Wolf® FRYER demonstration - NACHOS - w/cheese sauce from Wolf® STEAMER (recipes in description)
21The Wolf Fryer is thermostatically controlled to provide accurate, consistent results.
To demonstrate this, Chef Pawel created some Game Day Nachos also utilizing the Wolf Steamer to hold the most amazing cheese sauce as well as the Wolf Griddle to evenly brown taco meat.
Wolf Fryer FM15TF/S: https://www.subzero-wolf.com/wolf/cooktop/15-inch-deep-fryer
Taco seasoning, pickles, and cheese recipes below:
Taco Seasoning:
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
-Mix all ingredients. Add to cooked meat of choice.
Quick-and-Easy Pickle
Note: This recipe is very adaptive. You can pickle any vegetable with any combination of sugar and vinegar. Instead of a typical recipe, here is an example ratio.
3-2-1: 3 parts water, 2 parts vinegar, 1 part sugar.
3 cups cold water
1 cup white distilled vinegar
1 cup apple cider vinegar
1 cup white sugar
1 tablespoon kosher Salt
1 teaspoon black peppercorns
4 whole garlic cloves
½ teaspoon red chili flake
1 teaspoon coriander seeds
¼ fresh dill
½ teaspoon yellow mustard seeds
2 pounds fresh jalapenos, sliced thinly
1) Combine ingredients except for jalapenos into a pot and slowly bring to a rolling boil.
2) While pickle brine comes to a boil, thinly slice your jalapenos and place into a container larger enough to hold all peppers and brine together.
3) Once brine reaches a rolling boil, carefully pour over jalapenos. Make sure peppers are fully submerged. Cover with a lid or plastic wrap and set until the brine is room temperature.
4) Once peppers are room temperature, place in fridge until fully cooled. Once cooled, peppers are pickled are ready to eat.
Mornay Cheese Sauce
4 tablespoons butter divided
1/3 cup all-purpose flour
4 cups whole milk
2 whole cloves
1/4 medium onion, peeled
1 bay leaf
4 ounces grated sharp cheddar cheese
2 ounces grated smoked gouda cheese
In a heavy-bottomed saucepan, melt 4 tablespoons of butter over medium-low heat.
Stir in flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until most of the water has evaporated.
Slowly add 4 cups of milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for 10 minutes, or until it's reduced by about 20 percent.
Remove the bay leaf and the onion, strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure to retrieve all the cloves.
Return the sauce to the pan.
Add the cheddar and gouda - stir until the cheese has melted.
Keep warm in Wolf 15” Modular Steamer and enjoy.
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