The plancha is a cooking plate that allows you to sear and caramelize food. This method of cooking by contact, at high temperature (+ 300°C), is very fast which allows the dishes to preserve their juices and thus their flavor. It allows you to prepare tasty recipes often outdoors and to enjoy the summer.
Think about marinades
To enhance the taste and add softness, let your meat and fish macerate for at least 30 minutes in a gourmet marinade that will suit your taste and that of your guests. Olive oil, lemon juice, wine, spices, aromatic herbs, be imaginative!
Be careful however not to mix too many ingredients all the same at the risk of no longer distinguishing any taste. Drain the food well before placing it on the plancha so that it is properly seared.
Do not limit yourself in the choice of foods
Vegetables, meat, fish, shellfish, shellfish, cheese, fruit, everything is allowed… even marshmallows!
Prioritize small parts
Since the plancha is a device that has a strong grip on the food that you present to it, it is preferable to carry out short cooking times. To do this, do not hesitate to cut the meat into strips or regular pieces.
Let the meat rest
For tasty and juicy meat, it is best, after cooking, to let it rest for a few moments in aluminum foil to allow the juices to spread.
Banish the fork
Use tongs to turn the food and not a fork which deteriorates the food and let the juices escape!
Above all, do not grease the plate of your plancha, but only the foods that follow it. Don’t forget that the plancha is healthy!
Season at the right time
Food, especially meat, should be salted when serving and not before, to prevent the loss of juice and preserve its softness.
Take care of cleaning
If you want to enjoy your plancha for a long time, you have to take care of it. For effective, quick and ecological cleaning, use white vinegar with water, once the griddle is still hot but off, then scrape gently.