25 Essentials: Techniques for Planking PDF Download
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Author: Karen Adler
Publisher: Harvard Common Press
ISBN: 1558329145
Category : Cooking
Languages : en
Pages : 128
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Book Description
Plank cooking is the simplest way to infuse food with a subtle aroma and flavor of smoke. 25 Essentials: Techniques for Planking is all you need to start. The cooking technique simply called planking has already taken the Pacific Northwest by storm and has been getting a major foothold in high-end restaurants nationwide. However, unlike grilling and smoking, planking is an indirect grilling method which gives rise to unique difficulties. You don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and 25 Essentials: Techniques for Planking to ensure that your favorite meats are cooked to perfection and infused with just the right amount of smokey aroma and flavor. With this easy-to-follow manual, you will learn to plank-roasting fish, poultry, pork, and much more. A few of the temping recipes you'll find here include: Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve Plank-Roasted Pears with Blue Cheese Cheese- and Herb-Stuffed Planked Portobello Mushrooms Garlic and Rosemary-Slathered Planked Pork Chops Planking is the perfect new skill to bring to weekend trips to the cabin, the perfect piece of flair to impress at your next cookout, or simply create delicious, complex food to enjoy, and 25 Essentials: Techniques for Planking is the perfect primer.
Author: Karen Adler
Publisher: Harvard Common Press
ISBN: 1558329145
Category : Cooking
Languages : en
Pages : 128
Get Book Here
Book Description
Plank cooking is the simplest way to infuse food with a subtle aroma and flavor of smoke. 25 Essentials: Techniques for Planking is all you need to start. The cooking technique simply called planking has already taken the Pacific Northwest by storm and has been getting a major foothold in high-end restaurants nationwide. However, unlike grilling and smoking, planking is an indirect grilling method which gives rise to unique difficulties. You don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and 25 Essentials: Techniques for Planking to ensure that your favorite meats are cooked to perfection and infused with just the right amount of smokey aroma and flavor. With this easy-to-follow manual, you will learn to plank-roasting fish, poultry, pork, and much more. A few of the temping recipes you'll find here include: Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve Plank-Roasted Pears with Blue Cheese Cheese- and Herb-Stuffed Planked Portobello Mushrooms Garlic and Rosemary-Slathered Planked Pork Chops Planking is the perfect new skill to bring to weekend trips to the cabin, the perfect piece of flair to impress at your next cookout, or simply create delicious, complex food to enjoy, and 25 Essentials: Techniques for Planking is the perfect primer.
Author: Karen Adler
Publisher: Houghton Mifflin Harcourt
ISBN: 1558326685
Category : Cooking
Languages : en
Pages : 131
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Book Description
Got wood? You should. Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Best part is, you don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book. With the 25 essential techniques you'll find in these pages, you'll be planking like a pro in no time - outdoors and in. This book features tempting fare such as Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked Pork Chops. Armed with this concise and handy primer, anyone can become a planking and grilling pro in no time!
Author: Ardie Davis
Publisher: Harvard Common Press
ISBN: 1558329021
Category : Cooking
Languages : en
Pages : 128
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Book Description
There's no replicating the fall-apart goodness and smokey flavor and aroma of perfectly smoked meat, you need a smoker, and you need 25 Essentials: Techniques for Smoking. So you've just purchased a new smoker or grill. It's time to expand your repertoire backyard cookout skills and learn how to use it like a seasoned vet. Just imagine the perfectly tender briskets, pork shoulders for pulled pork, the myriad of ribs you'll be cooking up. Grab some wood chips and a copy of 25 Essentials: Techniques for Smoking, because it's time to get cooking. This guide book to harnessing the power of your smoker gets into the nitty-gritty techniques every good grillmaster needs to know, like the best way to slow smoke ribs, basting and smoking meat to peak excellence, smoking whole vegetables, and the finer points of mopping and brining your fare. So what are you waiting for? Get smoking and get eating.
Author: Karen Adler
Publisher: Harvard Common Press
ISBN: 1558327649
Category : Cooking
Languages : en
Pages : 133
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Book Description
There's something fishy going on – on the grill, that is. That's a good thing, when we're talking grilled seafood. It's easy to cook up great fish and shellfish on the grill, once you've mastered the essentials. Lucky for you, you've found those essentials, right here in this book. With this handy guide by your side, you won't be fishing for compliments – they'll swim right up to you. Go fish, anyone? Recipes in this handy volume include Grilled Tilapia with Spicy Lemon Pepper Rub, Asian Tuna Burgers with Wasabi Mayo, Herb-Grilled John Dory with Rosemary Aioli, Pernod-Buttered Lobster Tail, and Grilled Crab Cakes with Chile-Lime Sauce.
Author: A. Cort Sinnes
Publisher: Quarto Publishing Group USA
ISBN: 1558329463
Category : Cooking
Languages : en
Pages : 131
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Book Description
Master of backyard cooking A. Cort Sinnes presents 25 sure-fire techniques for cooking with a wood-fired oven, each introduced by a delectable, smoke-infused recipe—including breads and pizzas, fish, poultry, meats, vegetables, and sides. Mouthwatering photography with every recipe provides incentive to fire up. Succulent, smoky, and sublime. Wood-fired ovens are all about enjoyment: enjoying the process of cooking with them and enjoying the deeply flavorful results. This essential guide to cooking with both white and black fire ovens teaches you to embrace and master the unpredictability of wood-fired cooking. An introduction provides the basics of cooking in a wood-fired oven, including the types of ovens available, general guidelines, cooking temperatures and times, a guide to what accessories to have on hand, and tips on safety. Then move right on to impressing your guests with these amazing dishes and more: ·Pizza Bianca ·Swordfish Fillets Wrapped in Prosciutto ·Whole Roasted Butterflied Turkey ·Cowboy Steak with Whiskey Sauce ·Smashed New Potatoes with Miso MayonnaiseTurn your wood-fired oven into an indispensable tool in your outdoor cooking arsenal with this must-have reference.
Author: Ardie Davis
Publisher: Harvard Common Press
ISBN: 1558326235
Category : Cooking
Languages : en
Pages : 138
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Book Description
Grilling: It's not rocket science. But some cookbooks sure make it look that way. Not this one. In this short and sweet volume you'll learn 25 essential techniques for cooking food on the grill, summed up in 25 delicious recipes that demonstrate those techniques. It's all essentials. 'Nuff said. Armed with this concise and handy primer, anyone can become a grilling pro in no time.
Author: Derrick Riches
Publisher:
ISBN: 1558328734
Category : Cooking
Languages : en
Pages : 211
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Book Description
The Rotisserie Grilling Cookbook shows how to set up, maintain, use, and troubleshoot a rotisserie spit. 105 recipes will expand your outdoor cooking repertoire, including dry-brined turkey and country ham.
Author: Peter H. Spectre
Publisher: WoodenBoat Books
ISBN: 9780937822418
Category : Crafts & Hobbies
Languages : en
Pages : 196
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Book Description
Well-known as the editor of the best-selling annual Mariner's Book of Days, Peter Spectre lives in Spruce Head, Maine.
Author: Carlo Beltrame
Publisher: Oxbow Books
ISBN: 1785704648
Category : Social Science
Languages : en
Pages : 378
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Book Description
From sewn planked boats in Early Dynastic Egypt to Late Roman wrecks in Italy, and the design of Venetian Merchant Galleys, this huge volume gathers together fifty-three papers presenting new research on the archaeology and history of ancient ships and shipbuilding traditions. The papers have been grouped into several thematic sections, including: ships of the Mediterranean; the reconstruction of ancient ships, from life-size reconstructions to computer models; the study of shipyards, shipsheds and slipways of the Mediterranean and Europe; Venetian Galleys of the 15th and 16th centuries; and North European medieval and post -medieval ships. These papers which were presented at the Ninth International Symposium on Boat and Ship Archaeology (ISBSA), held in Venice 2000. Carlo Beltrame is a freelance archaeologist and contract professor of Maritime archaeology at Università Ca' Foscari of Venice and of Naval archaeology at Universita della Tuscia of Viterbo. He specializes in the archaeology of ship-construction from antiquity until the Renaissance period and methodology in maritime archaeology.
Author: A.R. Sharma
Publisher: Scientific Publishers
ISBN: 9387307948
Category : Technology & Engineering
Languages : en
Pages : 542
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Book Description
Recent researches on resource conserving techniques have provided exciting opportunities for improving input-use-efficiency, productivity and sustainability. These techniques include: zero tillage, minimum tillage, rotary tillage, bed planting, surface seeding, laser land leveling, pressurized irrigation systems, system of rice intensification, aerobic rice, soil solarization, residue management, site-specific nutrient management, crop diversification, precision farming emplo-ying use of modern tools and procedures etc. Adoption of these techniques is the need of the hour as a method of 'low-input agriculture' to reduce costs and achieve sustainability in Indian agriculture. This book provides the most updated and comprehensive information on resource conserving techniques for improving crop productivity. The text is divided into 9 sections: (i) Concept and approaches, (ii) Cropping systems and diversification, (iii) Soil use and management, (iv) Improving nutrient use efficiency, (v) Water-saving techniques, (vi) Weed dynamics and herbicide use, (vii) Energy conservation and farm machinery, (viii) Modern tools and approaches, (ix) On-farm testing and evaluation. In each section, there are chapters on specific topics, contributed by eminent scientists, who made notable research contributions in their field of specialization. The chapters have been thoroughly edited and presented in an easily understandable manner.
