iano Posted November 29, 2009 Report Share Posted November 29, 2009 Does anyone know where to get (or how to make) the boards which you heat and then cook meat on? Quote Link to comment Share on other sites More sharing options...
Piebob Posted November 29, 2009 Report Share Posted November 29, 2009 I haven't seen them for sale anywhere but I got a joiner pal to cut up a block of cedar into the sizes I was after. Then, he routered down to about 10mm leaving a thick enough edge so as not to burn / char hopefully. I've only used the block once so far and thought it was great. Tried steak, but I'll have a go with fish and some game before too long. Quote Link to comment Share on other sites More sharing options...
iano Posted December 1, 2009 Author Report Share Posted December 1, 2009 Cheers! Quote Link to comment Share on other sites More sharing options...
Axe Posted December 1, 2009 Report Share Posted December 1, 2009 We had a client that used something like this in a restaurant, they called them Hot Rocks but are normally known as a Pierrade according to Google: http://www.kitchen-2-table.com/pierrade-el...9e6b58cdbb75d12 http://www.andrewjamesworldwide.com/Produc...rrade_good2.JPG Quote Link to comment Share on other sites More sharing options...
beretta Posted December 1, 2009 Report Share Posted December 1, 2009 i have never seen a wooden one Quote Link to comment Share on other sites More sharing options...
Piebob Posted December 1, 2009 Report Share Posted December 1, 2009 Here's my cedar board - the smell of the wood is superb - with a gin bottle top for scale. I'd have preferred a slightly bigger board but wanted 3 made up so was limited to the length of wood my mate had spare. As you can see, it's been routered out to retain juices / herbs / seasoning etc during cooking. I just put the board into the oven with my steak on it but one of the lads at work soaked his board first to make sure it didn't burn. Quote Link to comment Share on other sites More sharing options...
iano Posted December 2, 2009 Author Report Share Posted December 2, 2009 Its the wooden ones I'd be interested in, I think you'll get a better flavour from the wood compared to the stone. Do you just pop the whole thing in the oven? So that the steak is cooked from all sides? Or do you heat the wood? Quote Link to comment Share on other sites More sharing options...
Piebob Posted December 2, 2009 Report Share Posted December 2, 2009 All I have done so far was put a couple of raw steaks, with a small amount of seasoning, onto the cold block then put the whole lot into a warm oven. The steak gets cooked on all sides and the cedar flavour goes througout the meat. I give the steak one turn. I quite like a bit of blood so my block doesn't go into the oven for too long, so unlikely to get too scorched. Quote Link to comment Share on other sites More sharing options...
charliebrown Posted December 2, 2009 Report Share Posted December 2, 2009 We had a client that used something like this in a restaurant, they called them Hot Rocks but are normally known as a Pierrade according to Google: http://www.kitchen-2-table.com/pierrade-el...9e6b58cdbb75d12 http://www.andrewjamesworldwide.com/Produc...rrade_good2.JPG Any idea which stone these are, look like they might be a marble or basalt. I import stone so think if I can find out what stone they are a trip to suppliers for a few 'samples' might be in order. Quote Link to comment Share on other sites More sharing options...
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