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| 典型的西北风格烹饪－平板木烧 |
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| 时间：2005-8-9 16:02:32 来源： |
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Planking is a traditional Northwest-style of cooking using aromatic pieces of wood. It's a great way to add subtle flavors to your wild Alaska seafood.
Planking works best for thin foods like fish fillets or shellfish. The flavor comes from contact with the plank. Arrange foods in a single layer so that as much as possible touches the aromatic wood.
用一块略带芳香的木板做平板烧是典型的西北风格的烹饪。对于做阿拉斯加海鲜这是一个很好的方法。
平板烧易于做一些薄片的食物，比如鱼片或者贝类。香味来自食物与木板的接触。把事物平铺在木板上让它尽可能地与木板接触。
Easy Planked Seafood
Purchase pre-cut planks at barbecue and grill shops or some larger grocery stores. Or go to your local lumberyard and purchase untreated hardwood lumber. Do not use pine or other soft woods, as they are too resinous.
- The best wood choices for planking are cedar, alder and oak. Hickory and maple are also good.
- Presoak the plank in water for 30 minutes to 2 hours.
- Pat planks dry with paper towels and spray-coat or lightly oil one side (place seafood on oiled side).
- Season seafood lightly with an herb blend, a rub like Sunny Chipotle Rub or Terrific Taj Rub or just salt and pepper. Go easy, as you don't want to overpower the flavor you will get from the plank.
- Preheat one side of grill to medium-high and place the planked seafood on indirect (nonheated) side and close lid.
- Turn the heat down to medium.
- Check the seafood frequently for doneness after 10 minutes.
- To glaze seafood, brush on Asian Glaze or an Asian-style barbecue sauce during the last 5 minutes of grilling or planking; cover and let it cook to a sheen on the fish.
- Seafood changes from translucent to opaque as it cooks and will continue to cook after it is removed from the heat. Cook just until opaque throughout.
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