Do you Raclette?
Posted by Sonja Hoffmann on
You've seen the melty, gooey, deliciousness called Raclette, right? You really want to try it? Unless you live close to NY or the Tampa area of FL and a few other secret spots where raclette is being served you are out of luck. But don't despair! RacletteCorner is now offering a raclette melter for rent. You get the melter, the cheese, shipping labels to return the machine and enough time to try it out. Who wouldn't want to be invited to your raclette party? My family and I took a few pictures last weekend from out raclette feast to show you how it's done.
The machine is set up, potatoes are boiled (we had some from my friends garden!) and in the insulated basket, a mixed salad is ready, some olives, bread still in the oven, Buenderfleisch, some fresh pepper and raclette spices.
The half wheel of Emmi Raclette Cheese is placed in the cradle of the raclette machine. The thumb screw and bar holds the cheese in place. By turning the cheese holder around the long screw in the middle of the base, the distance between the cheese and the heating element is adjusted.
See the cheese bubble....
The edge of the cheese should be about 2" away from the heat source. Turn the cheese under the heat, flip the switch and wait. Is your mouth watering yet?
The cheese is ready when the edge is bubbly and starts to get brown. The cheese holder is turn away from under the heating arm and tipped up, ready to have the melted cheese scrapped off the wheel and onto the prepared plate.
In about one minute the next serving is ready.
Doesn't this look delicious? Are you ready to try it yourself? Please click here to get more details regarding price, timing, and general information. You will also find the recipe!
This is referring to the raclette grill with a hot stone grill top (see link below) https://raclettecorner.com/collections/raclette-grills/grill-top_stone. The hot stone does not need to be seasoned. It takes about 20 minutes at high on the Swissmar grill to reach temperature and then you can use it. I put a couple of slices of bacon on it when I start the raclette grill. Once the bacon sizzles the stone is hot and ready for use and the bacon grease adds a bit flavor.
On utube one person showed how to "season " the stone top. She smeared some veg oil on it then put the stone in the oven for 45mins at 450degrees, is that normal ?.