What You Need to Know
Skewering involves piercing food onto a stick, while plank grilling involves cooking directly on a wooden plank, imparting smoky flavor and aroma. Both techniques require control over temperature and cooking time to achieve desired results.
Steps
- 1.
Yakitori (Japan): Creates characteristic smoky-sweet flavor through basting and char
- 2.
Alaskan cedar-plank salmon (Pacific Northwest): Imparts woody aroma while preventing sticking
- 3.
Shish kebab (Middle East): Even cooking and caramelization of alternating ingredients
The Science
Primary Reaction
Maillard reaction