It sounds a bit crazy but, despite the fact that we don't know it very well in the Netherlands, cooking on wood is an old tradition. Native Americans used cedar planks for centuries to prepare dishes with fish, poultry, game or vegetables. Chefs worldwide work with the CedarWood OvenPlank because of the unique, rich and natural CedarWood taste that this method entails.
It's very simple because you roast fish, poultry, meat or even vegetarian meals in your oven on a CedarWood OvenPlank. Your kitchen will smell fantastic and your food will get that extra “bite” because of that special smoky taste. So whether you put a nice piece of salmon, a duck breast, or stuffed portobello mushrooms on the menu, placing them in the oven, plank and already, will make them all equally tasty.
The only thing you have to take into account is that, unlike a regular metal oven plate, the wooden board does not give off heat. Large pieces of meat will not cook from the bottom, so they will need a little more time.
The oven shelf can be used in all types of ovens (convection oven, aga stove, gas stove, etc.). The longer the shelf with the dish is in the oven at a low temperature, the more intense the flavor of the wood in the dish. You must soak the plank in water for at least 1 hour before cooking.
As a result, the shelf becomes saturated with moisture, so that it can serve as a heat source in the oven. Then you preheat the oven, with the plank in it. You then rub the shelf with olive oil on the place where you are going to put your dish and then you put the shelf with the food on it back in the oven. So it is not difficult. And the shelf is easy to keep clean, which means it will last for several years.
The CedarWood OvenShelf is made by hand and has a handy groove to collect any leakage. That is why the rustic plank is also very suitable for serving dishes directly from the oven. Completely à la Jamie!
In addition to the oven shelf, there is now also a set of Cedarwood BBQ boards. With this you can also cook on wood, but then on the barbecue a few times so that your barbecue dishes also get that delicious smoky taste.
I personally prefer to use cod when I cook on wood. I roll Parma ham around the fish and then put it in the oven on the wooden board at 180° for about 20 minutes. Delicious!
