The alluring aroma of wood smoke wafting through the air is a siren song to anyone who enjoys grilling and outdoor cooking. The use of wood to impart unique flavors to food is an ancient practice, with each type of wood lending its own distinct characteristics. Among the various types of wood, cedar, particularly red cedar, is often mentioned in culinary circles. But can you actually cook with red cedar? The answer is more nuanced than a simple yes or no. This article will delve into the intricacies of using red cedar for cooking, exploring its properties, potential risks, and safer alternatives.
Understanding Red Cedar: Aromatic and Attractive
Red cedar, scientifically known as Juniperus virginiana, is a common name applied to several juniper species native to North America. These evergreens are prized for their fragrant wood, reddish hue, and resistance to decay. Red cedar is commonly used in a variety of applications, from lining closets and chests to crafting outdoor furniture. The distinct aroma that red cedar releases is due to the presence of volatile oils, which are naturally occurring chemical compounds that evaporate easily at room temperature.
The presence of these oils is what makes red cedar so effective at repelling moths and other insects, contributing to its popularity in storage solutions for clothing and other delicate items. The scent is undeniably pleasant, and it’s easy to see why some might be tempted to use it to flavor food.
The Risks of Cooking with Red Cedar: Safety First
While the aroma of red cedar might be appealing, it’s important to understand that cooking directly with red cedar is generally not recommended. The volatile oils that give red cedar its characteristic scent and insect-repelling properties can be toxic when ingested in large quantities.
These oils, particularly thujone, can cause a range of adverse effects, including gastrointestinal upset, neurological problems, and even liver damage. While the levels of these compounds in red cedar may vary depending on the species and growing conditions, it is best to err on the side of caution and avoid direct contact between red cedar and food.
The primary concern lies in the potential for these oils to leach into the food during the cooking process. When heated, the volatile compounds in the wood are released, and some of these compounds can be absorbed by the food, potentially posing a health risk.
Beyond the inherent toxicity of some of the compounds in red cedar, another concern arises from the possibility of contaminants present in the wood. Red cedar used for commercial purposes may have been treated with chemicals to protect it from insects or fungi. These chemicals can also leach into the food during cooking, further increasing the risk of adverse health effects.
Cedar vs. Western Red Cedar: A Critical Distinction
It’s crucial to distinguish between red cedar (Juniperus virginiana) and Western Red Cedar (Thuja plicata). Western Red Cedar is commonly used for cedar plank grilling. While both are called “cedar,” they are different species with different properties. Western Red Cedar, when specifically sourced and prepared for cooking, is considered significantly safer than cooking with red cedar.
However, even with Western Red Cedar, it’s essential to ensure that the wood is food-grade and has not been treated with any chemicals.
Safer Alternatives: Exploring Culinary-Grade Cedar
The good news is that you can still enjoy the flavor of cedar-infused food without risking your health. Culinary-grade cedar planks, typically made from Western Red Cedar, are specifically designed for grilling and smoking. These planks are carefully selected and processed to ensure they are safe for contact with food.
When using culinary-grade cedar planks, it’s important to follow a few basic guidelines to minimize the risk of any potential health problems:
- Soak the plank in water for at least 30 minutes before grilling. This will help to prevent the plank from catching fire and also create steam that will infuse the food with flavor.
- Place the plank on a medium-heat grill. Avoid using high heat, as this can cause the plank to burn and release undesirable compounds.
- Do not reuse the plank. While it may be tempting to reuse a cedar plank, it is best to discard it after a single use, as it may have absorbed harmful chemicals from the food or grill.
How Culinary-Grade Cedar Enhances Food
Culinary-grade cedar planks impart a subtle, smoky, and slightly sweet flavor to food. This flavor complements a wide range of dishes, including fish, poultry, vegetables, and even fruit.
The cedar plank grilling method also helps to keep food moist and prevents it from sticking to the grill. The steam created by the soaked plank helps to cook the food evenly and infuse it with flavor.
Applications: What Foods Benefit from Cedar Planking?
Cedar plank grilling is a versatile cooking technique that can be used to prepare a wide variety of foods. Some of the most popular dishes prepared using cedar planks include:
- Salmon: Cedar plank salmon is a classic dish that showcases the subtle, smoky flavor of cedar.
- Trout: Similar to salmon, trout also benefits from the delicate flavor of cedar.
- Chicken: Cedar plank grilling can add a unique twist to grilled chicken, imparting a smoky flavor and helping to keep the meat moist.
- Vegetables: Vegetables such as asparagus, zucchini, and bell peppers can be grilled on cedar planks for a flavorful and healthy side dish.
- Shrimp: Shrimp and other shellfish can also be cooked on cedar planks for a delicious and smoky flavor.
Conclusion: Proceed with Caution and Knowledge
While the idea of cooking with red cedar might seem appealing due to its aromatic properties, it is generally not recommended due to the potential health risks associated with the volatile oils present in the wood. It’s paramount to differentiate between red cedar and culinary-grade Western Red Cedar. Always choose culinary-grade cedar planks specifically designed for grilling, and follow safety guidelines to minimize any potential risks.
By understanding the differences between various types of cedar and using safe cooking practices, you can enjoy the unique flavor of cedar-infused food without compromising your health. Remember, your safety is the priority when it comes to experimenting with different cooking methods and ingredients.
Is it safe to cook with red cedar?
The short answer is generally no, it is not recommended to cook directly with red cedar, particularly Western Red Cedar (Thuja plicata). While some cedars are used for cooking planks, Western Red Cedar contains compounds like thujone and plicatic acid that can be toxic when ingested or inhaled in significant quantities. These compounds are primarily found in the wood and smoke produced when it burns, and can cause allergic reactions, respiratory issues, and even liver damage in some individuals.
Therefore, direct contact between food and burning or smoking red cedar is discouraged. Many readily available cedar planks sold for grilling are made from other cedar species, such as Spanish cedar or Atlantic white cedar, which have a milder flavor and are considered safer for cooking when used appropriately. Always verify the species of cedar plank before using it for cooking to ensure its safety and suitability for culinary purposes.
What types of cedar are safe for cooking?
Not all types of cedar are created equal when it comes to cooking. While Western Red Cedar should be avoided, some cedar varieties are considered safer and are often used for culinary purposes. Spanish cedar (Cedrela odorata) is a common choice for cigar boxes and is also sometimes used in cooking, offering a less intense flavor.
Atlantic white cedar (Chamaecyparis thyoides) is another species that is generally considered safe for cooking. These types of cedar lack the high concentrations of thujone and plicatic acid found in Western Red Cedar, making them a more suitable option for grilling planks and other cooking methods. Always research and confirm the specific cedar type before using it in the kitchen, and prioritize planks specifically sold as food-safe.
How does cedar plank cooking work?
Cedar plank cooking involves placing food, typically fish or vegetables, on a soaked cedar plank and grilling it. The moist plank prevents the food from drying out and imparts a subtle, smoky cedar flavor. The plank acts as a barrier between the food and the direct heat of the grill, resulting in gentle cooking and even heat distribution.
Before grilling, the cedar plank should be soaked in water for at least 2-3 hours to prevent it from catching fire. The soaked plank is then placed on the grill grates, and the food is placed on top of the plank. The grill is then covered, and the food is cooked until it reaches the desired doneness. The plank infuses the food with its aroma as it heats, providing a distinctive and delicious flavor profile.
What kind of food is best cooked on a cedar plank?
Cedar plank cooking is particularly well-suited for delicate foods that benefit from gentle cooking and smoky flavors. Fish, especially salmon, is a classic choice for cedar plank grilling, as the cedar flavor complements the richness of the fish. Other seafood options like scallops, shrimp, and tuna also work well.
Vegetables like asparagus, bell peppers, zucchini, and mushrooms are also excellent candidates for cedar plank cooking. The plank imparts a subtle smoky flavor to the vegetables without overwhelming their natural taste. Chicken breasts and pork tenderloin can also be cooked on cedar planks, offering a unique flavor dimension to these proteins.
What precautions should I take when cooking with cedar planks?
Safety is paramount when cooking with cedar planks. Always soak the planks in water for at least 2-3 hours before grilling to prevent them from catching fire. Weighting the planks down in a sink or tub filled with water ensures they are fully submerged and properly saturated. This step is crucial for preventing flare-ups and ensuring even cooking.
Keep a spray bottle of water nearby while grilling in case the plank starts to ignite. Position the plank over indirect heat if possible, or use a lower grill temperature to minimize the risk of burning. Never leave the grill unattended while cooking with cedar planks, and be mindful of the smoke produced, ensuring adequate ventilation to avoid inhaling excessive amounts of smoke.
Can I reuse cedar planks after cooking?
The reusability of cedar planks depends on their condition after cooking. If the plank is only slightly charred and has not completely burned through, it may be reused once or twice. However, heavily charred or cracked planks should be discarded, as they may impart a bitter or burnt flavor to food.
Before reusing a plank, scrub it clean with a stiff brush and hot, soapy water. Rinse thoroughly and allow the plank to dry completely before storing it. Re-soaking the plank before each use is still necessary, even if it has been used before. Keep in mind that each use will further diminish the cedar flavor and increase the risk of the plank burning, so monitor it closely.
What are some alternatives to cedar plank cooking?
If you are concerned about the safety or availability of appropriate cedar planks, several alternatives can provide similar smoky flavors. Using wood chips, such as hickory, applewood, or mesquite, in a smoker box or aluminum foil packet on the grill can impart a delicious smoky taste to your food. These wood chips are generally considered safe for cooking when used properly.
Liquid smoke is another option for adding smoky flavor to dishes. A few drops of liquid smoke can replicate the taste of wood-smoked food, and it can be easily added to marinades, sauces, or directly onto the food before cooking. These methods offer convenient and safe ways to achieve a smoky flavor without the need for cedar planks.