Raclette - other uses?
I love fondue and Korean bbq and started thinking a raclette would be the perfect purchase. Does anyone know if the raclette pans can/should be used to warm/melt other things besides cheese (its intended use) such as chocolate? Also, is it a bad idea to use the grill on top for Korean style BBQ (in addition to the regular raclette fare, which I'm also super excited about)?
I've searched everywhere on these boards and across google,and oddly enough, can't find any mention of using raclettes for other than their intended purpose.
Many thanks in advance for any and all help, even if it's just your best guess/best judgment!
I love all the same foods. The raclette pans usually have a non-stick coating and will cook just about anything small. I've heard of mini pizzas, sauces and even eggs cooking in these. The heating element is above the cheese pans, and many of the larger raclette grills have a variable temperature control. I see no problem at all with doing Korean BBQ on the grill top! Just make sure you have some kimchi on the side!
I have the reverse question - I have some raclette cheese, but not the special contraption. I was thinking of just slicing some up and running it under a broiler in a skillet or pan, then scraping the cheese of onto baguette slices, with some ham, cornichons, etc.
Anyone have suggestions for the best way to cook it? Non-stick pan, cast iron, etc?
I think your plan is a good one. It seems to me that you could melt the raclette either in the broiler or on the stovetop, depending on how melted or crispy or browned you like the cheese portion to be.
I think you could go with a broiler safe pan of any sort, or if you aren't trying to brown the cheese, you could heat it in a pan on your stovetop. If you have a torch for creme brulee, I bet you could melt on the stovetop and then brulee tableside; hmm.. I may have to try this method myself.
Thanks for the suggestions! I went with the easiest method, as I was already loaded. I used a cast iron skillet, and ran it under the broiler for a few minutes. It got lightly browned on top, and we scooped it onto baguette slices with mustard and cornichons. it didn't stick to the pan, but did leave some grease behind, which was delicious in itself, mopped up with the bread. I even drizzled some of it on a rib eye steak. Probably a 50000 calorie meal, but worth it.