A cedar plank is a thin, flat piece of wood, typically made from the wood of the cedar tree, that is used in various culinary applications. The practice of cooking food on cedar planks originated with Indigenous peoples of the Pacific Northwest region of North America, particularly the First Nations and Native American tribes of the coastal areas.
The use of cedar planks in cooking is primarily associated with grilling and baking fish, although the technique can also be used for other proteins, vegetables, and even some desserts. When placed under the food, the cedar plank imparts a distinctive smoky, earthy, and slightly sweet flavor profile that complements the natural flavors of the ingredients.
The process of using a cedar plank involves soaking the wood in water for an extended period, typically 30 minutes to 2 hours, before placing the food on top and cooking. The soaking helps to prevent the plank from burning or charring during the cooking process, while also allowing the wood to release its aromatic compounds into the food. The moist heat from the grill or oven causes the cedar to release these flavorful oils and resins, which are then absorbed by the food.
In addition to its culinary applications, the use of cedar planks is also believed to have cultural significance for Indigenous communities in the Pacific Northwest. The cedar tree is considered a sacred and revered plant, with various parts of the tree used for ceremonial, medicinal, and practical purposes. The use of cedar planks in cooking may have been a way to incorporate this cultural significance into the preparation of food.
Variations of the cedar plank technique include the use of different types of wood, such as alder, maple, or oak, which can impart their own unique flavors. Additionally, some chefs may incorporate additional seasonings or marinades to further enhance the flavor of the food cooked on the plank.
Practical applications of the cedar plank technique include grilling salmon, halibut, or other fatty fish, which benefit from the smoky, aromatic flavor of the cedar. The planks can also be used to bake or roast vegetables, such as asparagus, zucchini, or even fruit, like pineapple or peaches. Some chefs have even experimented with using cedar planks to smoke and cook meats, such as pork or chicken, or to create unique desserts, like cedar-planked apple pie or s'mores.
Overall, the cedar plank is a versatile and flavorful culinary tool that allows home cooks and professional chefs alike to infuse their dishes with the distinctive taste of the Pacific Northwest.