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?
Try bacon! It smells wonderful cooked on a plank.
Everything. Chicken works well. Pork and brisket taste great after taking on the smokey flavor. A ham steak would be good too.
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 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've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7 minutes on each side?
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 recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet. It seems to me a special apparatus such as this would be necessary for browning in a microwave, because the default conditions inside one are quite far from what is needed for the Maillard reaction. It got me to thinking: Are there any sure-fire ways to brown meats in a microwave? I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work
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.
I love feta cheese, and I can't get enough of it, just like my family. But unlike them, I only eat it raw. I can't stand the grilled feta sandwiches my mother eats every morning for breakfast, and the reason is that, when the feta is grilled, it turns terribly salty and sharp. The reason can't be just melting, because I enjoy lots of dishes which are baked with feta in the filling, as long as it doesn't get any direct heat. What is the reason for this taste change? Can it be prevented?
(This may be a silly question, but I'll ask anyway since I am curious about this.) We have an older fridge and it has a drawer labeled "snack pan." I'm not sure how to understand "snack" here. What is a snack pan refrigerator drawer intended to hold? Is it primarily for deli meats? Or else should deli meats go in the "chilled meat compartment"? What else goes in a snack pan? Is the benefit of a snack pan drawer to simply provide a place for smaller/shorter items to keep the shelves free for other things, or does food being in snack pan affect the food differently (such as how the chilled
A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I do the four hour soak the day before, and then placing them in the refrigerator to be grilled the next day?