What is it?
A plancha is a common flat-top griddle used in Spanish cooking that combines high-temperature searing with a small amount of smoking. For example, gambas a la plancha, aka “pan-seared prawns,” ranks with patatas bravas and tigres among the most iconic Spanish tapas.
How it Works
In Spain, the word plancha is used to refer to any flat heated surface—including the hot irons used to press and smooth garments. In the culinary world the term has come to be associated with a specific collection of characteristics, from which custom-built models can cherry pick.
Like the griddles used in fast food joints to sear hamburger patties, the plancha is heated to a scorching temperature of around 350°C (or 662˚F). Unlike a griddle, the highest heat is concentrated at the center of the metal plate, allowing for different ingredients to be shifted easily without adjusting the intensity of the heat source, while being cooked simultaneously. Most planchas are also coated with a layer of non-reactive chrome to minimise flavour changes and make cleanup easier.
These days we can choose between an all-in-one plancha-style cooker powered by gas and controlled by knobs, or the most basic and rustic rectangular metal sheet that must be placed on an existing heat source such as a stove or barbecue grill. Placed over the wood fire grill, it allows for high-heat searing with a subtle hint of smoky flavor.
Traditional planchas were thin enough to warp with temperature changes, popping up in the middle to create a hump that drained away excess grease without drying the food out like a barbecue would. Many modern day planchas are manufactured with a slight slope to mimic this effect.
Cooking á la Plancha
Planchas shine in the preparation of fish and seafood, or steak, which require high-temperature searing on the surface while keeping the insides tender and rare. To emphasize the freshness and quality of the ingredients, no complicated seasonings or marinades are needed. Just olive oil, lemon and possibly garlic, if anything at all. Drizzle them over your fish fillets, vegetables or meat, then toss them on the preheated plancha. Once you have a nice sear, move them to a cooler area to keep warm or finish cooking over a gentler heat.
This article was written by Stephanie Lim and featured on the MICHELIN Guide Singapore website. Read the original here.
