded scoop?

  • One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat and, later, the rest of the ingredients. I am, I'm sure, a fairly lazy chef. I don't tend to buy fresh ginger root and instead I buy this: Bart's Ginger in Sunflower Oil. When I add the ginger... is not the right size (maybe uneven heat distribution?). Not confident about this. However, it actually only occurred to me recently that the fact that the ginger I buy is in sunflower oil could

  • Living in a northerly climate, I have often speculated about how aboriginal people avoided diseases caused by vitamin deficiencies like scurvy (no imported citrus in those days.) According to wikipedia, the French explorer Jacques Cartier and his men were saved by the natives showing them how to boil the needles of the arbor vitae tree (Eastern White Cedar) to make a tea that was later shown to contain 50 mg of vitamin C per 100 grams. Has any one ever made this concoction? The instructions at eHow seem pretty straight forward, but I am still a bit nervous about the whole thing

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