dopleta
Quote: anna2008

Now I wanted a stone on which you can fry whatever you want - from pancakes to steaks and shrimps. Will the flare bean fit?
Yes of course.
Olesya425
It's a contagious thing, ours! We rented a house in Switzerland, and there are so many bells and whistles in the kitchen. I found a raclette girl. Yesterday I read a lot of recipes on the site, today I prepared them. The family is delighted! We urgently need the same. In the store, the top plate for the grill is cast iron (sold here). And in the photographs on this page there are raclette holders with stone tiles. Is this a big difference?
YagMort
Quote: Olesya425
And in the photos on this page there are raclette holders with stone tiles. Is this a big difference?
Yes, there is a difference. On the stone less "charred" on top, but it is better baked inside, so for an amateur - who loves crispy crusts - metal is better. And for delicate seafood a stone is definitely better.
I have a Steba RC3 with a stone, I don't want to change for metal.
Mirabel
So I got a raclette girl Tefal, the other day we dined with her. Wonderful and sooo tasty!
unfortunately, this device is not promoted here, but in vain. The thing is wonderful! I recommend to all doubters!
Blackout
I subscribe to the recommendation to purchase a raclette holder. The main thing is that everyone is involved in the process. I have AEG
Raclette, fondue
and for more modest get-togethers Atlanta
Raclette, fondue.

Bought at Metro Tarrington house
Raclette, fondue.
A very good option. For myself, I concluded that the stone is preferable.
torturesru
Quote: YagMort
I have a Steba RC3 with a stone, I don't want to change for metal.
I bought a similar one, I don't see much sense in the grill tray, especially since there is a contact from Tefal, and Steba's equipment is usually made very well, the main thing is that the model is sold in Europe, and not only in Russia. And that is, they have one such left-hand grill. The surface is made of volcanic tuff, it treats heat well, you cannot wash it hot - it will burst, maximum - throw a wet paper towel over it, it will crust the steam and clean the burn well. The model has one minus, fat can flow into the joint between the stone and the base of the raclette, and then it must be removed from there. But it is not difficult, the enamel washes well.

And a small question: is there someone from the members of the forum in Moscow with a book of Fondue raclette wok grill VK Telezhnikova, who can share an electronic version or do we dock, I would scan and make an email for everyone? And then there is zero chance of buying it even on Aliba.
Ilmirushka
Hello everyone. I look, the Temka is so sleeping ... Apparently, the raclette girls are hidden in the closets !?
I did not find a separate topic about fondue, I decided to ask here. Girls, help! What am I doing wrong?
The first time I made fondue strictly according to the recipe, everything was delicious and everything seemed to work out, but at some point all the melted cheese in the fondue was going into a lump, although the burner was on and seemed to heat it up well. Why is this happening? The cheese seems to be not bad, initially it melted well, but then ... An attempt to re-melt it on the stove did not give a positive result.
Yesterday again we decided to sit with fondue, having understood the principle of cooking, I made it according to my desire and taste. Everything turned out! It was delicious! BUT! After a while, everything repeated, the cheese froze (on an alcohol lamp!) And gathered into a soft lump. How to prevent this?

Raclette, fondue
eye
Ilmira, I think that the liquid has evaporated, I would add wine
Ilmirushka
Tatyana, no-no-no, there is just a lot of liquid left. We just soaked her with bread, it's delicious. There is something else here, but I don't know what. I think maybe, after all, the temperature of the spirit lamp is not enough ...
Sasha55
Ilmirushka, Ilmira, are you sure about cheese? If it is with trans fats (or some other byaka), then it will probably be folded like that.Because if the temperature is low, then when heated, for example, in a micron, it would still melt. Once I bought cheesy cheese, it stratified on my pizza into liquid fat (not even butter) and some grains of solid ..
Ilmirushka
Sasha, yes, here's how to guess something ... The first time this happened - I sinned on cheese, although I took something like the usual one, which always melts. Now I specially took Gouda and Suluguni, hoping for the best, and he melted so well in a cast iron on the stove, but then everything happened again.
optimist
Ilmirushka, and what are these sticks and cookies in the photo? Bagels? Bread? doesn't seem like it ..
Ilmirushka
Quote: optimist
what are these sticks and cookies
Lenusya, you thought correctly - these are breads, and sticks - yes, they look like bagels, only called "bread sticks". Good for fondue, and not very dry, and not quite soft. In general, everyone liked, oddly enough, not meat cuts, but vegetables - peppers and boiled cauliflower.

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