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Post by concrete on Feb 1, 2011 20:29:05 GMT 10
I would never recommend cooking with pine.
The flavour you are tasting is hint of turpentine.
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Post by slith on Feb 2, 2011 6:58:05 GMT 10
I would never recommend cooking with pine. The flavour you are tasting is hint of turpentine. No way man, you are talking aboot treated pine, I'm talking natural. There ain't no turpentine there
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Post by concrete on Feb 2, 2011 22:45:32 GMT 10
I would never recommend cooking with pine. The flavour you are tasting is hint of turpentine. No way man, you are talking aboot treated pine, I'm talking natural. There ain't no turpentine there Slith. Not to get into it too deeply. You can look it up. Turpentine is MADE from fresh pine trees.
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Post by Wes Gear on Feb 2, 2011 23:14:12 GMT 10
Using pine planks is an ancient culinary method crete. I watched an Iron Chef (jap version) about a month ago and they were using them and talking about the history of its use. They only wanted the pine taste. Didn't even soak theirs.
I could be wrong and it was another type of wood but I'm pretty sure it was pine.
Slith, I am big on worstershire sauce. I could soak pine in it or soy sauce ok? Or would I be using it wrong by doing so?
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Post by concrete on Feb 2, 2011 23:37:32 GMT 10
Pine? or Cedar?
A couple fillets of salmon cooked between cedar, is lovely.
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Post by Wes Gear on Feb 2, 2011 23:39:40 GMT 10
cedar! my bad. it was cedar.
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Post by slith on Feb 3, 2011 7:42:45 GMT 10
No way man, you are talking aboot treated pine, I'm talking natural. There ain't no turpentine there Slith. Not to get into it too deeply. You can look it up. Turpentine is MADE from fresh pine trees. Ya your right crete, I was thinking cedar as well
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Post by slith on Feb 3, 2011 7:57:02 GMT 10
Using pine planks is an ancient culinary method crete. I watched an Iron Chef (jap version) about a month ago and they were using them and talking about the history of its use. They only wanted the pine taste. Didn't even soak theirs. I could be wrong and it was another type of wood but I'm pretty sure it was pine. Slith, I am big on worstershire sauce. I could soak pine in it or soy sauce ok? Or would I be using it wrong by doing so? Jess, worcestershire sauce, doesn't work for me this way. I would recommend marinading your food with it, but not in the wood. You could try it though, I'm not sure how it would come out to be honest. But a J.D soaked board with the worcestershire flavor in the food would kick some serious ass. Soya sauce, same thing, but perhaps a smoked version of teriyaki sauce, which has soya in it might work. Also the red wine or port content in the sauce would add a nice flavour, although the sugar in the sauce might caramalize on the wood and cause inconsistent heat points. Both unknowns to me
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