cedar plank
Cedar planks contribute no direct nutritional value; they are a cooking vessel and flavor delivery medium. Their primary function is to infuse aromatic compounds into food during the cooking process.
About
A cedar plank is a thin board cut from the heartwood of cedar trees, typically Western red cedar (Thuja plicata) or Northern white cedar (Thuja occidentalis), used as a cooking vessel or serving surface. Cedar planks are characterized by their aromatic, resinous wood, low moisture content when properly seasoned, and ability to withstand direct heat without igniting readily. The wood imparts a subtle smoky, slightly sweet, and mildly piney flavor to foods during cooking. Planks are typically 3/4-inch thick, 6-12 inches wide, and 12-24 inches long, with untreated, food-safe wood being essential for culinary use.
The tradition of cooking on cedar planks originates from Pacific Northwest Native American cuisine, where cedar was abundant and naturally resistant to decay. Modern culinary cedar planks are kiln-dried and often packaged specifically for food preparation.
Culinary Uses
Cedar planks are primarily used for grilling and baking fish, poultry, and vegetables, where the plank serves as both a cooking surface and flavor vehicle. The method involves soaking the plank to prevent burning, then placing protein or produce directly on the plank over heat or in an oven. This technique is characteristic of Pacific Northwest cuisine, particularly for salmon, and has become popular in contemporary grilling worldwide. Cedar planks can also be used for tableside presentation and serving. The moist, gentle heat created by the plank produces a smoky, aromatic quality while keeping the food moist. Pairing is most successful with delicate proteins like fish and lighter vegetable preparations.