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Raclette/Grill

Choo_d'Phet's picture

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I just received for my birthday, a Swissmar Raclette/Grill. Anyone use one of these before?

Here's what it looks like

It has a grill/hot plate on the top with a space for broiling under it.

I think this is a Y2K fondue pot.

Choo_d'Phet's picture

(post #53705, reply #1 of 21)

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After looking at it for a while, it should work well for making bulgoki. The grill is ribbed, non-stick.

Choo_d'Phet's picture

(post #53705, reply #2 of 21)

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I gather from the profound silence, that no one here has ever seen one let alone used one!

Oh, well ...

Jean_'s picture

(post #53705, reply #3 of 21)

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Sorry, Choo, it's really cute--let us know how you like it after you've played with it for a while.

CLS's picture

(post #53705, reply #4 of 21)

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I was hoping someone else would pipe in. I have heard of these, Choo, but just enough to know the name and know what it is if I see one. I've never used one, nor have I ever known anyone who had one. Sorry...

But if you like it, please tell us. Maybe it will be the next toy I have to have...;-)

Tracy_K's picture

(post #53705, reply #5 of 21)

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Do you use it inside?

It is awfully cute...

Gretchen_'s picture

(post #53705, reply #6 of 21)

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Well the ones I have seen look like an old pyramid toaster that lost one flap--you set the cheese near the element (or fire, in olden days) and scrape off the melted cheese. Can be done in the microwave for no ambience at all!

Choo_d'Phet's picture

(post #53705, reply #7 of 21)

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definitely indoor use ... it's electric. The picture dosen't show it too well, but the top is about 18" oval. It comes with 8 of the individual trays.

Jean_'s picture

(post #53705, reply #8 of 21)

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But the microwave turns everything to sog.

Cooking_Monster's picture

(post #53705, reply #9 of 21)

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Hi Choo, I haven't used one personally, but they're reasonably common around here. Think of it essentially as an electric griddle with personal serving trays (and a broiler). It is, of course, designed especially for making raclette, but it's certainly not limited to that.

Choo_d'Phet's picture

(post #53705, reply #10 of 21)

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My SO pointed me to a Tapas cookbook I haven't looked at for a long time. There's a few recipes in there that might work.

My so didn't realize that this thing was a communal cooking machine.

Anyone got recipes for things that a broiled ... in small amounts? Shrimp scampi, stuffed mushrooms, anything with cheese on top ...

Wolverine's picture

(post #53705, reply #11 of 21)

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Boy - I would think you could do almost anything that way! What fun!! I'll look thru my books and see it anything seems especially suitable.

I must admit, my first quick glance at the photo caused me to think of Martians! ;-)

kai_'s picture

(post #53705, reply #12 of 21)

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LOL Martians! Me too, Wolvie :)

nutcakes_'s picture

(post #53705, reply #13 of 21)

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It's very Jetsons, really.

Nancy_G.'s picture

(post #53705, reply #14 of 21)

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You will love this, but the key is that you have to have the right kind of cheese. We went to a raclette party this past winter and it was wonderful. Find a place where you can order Swiss or French raclette. The cheese melts in the little trays underneath. With the cheese you serve pieces of cooked potato, bread, pickles, cooked vegetables. Yum!

Rebecca_Mills's picture

(post #53705, reply #15 of 21)

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Hi!
My Mom has one of those raclette grills. When we were little, we used it all the time. It was one of my sister and my favorite dishes. Raclette is a very traditional dish in the French and Swiss Alps. I have had it in Chamonix near Mont Blanc. It is absolutely yummy on a cold night.
Boil tiny red skin potatoes, about 5 per adult depending on how hungry everyone is. Slice Gruyere in thin slices. Gruyere is a must purchase, it is the traditional choice. It is a very hard cheese like Parm or Regg. Place these slices into the little pans (one per person) under the heating element and let melt.
Cut open the potatoes on each person's plate and pour the melted cheese on top of the potato. This is a wonderfully soothing meal.
My family only once did this, but the top grill part is used for grilling sausages. We were never big on sausage at my house. It worked well with German or Swiss sausages. Make sure that you are able to clean the top surface easily.
They are now being sold as tabletop grills on which to cook vegies and everything else under the moon. If you care to use it in the traditional manner, you don't eat veggies. Remember this is cold weather food and they didn't have much other than potatoes and dairy at 10,000 ft!

Choo_d'Phet's picture

(post #53705, reply #16 of 21)

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Today, I bought racelette cheese. It looks like Swiss without the holes, but costs a hole(sic) lot more. Would swiss sub for it? How about Jarlsberg? Fontina?

Gretchen_'s picture

(post #53705, reply #17 of 21)

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I think Fontina would be a good raclette cheese--the real Italian kind, not Danish. Might not be "traditional" as Rebecca is describing. I usually think of Gruyere as traditional for fondue , not necessarily for Raclette--but raclette (cheese)is difficult to find here, I think. Also tiny gherkins are served with Raclette. Always thought it a funny meal--cheese, potatoes and gherkins! But good!! Speaking of gruyere, if you ever see "aged Swiss gruyere" get it--and savor it. Unbelievably good.

Rebecca_Mills's picture

(post #53705, reply #18 of 21)

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I have no idea, but have fun experimenting. We only used Gruyere at my house. I can't imagine that any cheese would not work, hot cheese and potatoes make a great combination.

And yes, Gruyere is expencive. I wish that it were not.

CLS's picture

(post #53705, reply #19 of 21)

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i hot cheese and potatoes make a great combination.

Well, then, Rebecca, you must try Dutchess' Boursin Potato dish. Find in the Hall of Fame. Join us all in worshiping the Dutchess for bringing us the most perfect of cheese/potato-ness.

nutcakes_'s picture

(post #53705, reply #20 of 21)

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The cheese shops around here sell cheese called Raclette. I don't know if it is really some other cheese.

Choo_d'Phet's picture

(post #53705, reply #21 of 21)

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The booklet it came with had a recipe for gratin potatoes. Melt butter in the raclette pan, layer sliced cooked potatoes, top with cheese, and pour heavy cream on top. Broil until browned.