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Download 25 Essentials: Techniques for Planking by Karen Adler PDF

By Karen Adler

ISBN-10: 1558326685

ISBN-13: 9781558326682

Got wooden? you want to. Cooking on a plank is the best method to infuse your meals with the delicate style and aroma of smoke.

 

Best half is, you don’t desire a fancy rig, designated apparatus, or complex instructions to begin planking. All you actually need is a board and this booklet. With the 25 crucial options you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This ebook beneficial properties tempting fare comparable 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, someone can turn into a planking and grilling professional in no time!

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Extra info for 25 Essentials: Techniques for Planking

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Garnish with the remaining lemon wedges. OVEN SMOKE-PLANKING: Preheat the oven to 400°F. Place ½ cup dry wood chips in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Place the planked fish and vegetables in the middle of the oven. Oven smoke-plank for about 20 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with the additional corn mixture, cilantro sprigs, and lemon wedges. Technique 15: Smoke-Planking Whole Fish CEDAR-PLANKED CHAR WITH WOOD-GRILLED ONIONS SERVES 4 Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking.

Place 3 grilled spears atop each swordfish fillet. Spread the crab mixture over each fillet, spreading it so that it seals the edges of the fish to the plank. Place the planks over the hot fire for 3 to 4 minutes, or until the planks begin to pop. Move them to the low-heat side of the grill (atop the foil) and close the lid. Cook for 10 to 12 minutes, until the crab mixture is golden brown and the fish is just opaque and begins to flake when tested with a fork. ) Serve each individual plank atop a large plate.

Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with lemon wedges. ) Technique 16: Smoke-Planking Shellfish KISS-OF-SMOKE PLANKED SHRIMP WITH BÉARNAISE BUTTER SERVES 4 TO 6 This is one of our most delicious and favorite recipes from Fish & Shellfish, Grilled & Smoked (The Harvard Common Press, 2002). The shrimp (or prawns, scallops, or lobster if you prefer) are napped with our wonderful béarnaise butter, with all the flavor of a classic béarnaise sauce—but it's no-cook!

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