Quick Answer
Cedar is preferred for waterfront cooking due to its unique, aromatic properties that enhance the flavor of fish and seafood. It is also naturally resistant to decay and insects, making it an ideal choice for outdoor cooking. This preference has been around for centuries.
Natural Anticorrosion Properties
Cedar’s resistance to decay is largely due to the presence of oils and resins, particularly thujaplicin. This compound has been shown to inhibit the growth of fungi and bacteria, extending the lifespan of the wood and preventing unwanted contamination. When exposed to the elements, cedar’s natural oils also help to repel insects and other pests.
Flavor Enhancement
When cooking on a cedar plank, the aromatic compounds are released into the food, imparting a distinctive flavor that is often associated with the outdoors. To maximize this effect, cooks can try soaking the cedar planks in water or wine for 30 minutes to an hour before cooking. This helps to release the oils and resins, which then infuse into the food as it cooks. A general rule is to cook the fish at 400-425°F (200-220°C) for 12-15 minutes per inch of thickness, or until it reaches an internal temperature of 145°F (63°C).
Food Safety Considerations
When cooking on a cedar plank, it’s essential to follow proper food safety guidelines to prevent cross-contamination and foodborne illness. This includes washing the planks thoroughly before use, drying them completely to prevent bacterial growth, and cooking the food at a safe internal temperature. It’s also recommended to discard the cedar planks after a single use, as they can become a breeding ground for bacteria and other microorganisms.
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