I was at Williams Sonoma the other day and noticed they had a package of cedar cooking sheets. Figured I'd give them a try since there are only two of us at home, and I'm the only one who eats fish so why do I need a huge plank of wood for a small filet taking up all that space on the grill?
What a waste. First, when I took the first one out of the package, a piece of it split off. That one went in the garbage. I soaked the next one as specified. Put the piece of fish (tilapia - kind of flexible and thin) into it, and went to wrap it up. It barely covered it. It suggested using a piece of scallion or chive to tie it up. They must be nuts. Neither of these were an efficient way to keep it closed. Chive? Ridiculous - too flimsy. Scallion wasn't much better.
Taste? Not much.
I think the only way these will work is with a very thin piece of meat - but then you still have the issue of keeping it closed (tho maybe it would work if it was less stuffed - not that mine was stuffed, the fish was only a few ounces at most).
Has anyone tried these? Had any better luck with them?
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