Raclette is especially popular on New Year's Eve.
However, there are a few things to consider when it comes to cheese, the selection of ingredients and the process.
Raclette
is a popular dish at
Christmas
and
New Year's Eve
.
However, a lot can go wrong if some rules are not followed.
Consumers must pay attention to this so that the
raclette experience is
a success.
Offenbach -
Raclette
is
simply
part of the winter, Christmas and
New Year's Eve
for many
.
Preparations are done quickly, as the ingredients only have to be cut into small pieces and packed in bowls.
There is also no limit to the taste.
Everyone can fill their pans individually with what they like.
In order for the evening to be nice and cozy and to be able to
chat
relaxed
while
eating
, there are some possible
problems to be
anticipated.
Especially for
New Year's Eve
,
raclette has
long become a tradition for many and not without reason.
The food is really celebrated.
You can eat again and again.
The evening flies by and a nice atmosphere builds up.
At least in the best case scenario, the reality is often very different.
Raclette: Dreary ingredients and stocks can damage the atmosphere at the table
Because too little selection,
too full pans
and
ingredients
that are hoarded at the other end of the table quickly drive away the good mood.
A belly that is too full also makes you tired and the
New Year's party atmosphere
is hardly
noticeable
from 10 p.m.
However, with a few
tips
, all of this can be avoided.
One problem with
raclette
is that ingredients are quickly hoarded.
Either because the guest is afraid that there is not enough for everyone or because he doesn't want to keep asking whether someone else can do him or her.
Hosts should plan for this storage.
So just distribute the
ingredients
on more plates or switch completely to a kind of extra buffet in the kitchen, where everyone takes something on their plate.
Types of classic raclette cheese: |
Fat content: |
|---|---|
Valais |
at least 50% |
Swiss raclette cheese (produced in other parts of Switzerland) |
between 46 and 54.9% |
Raclette de Savoie |
at least 50% |
Problems with racelette: There are many creative recipes - courage to try them out
A buffet also has the advantage that the guests have to move around and get things going.
However, if that is too much activity for you and there is simply not enough space for more plates, you can also put the ingredients on a
turntable
.
The so-called "Lazy Susan" can be bought in many shops and online.
A second
raclette machine
is
also a good
idea
if there are several people, because then the
two-pan tactic
can be used.
One can be eaten while the other is still sizzling in the heat.
There
is also a lot to try out
with
raclette
.
There are many
creative recipes
online.
So why not prepare complete dishes and fill the pan with pork tenderloin, onions and mascarpone, for example?
Tasty
marinades also
make the meat really tasty.
Cookbook author Cornelia Schinharl recommends an oriental variant:
Mix the fresh coriander, garlic, cumin and paprika with two to three tablespoons of olive oil.
Add some juice and the zest of a lemon and soak the meat in it for at least an hour.
The marinade is suitable for loin, fillet, turkey breast, fish and shrimp.
Raclette on Christmas and New Year's Eve: The most important thing is the right cheese
Another problem with
raclette
is when the
grill
plate becomes more and more encrusted as the evening progresses.
Therefore, be careful what is placed on the plate.
Cheese
is not suitable, it should stay in the pans.
If the grill still turns black, just scrape clean every now and then.
A
lot can be done wrong
with
cheese
too.
Above all, it is important that the
fat content is
at least 45 percent, according to the magazine "Food & Drink - For Every Day".
Approximately 200g
raclette cheese
per person is
calculated.
More variety in raclette: Variations in cheese sauces spice up dishes
"Middle-aged
Gouda
, classic
raclette cheese
from Switzerland or
mountain cheese, goat Gouda
, but also
sliceable
sheep cheese are
suitable
,
" said TV and star chef Björn Freitag in a report by the German Press Agency (dpa).
By the way, connoisseurs always eat the rind with cheese.
Blue cheese
can also end up in the pan, for example with pear, lemon juice and walnuts.
It is also advisable to buy cheese in good time.
The shelves in the supermarket are quickly empty.
Homemade sauces and chutneys are also suitable to make
the
raclette
more varied.
They spice up every pan.
With
mango chutney,
simply fry the onions briefly, add chilli and mango cubes and a dash of white balsamic vinegar.
The
raclette
gets really wintry
with a mulled wine after dinner.
You can easily make it yourself at home.
(svw with dpa)
Video: Original raclette cheese from Switzerland