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Wood plank cooking - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Wood plank cooking

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  • Wood plank cooking

    I found some info about cooking on a wood plank. The wood is supose to flavor the food without burning. The wood plank is supose to sit in a pan of water for baking or soaked with water for grilling. Has anyone heard anything about cooking on a wood plank?

  • #2
    plank

    Plank cooking is good for things, like fish, that tend to fall apart on the grill.

    Don't use softwood like pine or fir because it is more likely to dry out and combust, and also it will flavor your food with pine pitch.
    My geodesic oven project: part 1, part 2

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    • #3
      I've used a cedar shake (bought a bundle of 2nds from the lumber store) for fish. Soaked it overnight in water and then laid the fish on it (salmon). Cooked it in the oven with the fire around it. (Traditionally this kind of cooking was done over a grill or coals.) Gotta keep a close eye on it or it can catch fire (the fish, not so much the plank) if it's oily.

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      • #4
        The two best species of wood for culinary use are Beach and Sycamore as there are the least likely to combust in the oven. My partner Barbara makes peels from Sycamore with Ash handles and cake squares and rectangles from Beach and Sycamore.
        http://www.fornobravo.co.uk/index.html

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        • #5
          I tried it and I like it!

          I have used maple to cook fish fungus and vegtables. I had fun with the maple planks I purchased at my local lumber suplier. I steamed talapia with onions peppers and oil under a tent of foil. I roasted some portabellos with langastiens and garlic with citrius olive oil and some asparagus with olive oil. This was fun and the food was preaty good. My guests liked the food served right off the plank. I think I'll keep trying...

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