Text 10085, 117 rader
Skriven 2011-04-29 20:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: recovery
================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I left after 7 days, on schedule, on my own 2 feet - and a
 GJ> walking stick.

Well done.


 JW> Why a private hospital? Is there a long wait list at the public
 JW> ones?

 GJ> At least a year wait.

Our wait times vary from province to province according to how
wealthy the regional government is and how serious the problem. My
brother in Nova Scotia waited two years for his disks to be fused,
my FIL in Alberta waited 18 months for a knee replacement but a
co-worker here got his knee done in 6 weeks. On urgent and serious
things like cancer my MIL in Alberta went from GP to Specialist to
tests to operation in 13 weeks but Roslind was just 8 days.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Planking
Categories: Grill, Info
  Servings: 4

           hardwood planks

Planking is cooking food directly on a piece of hardwood. The
surface of the food touching the wood picks up some of the plank's
natural flavors, the grill being primary means of planking, but in
the oven as well.

Choosing a Plank

Fish: For delicate foods, like many fish, the more gentle flavors of
woods like cedar and alder are a good match. 

Chicken or pork: Take a step up to heartier meats like chicken and
pork, and medium woods like maple, apple, and pecan will leave more
of an impression without being overpowering. 

Beef or gamier meats: You can bump up the wood flavor even more to
heavier-handed options such as oak and hickory. 

Preparing a Plank

It must be soaked in water for at least 30 minutes prior to grilling
to avoid over-charring or catching fire. Rimmed sheet pans are
perfect for soaking planks—just place a plank in the pan, add enough
water to completely cover it, then weigh the plank down to keep it
submerged (try using a medium-sized pot for this). I prefer to soak
my planks for a minimum of an hour, flipping halfway through to
ensure they're evenly and thoroughly soaked. 

I've read using other liquids to soak the plank—like apple juice or
wine—add both a little flavor and aroma to the food being cooked on
the plank.

Grilling with a Plank

The most common is indirect cooking: a two-zone indirect fire is
built, then the food arranged on a plank and placed on the cool side
of the grill and covered. The longer the food cooks, the more time
it has to get saturated with the wood's flavor, so I usually opt for
medium heat to extend the cooking time with a full indirect cook.

The second method I've been using: start with a two-zone indirect
fire and place an empty plank over the hot side of the grill. Let it
go until it just starts to blacken and smoke, then flip the plank,
place the food on the charred side, and move it to the cool side of
the grill, cover, and cook. Starting on a scorched and smoking plank
gives a deeper wood flavor compared to the pure indirect method.
It's also great for quicker cooking fish fillets planked on lighter
woods to make sure they pick up flavor.

It's possible to grill on a plank over direct fire, which might kill
the plank beyond reuse, but also produce more smoke and potentially
more wood flavor. Another option is searing prior to planking, which
would be preferable for something like steak that would just not be
right without a well developed crust.

No matter what method you choose, it's always a good idea to have a
squirt bottle with water handy to smolder the plank if it catches
fire. Or just add some extra moisture if any area of the plank seems
to blacken too quickly.

Reusing Planks

As long as there's still wood left, and the plank hasn't been
charred through, there's no problem reusing the plank. To clean a
plank, start by scrubbing it down with water and a scouring pad
without soap. If there's some excess char or food that just won't
dislodge, then it's time to bust out a piece of fine sandpaper and
go at it until the plank is clean. 

Once it's washed, it's important to let it completely dry out before
storing it away to prevent molding.

Joshua Bousel 

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A dog owns nothing, yet is seldom dissatisfied.

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