skip to main content

Has anyone used a raclette grill?

14 years ago

I received one of these grills as a gift recently. I'm looking for recipes to use with it and also wonder what cheese is best to use in place of "raclette cheese" which is not available where I live. Does anyone out there have one of these grills and what all have you done with it? Thanks for any suggestions.

Sort by:Oldest

Comments (2)

lindac
14 years ago
I don't own one but have used one at a friends and at restaurants.
almost any aged cheese will work....even some non aged like mozzerella.
But you will find an emmenthaler and a jarlsberg will work well and also gouda....and even edam.
Recipe?? No recipe....you just melt cheese!
There are lots of things you can serve with the melted cheese....traditional are little boiled potatoes and sweet cornichons....also a variety of sausages and wursts and dried meats
And be sure to serve with lots of good beer or a fruity white wine.
Just fire it up and malt cheese! Tehre are no rules, you can put the cheese on bread if you wish, or potatoes as is traditional...or even put it over your broccoli!
If yours is one with a grill stone on top, you can cook your sausages on top while you melt your cheese beneath.
Linda C
cookie8
14 years ago
I have one but it has never been used as a Raclette:(. I grilled tenderloin and grill cheese sandwiches on mine. I bought the cheese and everything when I first got it but never got around to actually using it as intended. Hopefully this fall - there, a food goal set for myself! Give raclette a google and you find a lot of info.
Related Discussions
BS or CC grill - has anyone cooked on both?
Q
Comments (1)
I really like the grill on the CC. Capital has a line of high-end outdoor grills that's well regarded. The grill on the CC is based on Capital's outdoor grill. There are ceramic rods above the burners that helps in the heat distribution. They did step down the BTU for indoor use, but it's still more than enough. The grates are also reversible where one side has narrower bars and grease channels for meats and the other side is wider with more surface contact for fish and veggies. But honestly, I use the narrow side for everything, including fish and veggies with great results. The grease channels in the grate angle down toward the front so excess grease can be captured, kind of like a Foreman Grill. Grease that drips straight down gets vaporized below. I have to say, I like the indoor grill on the CC better than my Weber outside. Just make sure the hood is up to the task.
...See More
Has anyone ever used a griddle like this?
Q
Comments (5)
The description doesn't make any mention of the griddle construction, except that it's steel. Does it have an aluminum or copper core to facilitate even heat conduction? If not, it's bound to have hotter areas over the burners and cooler areas between burners. Also, I'd tend to think that two, 2-burner griddles would be easier to deal with. You'd be able to stack them for storage, or more readily slide them into vertical storage. They'd also be a heck of a lot easier to wrestle with or fit in the sink when it comes time to clean them. Just my two cents.
...See More
Has anyone used Mesquite Flooring
Q
Comments (9)
I have mesquite flooring in the living room, dinning room, kitchen, utility room entry and 2 halls. I LOVE the grain and color of the wood. The problem we have is finding a finish that works on it and people that know how to use it. We finally got an O.K. finish with Waterlox when we first put it down 13 years ago. That worked for several years. We needed to repair some scratches that had accumulated in the dinning area and were talked into using OSMO this time. So far, after two coats, I'm heart broken as it looks smeared, streaked and plain awful. We always go through a drama when we do anything to the floor as no one in our area knows how to use anything else besides polyurethane and that doesn't work well on mesquite. The floor is great but it seems to stump people when it comes to finishing.
...See More
Has anyone cooked Beef Tenderloin using Miele auto roast?
Q
Comments (11)
M -thanks for your info. I have the 30" convection and the combi steam. I am using the convection for the roast and the combi steam for the side dishes. I have not tried the sous vide yet but am attempted now after hearing that you have been doing so The chef at my experience Center was already away for the holiday but they patched me through to the Experience Center in Beverly Hills!! They said-which confirmed what I thought-that you put food into to the oven cold .Set the oven temp and the core temp. It automatically sears the food at 450 and then drops down to whatever temperature you set. They advise setting oven temp to 325 and core temperature to 125/130.
...See More

Related Stories

Houzz Gifts: 31 Finds for the Chef Who Has Everything

Delight serious cooks with the latest in kitchen gadgets, accessories, cookware and small appliances from Houzz

HOUZZ TV Houzz TV: This Dream Midcentury Home in a Forest Even Has Its Own Train

By Mitchell Parker

Original wood ceilings, a cool layout and, yes, a quarter-scale train persuaded these homeowners to take a chance on a run-down property

MATERIALS Should You Use Composite Timber in Your Landscape?

By Falon Mihalic

This low-maintenance alternative to wood is made from varying amounts of recycled plastic. Consider it for decks, fences and more

OUTDOOR KITCHENS Houzz Call: Please Show Us Your Grill Setup

By Annie Thornton

Gas or charcoal? Front and center or out of the way? We want to see how you barbecue at home

Materials: Using Stones in Design

By Becky Harris

MOST POPULAR 8 Ways to Improve Your Grill Setup

By Mitchell Parker

Rethinking the old grilling station? Here’s how to pack more function and style into your backyard cooking zone

OUTDOOR KITCHENS Your Guide to Grills and More for Great Outdoor Cooking

By Laura Gaskill

Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more

MOST POPULAR 13 Upgrades to Make Over Your Outdoor Grill Area

By Laura Gaskill

Kick back on your patio or deck with a grill that focuses on fun as much as function

KITCHEN DESIGN Yes, You Can Use Brick in the Kitchen

By Becky Harris

Quell your fears of cooking splashes, cleaning nightmares and dust with these tips from the pros

SALVAGE Reinvent It: Make a Cheery Planter From an Old Eyesore

By Becky Harris

Don't ignore that yucky old grill growing rust in your yard — turn it into a lighthearted planter that's a joy to see

Sponsored

Trish Takacs Design

36 Reviews

Award Winning & Highly Skilled Kitchen & Bath Designer in Columbus

More Discussions

Musings On Calorie Restriction Cooking

77

First Shortcake Report

9

A crisp not too sweet gluten free cookie/biscuit

6

Lemon curd tart w/strawberry - glaze needed?

39

omelet cheeses ... your fave

30