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Raclette

Also searched as: raclette, raclette cheese, jacket potatoes with cheese

In short: Raclette is melted cheese on potatoes. It turns creamy when it is just melting, and greasy when it gets too hot.

Picture it

Like chocolate in your hand: a little warmth makes it soft, too much makes it run apart.

The decisive moments

1
Boil potatoes in their skins
The skin protects: the potato does not soak up water and stays floury but firm.
Starch gelatinisation
2
Heat the cheese only until it bubbles
First the fat melts, then the protein softens. Heated too long, the proteins contract and squeeze out fat.
Proteins set (coagulation)
3
Eat with pickled gherkins and silverskin onions
Acid counters the feeling of heaviness and makes every bite fresh again.
Seasoning with acid

Related entries

Sources · 1