Wolf® Griddle demonstration Part 1 of 2 - BRUNCH (cleaning tips at the end) - RECIPES IN DESCRIPTION
85Chef Pawel demonstrates the versatility of the Wolf Griddle by preparing an entire meal at one time. Reminder, the Griddle can be used as a burner to heat pots/pans/plates/mugs and more.
There are some cleaning tips mentioned at the end of this video. PART2 will feature a deeper dive into cleaning and maintaining the Griddle.
Part 2 video here:
https://www.youtube.com/watch?v=a9S29ZVOx6M
Plenty more KITCHEN related videos in this Playlist: https://www.youtube.com/playlist?list=PL9exeo9gYxCZUdFdpgdruyWFGngTGaDgs
Reach out to your local Sub-Zero, Wolf, and Cove Showroom if you want to learn more. https://www.subzero-wolf.com/locator
#Wolf #WolfCooking
Here are a couple recipes:
BUTTERMILK PANCAKES
Ingredients - 4 servings
All-purpose flour - 2 cups
Baking soda - 1/2 tsp
Salt - 1 tsp
Sugar - 3 tbsp
Buttermilk - 2 cups
Unsalted butter - 4 tbsp
Baking powder - 1 tsp
Large eggs – 2
Preparation Method:
1) Heat Wolf Griddle to 350˚F.
2) Pulse flour, baking soda, salt, sugar and buttermilk together in a food processor. Separately, whisk butter, baking powder, and eggs together. Now combine all ingredients and mix until the batter comes together. Don’t over mix!
3) Set batter aside to rest for five minutes.
4) Add butter onto preheated Wolf griddle, just enough to coat, then ladle the batter to whatever size pancakes you want. (This is the time to add any fruit or chocolate chips.)
5) Cook until bubbles form and the bottom is golden - approx 3 mins. Flip and cook until the second side is golden - another 2 mins or so.
6) Serve immediately or keep warm at 150˚F.
FRESH FARMER'S CHEESE
Ingredients
1/2 gallon pasteurized whole milk
1/4 cup white vinegar
1 teaspoon kosher salt
Preparation Method:
1) In a large pot, bring the milk to a slow boil, stirring occasionally. Keep the heat at medium or medium-low otherwise scorching can occur.
2) When small, foamy bubbles begin to form but not yet at a rolling boil, turn off the heat. If using a thermometer, the temperature should be about 190˚F.
3) Slowly add vinegar and stir. Curds will form quickly.
4) Let milk sit for 15 minutes without stirring.
5) Place a colander over a large bowl or pot. Drape a dampened cheesecloth or thin dampened clean dish towel over the colander. Pour the curds into the cheesecloth. The whey, all the liquid in the mixture, will drain and be collected in the bowl while solid curds will be caught in the cloth.
6) Lift the cheesecloth and wrap it around the curds, twisting and squeezing to remove as much moisture as possible.
7) After squeezing out the moisture, the curds for farmer cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back into the curds.
8) Add salt and stir together.