The plancha is the Spanish word for a griddle. So what’s it doing in this book on grilled food? Traditionally, you would heat up your South American cast-iron appliance over an open fire which allows users to sear and sauté just like they could with their skillet but also has that familiar smell of wood smoke, associated with Live Fire Cooking techniques! I call these types of cooking methods “planchas” so there’s no need to go running back into our kitchen when we want some good old-fashioned barbecued ribs or chicken 65%.
Temperature: Medium-high to high is the range that best suits your food’s needs.
Grilling time: The 3-10 minutes you spend on each side will give your food an amazing grill flavor that can’t be matched by any other method!
Well suited to: If you enjoy grilling delicate foods that would fall apart on the grill, like flounder and sole; if small food items are important to your diet (such as bay scallops or snap peas) then consider an indoor style cooking surface for these types of dishes.
To enhance performance
- Planchas are a versatile tool for cooking all types of food. You can use them as an alternative or in addition to traditional grills, and they’re perfect if you want smoke-roasted vegetables because it creates this amazing layer between your ingredients and their natural juices.
- Oil your plancha with an oiling towel or some bacon fat before cooking any food. Make sure you have plenty of it so when flipping pieces, they won’t stick together over time because their juices might dry out if there’s no more grease on top.
- If you want the best planchas, then it’s time to invest in cast iron. You just need to season them like any other skillet and they will be ready for use.
- What if you don’t have a plancha? Use your cast-iron skillet or stovetop griddle.
- Flattop grill https://en.wikipedia.org/wiki/Flattop_grill