As I mentioned a few weeks ago, I did a cedar-plank salmon bakeoff to
determine the best cedar for cooking
I only got to test two 'cedar's -- Western Red, and Eastern White.
The results are that more people preferred the taste of the Red, but
everyone found both enjoyable.
The URL is : http://www.ulvr.com/John/cedarplanksalmon/
John
Dave W wrote:
> Thanks for your report on planking the salmon. Eastern White (EW) has
> pretty potent allergens in it as I discovered while beltsanding the cedar
> walls in the sauna I had just built. I know, it would have been much easier
> to do the sanding before the walls were up....it was an afterthought. I
> wore a mask but the allergen is a gas that goes through a filter. Symptoms
> were asthmatic wheezing for about a week. The pulmonologist told me that
> cedar was formerly called lignum vitae, meaning tree of life, and that all
> kinds of medicines have been extracted from the wood over the years.
> Fortunately for me, the allergy problem resolved itself and the sauna is a
> joy on cold winter nights.
> If you ever need some more EW, let me know, I have unlimited supplies down
> the road at $1 per board foot.
Where you at?
JP
Thanks for your report on planking the salmon. Eastern White (EW) has
pretty potent allergens in it as I discovered while beltsanding the cedar
walls in the sauna I had just built. I know, it would have been much easier
to do the sanding before the walls were up....it was an afterthought. I
wore a mask but the allergen is a gas that goes through a filter. Symptoms
were asthmatic wheezing for about a week. The pulmonologist told me that
cedar was formerly called lignum vitae, meaning tree of life, and that all
kinds of medicines have been extracted from the wood over the years.
Fortunately for me, the allergy problem resolved itself and the sauna is a
joy on cold winter nights.
If you ever need some more EW, let me know, I have unlimited supplies down
the road at $1 per board foot.
Nice research. I use regular cedar fence boards (Not treated, obviously. I'm
in S. California, so I guess it's western red). Cooked in the barbeque. I
recommend a pat of butter and a sprinkle of Old Bay seasoning. Always a big
hit.
Bob
"julvr" <[email protected]> wrote in message
news:[email protected]...
> As I mentioned a few weeks ago, I did a cedar-plank salmon bakeoff to
> determine the best cedar for cooking
>
> I only got to test two 'cedar's -- Western Red, and Eastern White.
> The results are that more people preferred the taste of the Red, but
> everyone found both enjoyable.
>
> The URL is : http://www.ulvr.com/John/cedarplanksalmon/
>
>
> John
>
No, don't turn it. It only takes maybe 10 minutes to cook.
Use low heat directly under the board, and higher heat on the other burner
so it cooks mostly from the top. You want to board to create smoke. The
board is soaked in water so it doesn't burn up (too much). The board will be
charred on the bottom. I've seen boards for sale that say you can re-use
them. I don't see how, burned on the bottom, and fish goop on the top, yuk.
Bob
"Oleg Lego" <[email protected]> wrote in message
news:[email protected]...
> The Bob Meyer entity posted thusly:
>
>>Nice research. I use regular cedar fence boards (Not treated, obviously.
>>I'm
>>in S. California, so I guess it's western red). Cooked in the barbeque. I
>>recommend a pat of butter and a sprinkle of Old Bay seasoning. Always a
>>big
>>hit.
>
> Do you turn it once?
> Do you put only half the burner on and use the other side to cook? If
> not, how do you keep the plank from burning to ashes?
>
In article <[email protected]>,
[email protected] (julvr) wrote:
> I only got to test two 'cedar's -- Western Red, and Eastern White.
> The results are that more people preferred the taste of the Red, but
> everyone found both enjoyable.
I eat a lot of salmon. My wife is from Nova Scotia and her 4 brothers
are all fishermen.
( I prefer haddock, but wtf do I know from seafood.) [sic]
Personally, I don't get the plank thing. I do, however, get the smoke
thing. A lot of seafood 'things' are beyond me.
Like lobster. ( I have a serious lobster allergy, btw...for real.. not
joking this time.)
--------- and I quote:
I'll eat a lot of foods that I'd prefer not to learn the origins of.
I'll eat cheese that smells like sweat socks, meat-on-a-stick in
Singapore, nondescript sausages, etc. The problem I have with lobster is
that it's undeniable. It sits there on a platter, chitinous exoskeleton
boiled red, antennae hanging limp, staring at you with its bug eyes on
stalks. Same with bivalves. It's a wad of snot in a shell, and you can't
get around that. I have tried both, and the taste is nowhere near what
it would need to be to overcome my revulsion. Sewer rat may taste like
pumpkin pie, and all that.
There's nothing 'manly' about eating lobster. It didn't fight back. You
didn't have to track it down. If the thought of it is revolting to you,
and you eat it anyway, well, I guess that might be manly, or at least
masochistic. But if you can see and smell a boiled lobster and start
salivating, well, that's not manly. That's just eating something you
like.
---------- (dunno who wrote that, but it contains my sentiments exactly.)
r
The Bob Meyer entity posted thusly:
>Nice research. I use regular cedar fence boards (Not treated, obviously. I'm
>in S. California, so I guess it's western red). Cooked in the barbeque. I
>recommend a pat of butter and a sprinkle of Old Bay seasoning. Always a big
>hit.
Do you turn it once?
Do you put only half the burner on and use the other side to cook? If
not, how do you keep the plank from burning to ashes?
On Tue, 30 May 2006 08:39:05 -0400, Dave W wrote:
<...> The pulmonologist told me that
> cedar was formerly called lignum vitae, meaning tree of life, and that all
> kinds of medicines have been extracted from the wood over the years.
<...>
Certainly lignum vitae means "tree of life" and has been used for
medicinal purposes for ages. But I can't find a reference that links
lignum to cedar. Lignum is extraordinarily hard, heavy, and dense. So
dense, in fact, that it sinks in water. Cedar, OTOH, is a lightweight
softwood. Anyone have further info?
--
-Joe Wells
"Here stands baseball's perfect warrior. Here stands baseball's perfect knight."
-Ford Frick upon Stan Musial's retirement