New year’s eve stress: 10 typical Raclette problems and how to solve them
And how the reality looks often? Unmarinierte meat cubes taste like nothing. Pearl onions, party, tomato and mushroom slices spread boredom in the mouth.
And the bowl with more exciting ingredients are always at the wrong end of the table.
At 21.00 hrs you will feel the Burst of fully eaten and longs to be a home Sofa.
But how to avoid sadness and fat cells to the hot stone? Several problems and solution suggestions:
Problem 1:
Hardly all of the people with the tower, beat up buildings in your pans.
Solution: directing. “Now, the host has to intervene and a Raclette-introduction”, explains the style and etiquette coach, Susanne Helbach-Grosser from Schwäbisch Gmünd.
You would so people start: “So, love. And you all know how it goes? So, in the pans never have too much fill.”
Problem 2:
The guests hoarding the ingredients, because you don’t have fear, it will be enough for all.
Solution: “The stock you have to plan,” says the style expert. Therefore, it is more plate stock as the people sitting at the table. Sense do also, several grill set up devices. Thus, the participants could apply the Two-pan tactics.
Advantage: While a pan is feasting, breeding the next.
Problem 3:
“Will you please change the red pepper dice? Can you give me please the darker cheese?” At the latest after the third Please it’s stupid and makes it.
Solution: “An Extra-Buffet, in the kitchen, is the antidote to the begging mode,” said Helbach-Grosser. As a result, all in movement – were also an additional advantage.
An Alternative is a ‘Lazy Suzy’. “This is a rotary plate, on the many bowls will have a place. We know from Chinese Restaurants,” explains Helbach-Grosser.
Otherwise, the hosts could ask the same to the beginning, each holding a plate or a bowl in Hand, offering both the right and left of it.
Problem 4:
The fine meat fillets taste fade.
Solution: To Marinate. Cornelia Schinharl recommends an Oriental Marinade. The cook stirred a book author from the Swiss Worb fresh coriander, garlic, cumin and paprika powder with two to three tablespoons of olive oil and gives a little juice, and zest of a lemon.
“The meat is inserted for at least an hour. The Marinade is suitable for loin, tenderloin, Turkey breast as well as fish and prawns,” explains Schinharl.
TV and star chef Björn Freitag would only chicken and Turkey fillets, use, and roughly four times the two-centimeter strips, marinate overnight in a mixture of canola oil, Chili, Paprika and lime. “Beef fillets are perfect for Raclette. Where it comes to the perfect cooking point, the hitting is better in the case of Steaks,” explains Friday.
Problem 5:
The meat is quite dark and tastes Burnt.
Solution: The longer the evening lasts, and the more people at a table, grill Sizzling, the more encrusted the plate. “Therefore, you will need to be scraped clean again,” explains Schinharl.
Crust formation guests, the cheese on the grill plate. “There he burns. Cheese belongs not to the top, but in the pans”, clarifies the Raclette expert.
Problem 6:
The Wrong Cheese!
Solution: “Suitable to the middle ages, Gouda, classic raclette cheese from Switzerland, or mountain cheese, goat Gouda, but also semi-firm sheep’s cheese”, is one of Friday. Not he would recommend the Mozzarella – the draw to a lot of threads.
Different views there are to blue cheese. While Friday finds him ‘too dominant’, says Schinharl, “it melts really well, for example in combination with a bulb, lemon juice and a few walnuts.”
The cheese you should buy as early as possible, advises Helbach-Grosser. Sometimes, Raclette is sold out-suitable for cheese on a regional level as a lot of people new year’s eve, plan a Party with a hot stone and fondue.
Problem 7:
Cheese is heavy in the stomach.
Solution: “Under each of the cheese topping of chopped fresh ginger to give that takes the “Raclette” the Heavy”, recommends Schinharl. At best, each guest has his own bowl with the yellow root.
And Fridays refreshing antidote to to greasy cheese? “There’s a strong cucumber salad helps – with plenty of vinegar on it,” says the chef.
Problem 8:
Each Bite tastes only of cheese.
Solution: “You have the cheese counter,” says Friday. He swears by candied onions. To do this, he cut the red onions into strips and boiled with vinegar, sugar and salt a half hour.
Problem 9:
Pure mushroom slices, whole cherry tomatoes, canned Corn and co. do not lead to explosions of Taste.
Solution: “Already complete compose dishes,” advises Schinharl. Finished portions of the pans or on prepared skewers to help undecided guests without imagination.
Schinharl think of Chili-bacon fondue, cabbage-Apple-pans or hearty meatballs that are rolled in blanched cabbage or chard leaves inserted.
Another variant are skewers of salmon-mushroom. The cubes are marinated and pre-skewered in a mixture of lemon, olive oil, honey, chili powder and salt. They are fried on the grill plate finish is abrasion-ginger butter (Butter, finely chopped ginger, lemon zest, served with chives, salt, pepper).
Friday is preferred instead of Corn out of the can finger corn that comes on the top of the stone: “He will only be salted when it is done.” Halved cherry tomatoes are marinated in pepper, salt and olive oil. Broccoli florets should be blanched: “But the cold put you off, it makes a beautiful color,” says the TV chef.
His favorite for the Raclette are sweet potatoes: “you will be cut in half a centimeter wide sheets, and briefly steamed. With cheese they are AU gratin a stunner.” More potato ideas: The tubers cook in bacon wrap or mix with tomato sauce.
Problem 10:
Ready-to-barbecue sauces that leave everything to the summer barbecue taste.
Solution: Salsa or homemade Chutney bring individual taste. How would you like mango chutney? “It’s quite simple,” said Friday. “For you to fry onions briefly, add Chili, mango cubes and a shot of white balsamic vinegar.”
Deutsche Presse-Agentur (dpa)
*The contribution “new year’s eve stress: 10 typical Raclette problems and how to solve them” published by FitForFun. Contact with the executives here.
