I used to eat raclette often when I was little, and the machine was by far my favourite part. I was so fixated on the cheese slowly bubbling that I wouldn't even notice my family arguing.
This particular broiler is intended to be used with a quarter wheel of cheese not half. You stick the quarter on the fork then you lower the two broilers so that they stay kind of like a house roof over the quarter wheel of cheese. Then you put your plates on both sides (on top of the brown metal base). When the cheese has melted you lift up the broilers so that you can access the cheese and then scrape it directly onto the plate that is below. This way you don't remove the cheese from the stand and also that's why you have the plastic handles on the broilers. If you want to do half a wheel then the broilers are different. The heating element would span the whole surface thus not leaving the middle. They also have a stand which is able to swivel away and lift the cheese at an angle so you can scrape it into a plate.
I get that it's a joke that your food is always radioactive and terrible, but sir, I just want you to hear somebody telling you you're doing a good job. You are doing a good job, and good food is good food regardless of its looks. Thanks for putting out entertaining content for us and making cooking seem less scary. You showed me how to cook a steak on a stove and for that I thank you. I appreciate you! (:
i'm french and raclette is a really common dish here, basically as you said there are different types of raclette (smoked, with spices ext...) and when melting the cheese in this way you need to put it at a 45° angle so the melted cheese will flow away (this way you'll avoid burning the cheese on the sides and having it raw in the middle)
oh yeah that would make sense. the machine still seems kinda garbage though, im assuming you guys have better tools over there with more thought put into them (swivels, a coil in the middle, idk i've never had raclette)
In Switzerland the raclette is put horizontally so the cheese can have a nice crust on the sides (called religieuse). Having it at an angle while it's melting would be considered heresy here, you only angle it when you scrape it.
You're literally my favorite channel on youtube! Please keep posting videos that are true to yourself and never stop. You provide real and true reactions and experiences. It's also refreshing to see you admit mistakes and show how you fix them or say what you think went wrong.
You're a god damn champ, been going through a hard time lately with multiple big changes in my life and you are the only source that gives me a hearty laugh as well as that "feel good" feeling. Thank you and keep up your top notch content.
The heating coils are basically set up to burn the ends. You'd be better off with the smaller melters and just spin the wheel around to get both sides. And the ones with the adjustable tray avoid stabbing the cheese with the added benefit of pivoting the cheese if one end gets charred before the other.
also preheating would maybe help the outer part is hot and the middle takes much longer to reach the right temperature, probably has to tune it on 15min without cheese then add ir
Future canoe: I'll show all of you how to do it at home Also future canoe: *starts with a half circle of cheese from SWITZERLAND and a whole big roasting device that I never seen in my life* Well.. I guess he meant his home
Me with my bag of frozen shredded mozzarella cheese from the grocery store will have to disagree on the on the "circle of cheese being necessary" part lmao
@@theanimemaamI mean, it’s necessary if you want to do the thing Canoe was showing off in the video, which is making Raclette. It’s specifically about scraping the top of the titular cheese wheel onto a plate of food. If you’re using bagged mozzarella, it isn’t raclette. The wheel *is* necessary for the dish.
Sprouting on potatoes isn't toxic it just might taste weird, you should probably do a side by side and if you don't notice a difference don't bother removing them
@@videojuegos9379 I don't know; I increased the magnification of my screen by 30,000 times and there was tiny writing on it that said "potato stem." but then again, potatoes are known to lie, so... who knows?
1:25 That’s a yes. The only part of the potato that’s actually edible is the tuber. Every other part contains solanine, a poisonous compound to humans that can cause vomiting, diarrhea, and other nasty symptoms when consumed in enough quantity.
The machine uses an adjustable arm setup. You used it almost correctly, it is supposed to only heat the sides of the cheese so once you scrape these outer parts, it ends up in a wedge shape. This makes it so you consistently get the same ratio between the more salt brine effected parts of the cheese (the outer edge) and the less salty middle. It also makes the cooking/rosting time more efficient as the middle is softer and doesnt need as much heat exposure to melt fully. That atleast is the concept of the design however it might be poorly manufactured, resulting in a dissatisactory outcome even when used as intended.
I feel like I trusted my little brother with something important and he messed it up, but he tried his best so I don't want to discourage him. Way to go, buddy, good job.
Raclette is a classique in the alps, if you want an other dish in the alps, in my town (Grenoble) we have "Gratin Dauphinois", that's a slow oven cooked potato dish with lots of cheese and butter, it's very good and quite simple to do, you should give it a try! :)
In france we eat raclette ( we melt cheese slice on small pan over a metal eater in the center of the table ) All winter ! It really is the best, a buffet of charcuterie, potatoes and melted cheese.
Just a little correction: in Valais (where raclette is from) we don't put cheese on potatoes and NEVER on meat. We serve raclette with potatoes on the side as well as pickled vegetables and mushrooms. Meat is usually eaten before during the apero. And don't listen to the comments saying you should angle the wheel while it's melting, the traditional way is horizontal so you get a nice crust on the side (called religieuse) and you only angle it while scraping.
not cooked meat its not part of the main course its like a side thing u can eat (im swiss) mosto comon is potato's pickles or white onions that looks like balls@@azmah1999
The middle of the steak did not make contact with the pan cause the meat retracted weird and the steam just steamed the meat without making a crust. As for the weird thing on the potato, it means the potato was sprouting and growing some roots, you can just remove those and eat them like normal
Raclette might be difficult to find for a lot of people, and might be too expensive. You could broil other similar cheeses with a torch or in your oven/toaster oven. Gruyère or Compte would be really good. Gruyère is available in a lot of US grocery stores. Whole Foods has a lot of great cheeses and might have Raclette. Trader Joe’s has inexpensive Gruyère and so does Lidl and Aldi. Bread is also really good with Raclette. A plate of warm French baguette with boiled potatoes and some cured ham like prosciutto would be heavenly.
My family has used cheap store-brand blocks of "Swiss" and Monterrey Jack for Raclette before, and they're both fantastic. I still prefer the traditional, much more expensive Raclette cheese, but if you either can't afford it or can't find it, you still have delicious options. You really could substitute any number of cheeses depending on how unconventional you're feeling.
i think all your food looks radioactive because of your lightning. the counter looks fine because its farther away from the light? i bet if you held a piece of paper it would look radioative too
It's a bit. he is actually a line cook or at least used to be. And yes it's the lighting and lack of editing. He doesn't have any sort of studio lighting.
i have no earthly idea, but i think you are supposed to plug the cheese heater in before. like with those things you can boil water with (think they are called immersion heaters).....the ends usually get hot first and it takes a little time until the entire thing gets the same temperature.
the only melting the ends part is actually intentional; as it gets melted and consumed, it takes on a triangle shape and you can fold down the heating elements to match it.
I'm swiss, and, for the most of us, we DO NOT use an electric grill, as it is most of the times considered blasphemous (in the cheese religion of course). Every swiss dad has his set of raclette knives and is very proud to use them to feed his familly and honor the cheese gods.
The fact he knew I was gonna go peeweeweeweewee when I saw the potatoes made me laugh. I know he was playing it off as a joke, but I legit went peeweeweeweewee when I saw them.
The cheese melting thing i think is ajustable and both "arms" can be put in a angle to suit a triangle wedge of cheese, you might get better results this way
A melting cheese machine, all the right ingredients, the fact that the meat was not radioactive and he dry brine it for the night. No way this is FutureCanoe
I was looking at similar broilers on Amazon for the sake of research and it looks like if you can cut the raclette into quarter-circles and adjust the arms of the broiler to bend to the angle of the cheese, which would probably get you more even heating. Otherwise, it's probably just a poorly designed piece of equipment.
Raclette is traditional in Switzerland and also neighboring french speaking countries like France and Belgium. Its usually served in cold months and winter, cause it is a warm and comforting dish.
😂what not to buy.. the link in the description so you can avoid it😂😂love it. You have always been my favorite yt chef, ever since since i learned you existed just now.
The product isn't designed for such big wheels, however you kept the heat source too close. You want it to gradually heat up, that way the edges melt the middle and you get epic cheese pulls. Also, I never used such a thing, I just really like cheese. For example, my breaky is 5 eggs, sunny side, then I put a lot of slices of cheese on the entire thing, flip it in half, cover the pan, give it 10 or 20s so that it doesn't burn the egg side on the fire too much, then I flip it on the other side, cover my pan up and stop the fire. I let it rest for a while about two minutes to make sure them egg whites are cooked and the cheese is melted. Then off it goes on a plate. It's so good, I am addicted. If you wish to season the pan, get some oil and a brush to spread a thin coat. Basically, I make egg calzone. Oh, and as it cooks move the eggs around a bit, it will make a thin film of egg which you can easily move with the fork in order to fold. It's what I advise for older pans.
You seem to be a guy who knows chemistry, so imma get nerdy here (cue in death note music): So you now heat is being radiated by the machine maybe kinda uniformly, however your heat absorption rate depends on the mass you are heating, due to the geometrical distribution of cheese mas in half a hemisphere you have less cheese in the borders therefore that area absorbs heat faster than the middle, so answering your question at 2:35 as the cheese gets smaller and smaller the difference in mass distribution will always remain biased to the center but will be less dramatic so at some point as you consume your wheel the burning should start toasting more evenly..... or just return that machine get your money back use the torch....
It's not that complicated it doesn't work like that, it's simple there is no heating coil in the middle they are on sides so middle part doesn't heat as much as sides. I see you are trying so hard to be smart but
i actually love that idea... i live on my own and im a retired chef turn jeweller, but i only worked in that catering industry for a couple of years... and would love to know what to buy and what not to buy as a home cook now
If you have friends in Switzerland or France, ask them for a raclette, it's one of the best meal ever for cheese lovers and it's very pleasant to share it with others. I don't recommand to try it at a restaurant because it will be very expansive, less enjoyable, and probably less generous... Everybody has a "raclette machine" at home in France, which is not the same device shown in this video but it's easier to use.
Yes, you should remove the potato eyes if you eat your potatoes skin on, with the piece of peel they grow out of. Can contain poisonous solanin. High heat does break down solanin, so as long as you cook them tender, nothing bad should happeen, but better safe then food poisoning.
I just wanted to add that the "radioactive chicken" could be because of cool lighting. Maybe your kitchen is lit by "cool white" LEDs?. Warm lighting always makes food look better. Either way, good luck and happy cooking.
For home use for a single or a couple, I would recommend the Boska small appliance and supplement that with the Boska Barbaclette, unless you want the option of the tea candle powered base. The Boska youtube has demonstrations of those products in concert. Although, I am not inclined to try cooking a hamburger patty on the top of it. Having the three trays to use with whatever cheese I like has been very enjoyable. When I bother to make a more proper raclette meal, I don't bother with small potatoes. I just use the old standard 10lb bag of russets. I tend to just cut them into pieces and air fry them. I have even used the Boska appliance to cook eggs at times. Simply adding melted cheese is an affordable luxury that makes any meal more enjoyable. I haven't tested the effectiveness of the tea light base, but those are cheaper and a lot of different companies seem to sell them. I am not aware of anyone else making a two tray appliance. There are a lot of multitray family models that potentially have other options. I aspire to invest in the commercial cheese wheel models but a lot can be done with a less expensive and easier-to-handle device.
6:50 - counter-intuitively, it's WAY too close to the heating element, the heat doesn't have room to spread out evenly. You need to put the cheese LOWER. A lower heat setting probably wouldn't hurt either.
@@sweeterstuff ha well that's actually true. It's poorly-designed, at least. If you look closely when he sets it up you can see the heating elements (the bendy parts) are not in the center, so the heat is coming out of the sides but not the middle. Even if the cheese is further away the outside edges will still get cooked more than the middle, but because it is further away, the air will have more time to spread the heat before it gets to the raclette. It will take longer to cook but be more even from about 9 to 12 inches away I suspect. Looks like he had it 3 to 5 inches, much too close to have any hope of heating the center with a heater that is designed that way Would be much better to have a single bar heating element which runs from side to side without a break in the middle
6:00 unfortunately the whole "season your board" thing is just a myth. It isn't how thermodynamics works, steak doesn't absorb more that way. Though I do season my plate and cut on there, it isn't "better" because it gets more on it but rather because I lose less than if I were to transfer across multiple surfaces, cutting the meat, turning it over, etc. It's laziness really but it produces the best results which is great 😂 so it isn't really "wrong" either it is just no different. "Resting" does nothing, it is simply allowing thermal overflow to continue to cook the inside while the outside gets cold and the meat loses moisture. As long the inside is correctly cooked, resting is completely pointless. You can modulate your cooking times and temperature and get the same results without having to add in 10 minute wait times before eating.
Hey mate! I’ve eaten at a restaurant that uses a machine that looks like this. Unlike the videos, it’s meant to only melt the ends and you’re supposed to only scrape the ends. It will eventually form a wedge shape and (if urs is the same) you can then angle the filaments to keep melting it further…
"truck stop sandwich" that is, by far, one of the best compliments you can give to a sandwich. Those are incredible, specially if it's from a food truck.
The center is supposed to remain intact so you can put the heating elements of the machine gradually into an angle as you scrape off the "sides" of the cheese wheel.
No, his machine isn’t good. It’s supposed to heat the whole thing evenly, his has more heating elements on the side to accommodate the folding mechanism, which is bad design
I think instead of going higher, you should've gone lower with the wheel of cheese and fix those heating elements at an angle. This way, more heat would've been more evenly distributed to the middle of the wheel
I used to eat raclette often when I was little, and the machine was by far my favourite part. I was so fixated on the cheese slowly bubbling that I wouldn't even notice my family arguing.
You good?
Are you okay dude?
Same dude once my father beheaded grandma and i was so fixated on the machine i did not even hear the screams of horror😂😂😂😂
@@maxsnow9952 😟
@@maxsnow9952you are joking right?? 🙂
This particular broiler is intended to be used with a quarter wheel of cheese not half.
You stick the quarter on the fork then you lower the two broilers so that they stay kind of like a house roof over the quarter wheel of cheese.
Then you put your plates on both sides (on top of the brown metal base).
When the cheese has melted you lift up the broilers so that you can access the cheese and then scrape it directly onto the plate that is below.
This way you don't remove the cheese from the stand and also that's why you have the plastic handles on the broilers.
If you want to do half a wheel then the broilers are different. The heating element would span the whole surface thus not leaving the middle.
They also have a stand which is able to swivel away and lift the cheese at an angle so you can scrape it into a plate.
makes sense
this man cheese
Holy shit. This makes too much sense
Bro the amazon link literally shows half a cheese, would amazon lie to us?
@@NargaCat yes
Even the expensive cheese looks cheap how does he do this!?
He doesn't have giant white lights his lights are probably yellowish hence the radioactive chicken.
Everything he touches it immediately radiates
It looks like normal Raclette cheese though.
No LA hired editor to color balance and no meme influencer white ring lights.
Murica
I get that it's a joke that your food is always radioactive and terrible, but sir, I just want you to hear somebody telling you you're doing a good job. You are doing a good job, and good food is good food regardless of its looks. Thanks for putting out entertaining content for us and making cooking seem less scary. You showed me how to cook a steak on a stove and for that I thank you. I appreciate you! (:
This world needs people like you, sir. 👍
I agree so much with you!
that was refreshing to read (:
😮😢😅😊🎉
Clicked for the radioactive comments, stayed for the wholesome affirmations 😭♥️
I prefer food of high quality that looks terrible than food that just "looks good" but would taste bad, or the ingredients are of low quality
...You're willing to have a cheese melting machine...but not a stand mixer or hand mixer. Why?
cheese
Honestly a chance he has one. He has a food processor, and even uses it sometimes when absolutely necessary- but otherwise refuses to
Profesionalls have standards.
He isn't a Profesional but he has weird ass standards
I think it is hard to melt cheese with your hands. Just my experience
because
4:15 bro knew what he was doing 💀💀
All I see is angry Squidward
bro is too innocent
😭
Somehow even tho the budget gets bigger n bigger for these videos u manage to make food the most npc way
It’s refreshing tho I personally think it better than watching someone with a thousand dollars machine
It’s 100x better because we can all do this shit
keepin it real
😂
I read it as "bigger n*gger" lmao
Is this the origin of the never ending raclette ? I hope he still has some
I think so
i'm french and raclette is a really common dish here, basically as you said there are different types of raclette (smoked, with spices ext...) and when melting the cheese in this way you need to put it at a 45° angle so the melted cheese will flow away (this way you'll avoid burning the cheese on the sides and having it raw in the middle)
Lol ur french
cheese
oh yeah that would make sense. the machine still seems kinda garbage though, im assuming you guys have better tools over there with more thought put into them (swivels, a coil in the middle, idk i've never had raclette)
In Switzerland the raclette is put horizontally so the cheese can have a nice crust on the sides (called religieuse). Having it at an angle while it's melting would be considered heresy here, you only angle it when you scrape it.
@@buttnuts2599 💀💀💀
bro how far this man gone, i remember seeing a few months ago some very low quality videos but now hes just killing it
the fact he took a bite out of both when he cut the sandwich really shows how much he liked to the point of being territorial
You're literally my favorite channel on youtube! Please keep posting videos that are true to yourself and never stop. You provide real and true reactions and experiences. It's also refreshing to see you admit mistakes and show how you fix them or say what you think went wrong.
damn, he knew what he was doing with those potatoes and that pickle😂
It looked so funny 😂
Got a “salty surprise” from those roni’s 😰
That was funny 🤣
Fr. His pickle was so small.
HE KNEW LMAO
You're a god damn champ, been going through a hard time lately with multiple big changes in my life and you are the only source that gives me a hearty laugh as well as that "feel good" feeling. Thank you and keep up your top notch content.
01:08 he let his intrusive thoughts win 🐸
The cough tho 😭
8:27 "IVE SEEN CRACKERS MORE JUICY" I CANT
The heating coils are basically set up to burn the ends. You'd be better off with the smaller melters and just spin the wheel around to get both sides. And the ones with the adjustable tray avoid stabbing the cheese with the added benefit of pivoting the cheese if one end gets charred before the other.
Yeah, I was wondering why this machine doesn't allow for movement of the cheese when you want to scrape off the melted part?
also preheating would maybe help the outer part is hot and the middle takes much longer to reach the right temperature, probably has to tune it on 15min without cheese then add ir
i love this guys voice he seems like he’d give really good hugs or ask if he could brush his partners hair just cuz he wants to spend time with them
as a swiss man, i must say: dear futurecanoe i am so proud of you for nailing this hands down
the way this man goes from boring and normal to saying the most violent out of pocket shit is my favorite,
As a swiss guy that eats raclette every week in winter i approve of this video but i would advise you to use some spices on top of the cheese
Future canoe: I'll show all of you how to do it at home
Also future canoe: *starts with a half circle of cheese from SWITZERLAND and a whole big roasting device that I never seen in my life*
Well.. I guess he meant his home
i mean the circle of cheese is necessary, you can probably get by with any heating element though
Me with my bag of frozen shredded mozzarella cheese from the grocery store will have to disagree on the on the "circle of cheese being necessary" part lmao
@@theanimemaam I mean you can still melt cheese just throw it in the oven or something
@@ether3896 yea
@@theanimemaamI mean, it’s necessary if you want to do the thing Canoe was showing off in the video, which is making Raclette. It’s specifically about scraping the top of the titular cheese wheel onto a plate of food. If you’re using bagged mozzarella, it isn’t raclette. The wheel *is* necessary for the dish.
4:54 bars 🔥🔥
Sprouting on potatoes isn't toxic it just might taste weird, you should probably do a side by side and if you don't notice a difference don't bother removing them
it's not a sprout, it's the root where the potato was attached to the plant (in this case).
sprouts on a potato are toxic everybody knows this............
@@DianeH2038 i think the cancer lump was a sprout because the potato stem attachment thing is usually set a little bit in
@@videojuegos9379 I don't know; I increased the magnification of my screen by 30,000 times and there was tiny writing on it that said "potato stem." but then again, potatoes are known to lie, so... who knows?
@@DianeH2038lmao
never ending raclette
4:20 Bro literally made a cock'n balls with the food and said "This is the perfect bite" xD
"A salty surprise"
Lol I thot it was a dick in butt
@@monky8557💀
@@SithuMinHlaing💀
The timing too ToT
I love this channel cause its the most real ive seen
even cheese isnt safe from this mans hands
raclette origin story
1:20 Yes! you should remove them as those green Sprouts as you might get sick from eating it as it is toxic.
Don't worry, his stomach is much stronger than an average person (because he always eat radioactive food), he probably shat them right after
1:25 That’s a yes. The only part of the potato that’s actually edible is the tuber. Every other part contains solanine, a poisonous compound to humans that can cause vomiting, diarrhea, and other nasty symptoms when consumed in enough quantity.
The machine uses an adjustable arm setup. You used it almost correctly, it is supposed to only heat the sides of the cheese so once you scrape these outer parts, it ends up in a wedge shape. This makes it so you consistently get the same ratio between the more salt brine effected parts of the cheese (the outer edge) and the less salty middle. It also makes the cooking/rosting time more efficient as the middle is softer and doesnt need as much heat exposure to melt fully.
That atleast is the concept of the design however it might be poorly manufactured, resulting in a dissatisactory outcome even when used as intended.
Even though I can eat it anytime being Swiss, I get to enjoy more something ordinary by seeing someone else enjoying it so much!
I feel like I trusted my little brother with something important and he messed it up, but he tried his best so I don't want to discourage him.
Way to go, buddy, good job.
4:20 cursed number cursed image💀💀💀
i love the progression of this guys cooking dude. it actually looks like you improved from 40k subs
Raclette is a classique in the alps, if you want an other dish in the alps, in my town (Grenoble) we have "Gratin Dauphinois", that's a slow oven cooked potato dish with lots of cheese and butter, it's very good and quite simple to do, you should give it a try! :)
Your videos are so relaxing , not like those overly energetic tik tok chefs
5:50 wait ur what
He's seasoning his cutting board ;)
Master-Baster ;)
I remember watching FutureCanoe aka NPC chef when he was at like 15k subs. Now dude is at 300k. They grow so fast 😭😭😭
Hes going to have at least a million by the end of the year
That never happened you sad little clout chaser.
He's incredibly humble and really funny. Prob one of my fav yt channels rn.
Fr, to be fair though that was like a month ago or two
futurecanoe is the second youtuber i have seen growing so fast, no.1 High Boi his movies reviews are hella funny
In france we eat raclette ( we melt cheese slice on small pan over a metal eater in the center of the table )
All winter !
It really is the best, a buffet of charcuterie, potatoes and melted cheese.
3:09 even the cheese is unimpressed with the grills performance
Got the •_• look
Just a little correction: in Valais (where raclette is from) we don't put cheese on potatoes and NEVER on meat. We serve raclette with potatoes on the side as well as pickled vegetables and mushrooms. Meat is usually eaten before during the apero.
And don't listen to the comments saying you should angle the wheel while it's melting, the traditional way is horizontal so you get a nice crust on the side (called religieuse) and you only angle it while scraping.
Seeing people eat meat with raclette makes me cringe. Even worse seeing cheese put on top of meat.
@@Lerotron you can eat meat with it but more like thin slices of dried meat as a side thing to eat apart
@@bobibob6806I've never seen Swiss people eat meat with their raclette. Only French people
not cooked meat its not part of the main course its like a side thing u can eat (im swiss) mosto comon is potato's pickles or white onions that looks like balls@@azmah1999
Avec un peu de viande séchée de Cher Mignon a coté c’est quand meme vachement bon hihi mais clairement pas dessous!!
The middle of the steak did not make contact with the pan cause the meat retracted weird and the steam just steamed the meat without making a crust. As for the weird thing on the potato, it means the potato was sprouting and growing some roots, you can just remove those and eat them like normal
+
Raclette might be difficult to find for a lot of people, and might be too expensive. You could broil other similar cheeses with a torch or in your oven/toaster oven. Gruyère or Compte would be really good. Gruyère is available in a lot of US grocery stores. Whole Foods has a lot of great cheeses and might have Raclette. Trader Joe’s has inexpensive Gruyère and so does Lidl and Aldi.
Bread is also really good with Raclette. A plate of warm French baguette with boiled potatoes and some cured ham like prosciutto would be heavenly.
My family has used cheap store-brand blocks of "Swiss" and Monterrey Jack for Raclette before, and they're both fantastic. I still prefer the traditional, much more expensive Raclette cheese, but if you either can't afford it or can't find it, you still have delicious options. You really could substitute any number of cheeses depending on how unconventional you're feeling.
Bro i live in the ghetto and we have raclette at the store? And this is northern europe lmao
i think all your food looks radioactive because of your lightning. the counter looks fine because its farther away from the light? i bet if you held a piece of paper it would look radioative too
It's a bit. he is actually a line cook or at least used to be. And yes it's the lighting and lack of editing. He doesn't have any sort of studio lighting.
Jep 100% lightning. Who would eat in a thunderstorm anyway
As a Swiss I am really happy for this video❤️🔥🥹
i have no earthly idea, but i think you are supposed to plug the cheese heater in before. like with those things you can boil water with (think they are called immersion heaters).....the ends usually get hot first and it takes a little time until the entire thing gets the same temperature.
I’ll try that, thank you
@@FutureCanoe the machine does have a 2.7/5 stars. seemed sketcky from the start😭
@@FutureCanoegotta put on a 45° angle bud. Let the cheese melt down covering the entire surface.
Bro really said pẽǎŵèŵèŵè😂
the only melting the ends part is actually intentional; as it gets melted and consumed, it takes on a triangle shape and you can fold down the heating elements to match it.
Y'all got any more of Yoursister's sauce? 7:31
ayo that perfect bite lookin kinda sus 4:12
Definitely my favorite cooking channel, thank you Mr. FutureCanoe ❤
I'm swiss, and, for the most of us, we DO NOT use an electric grill, as it is most of the times considered blasphemous (in the cheese religion of course). Every swiss dad has his set of raclette knives and is very proud to use them to feed his familly and honor the cheese gods.
this is a crazy video not only for the raclette but because futurecanoe sounds more happier in this video compared to old ones
The fact he knew I was gonna go peeweeweeweewee when I saw the potatoes made me laugh. I know he was playing it off as a joke, but I legit went peeweeweeweewee when I saw them.
You are strangely talented
As a german, those raclette electric grills with the littles pans are a must. Perfect for christmas, new years or any other occasion
The cheese melting thing i think is ajustable and both "arms" can be put in a angle to suit a triangle wedge of cheese, you might get better results this way
5:20 don’t worry its just radioactive steak
bro really came a long way doing these videos and still going strong, but still somehow manages to make everything he makes radioactive :,>
This is the beggining .Ground zero . Time and time again i find myself rewatching this video in order to remind myself of what started that day.
"while arguing with their family members"
boy oh boy you dont know how accurate that was
A melting cheese machine, all the right ingredients, the fact that the meat was not radioactive and he dry brine it for the night.
No way this is FutureCanoe
7:49 damn we've been toyota corolled
I was looking at similar broilers on Amazon for the sake of research and it looks like if you can cut the raclette into quarter-circles and adjust the arms of the broiler to bend to the angle of the cheese, which would probably get you more even heating.
Otherwise, it's probably just a poorly designed piece of equipment.
4:09 *TRIGGERED*
He put the pickle between the two potatoes I started cracking up 😂😂
Raclette is traditional in Switzerland and also neighboring french speaking countries like France and Belgium.
Its usually served in cold months and winter, cause it is a warm and comforting dish.
He buys ingredients, and then he buys a machine for a very specific thing. Now he adds a SECOND camera angle? I hope he doesn’t forget us 😔
But still no KitchenAid...
@@doneldTrumpet his hands will get jealous
😂what not to buy.. the link in the description so you can avoid it😂😂love it.
You have always been my favorite yt chef, ever since since i learned you existed just now.
It's hard to imagine the pain of not owning a raclette grill, like how are you guys surviving winter?
i didn't know that's a thing until now
most americans actually hibernate during winter, but those from the far north migrate south until spring.
@@nemu825 The obesity is actually a buffer for the cold winter months.
@@nemu825that’s a waste of good snow
Ive got two raclette machines so I can feed 12 people at once. Theyre like 50 years old and still going strong
The product isn't designed for such big wheels, however you kept the heat source too close. You want it to gradually heat up, that way the edges melt the middle and you get epic cheese pulls. Also, I never used such a thing, I just really like cheese. For example, my breaky is 5 eggs, sunny side, then I put a lot of slices of cheese on the entire thing, flip it in half, cover the pan, give it 10 or 20s so that it doesn't burn the egg side on the fire too much, then I flip it on the other side, cover my pan up and stop the fire. I let it rest for a while about two minutes to make sure them egg whites are cooked and the cheese is melted. Then off it goes on a plate. It's so good, I am addicted. If you wish to season the pan, get some oil and a brush to spread a thin coat. Basically, I make egg calzone. Oh, and as it cooks move the eggs around a bit, it will make a thin film of egg which you can easily move with the fork in order to fold. It's what I advise for older pans.
You seem to be a guy who knows chemistry, so imma get nerdy here (cue in death note music): So you now heat is being radiated by the machine maybe kinda uniformly, however your heat absorption rate depends on the mass you are heating, due to the geometrical distribution of cheese mas in half a hemisphere you have less cheese in the borders therefore that area absorbs heat faster than the middle, so answering your question at 2:35 as the cheese gets smaller and smaller the difference in mass distribution will always remain biased to the center but will be less dramatic so at some point as you consume your wheel the burning should start toasting more evenly..... or just return that machine get your money back use the torch....
It's not that complicated it doesn't work like that, it's simple there is no heating coil in the middle they are on sides so middle part doesn't heat as much as sides. I see you are trying so hard to be smart but
Love your energy
i actually love that idea... i live on my own and im a retired chef turn jeweller, but i only worked in that catering industry for a couple of years... and would love to know what to buy and what not to buy as a home cook now
"A drizzle of yoursistersauce" bro you had me dyin🤣🤣🤣
Yes! A 'what not to buy' product review would be awesome. 9:45
If you have friends in Switzerland or France, ask them for a raclette, it's one of the best meal ever for cheese lovers and it's very pleasant to share it with others. I don't recommand to try it at a restaurant because it will be very expansive, less enjoyable, and probably less generous...
Everybody has a "raclette machine" at home in France, which is not the same device shown in this video but it's easier to use.
Yes, you should remove the potato eyes if you eat your potatoes skin on, with the piece of peel they grow out of. Can contain poisonous solanin. High heat does break down solanin, so as long as you cook them tender, nothing bad should happeen, but better safe then food poisoning.
I just wanted to add that the "radioactive chicken" could be because of cool lighting. Maybe your kitchen is lit by "cool white" LEDs?. Warm lighting always makes food look better. Either way, good luck and happy cooking.
at 3:16 the cheese is frowning
😐
For home use for a single or a couple, I would recommend the Boska small appliance and supplement that with the Boska Barbaclette, unless you want the option of the tea candle powered base. The Boska youtube has demonstrations of those products in concert. Although, I am not inclined to try cooking a hamburger patty on the top of it. Having the three trays to use with whatever cheese I like has been very enjoyable. When I bother to make a more proper raclette meal, I don't bother with small potatoes. I just use the old standard 10lb bag of russets. I tend to just cut them into pieces and air fry them. I have even used the Boska appliance to cook eggs at times. Simply adding melted cheese is an affordable luxury that makes any meal more enjoyable. I haven't tested the effectiveness of the tea light base, but those are cheaper and a lot of different companies seem to sell them. I am not aware of anyone else making a two tray appliance. There are a lot of multitray family models that potentially have other options. I aspire to invest in the commercial cheese wheel models but a lot can be done with a less expensive and easier-to-handle device.
Even if he buys something expensive it always comes out looking cheap or radio active 😭
You never fail to bore anyone
i cried seeing the ingredients in dish 1
6:50 - counter-intuitively, it's WAY too close to the heating element, the heat doesn't have room to spread out evenly. You need to put the cheese LOWER. A lower heat setting probably wouldn't hurt either.
if it needs to be far away from the machine to work properly, then it's a pretty inefficient machine
@@sweeterstuff ha well that's actually true. It's poorly-designed, at least. If you look closely when he sets it up you can see the heating elements (the bendy parts) are not in the center, so the heat is coming out of the sides but not the middle. Even if the cheese is further away the outside edges will still get cooked more than the middle, but because it is further away, the air will have more time to spread the heat before it gets to the raclette. It will take longer to cook but be more even from about 9 to 12 inches away I suspect. Looks like he had it 3 to 5 inches, much too close to have any hope of heating the center with a heater that is designed that way
Would be much better to have a single bar heating element which runs from side to side without a break in the middle
Damn canoe i didn't notice but your subcribers went from 100k to 300k
2:26 yup, that's EXACTLY how high quality raclette cheese should smell like
Id love the series about crappy tools
3:15 even the cheese looks depressed, look at the the poor guy
6:00 unfortunately the whole "season your board" thing is just a myth. It isn't how thermodynamics works, steak doesn't absorb more that way. Though I do season my plate and cut on there, it isn't "better" because it gets more on it but rather because I lose less than if I were to transfer across multiple surfaces, cutting the meat, turning it over, etc. It's laziness really but it produces the best results which is great 😂 so it isn't really "wrong" either it is just no different.
"Resting" does nothing, it is simply allowing thermal overflow to continue to cook the inside while the outside gets cold and the meat loses moisture.
As long the inside is correctly cooked, resting is completely pointless. You can modulate your cooking times and temperature and get the same results without having to add in 10 minute wait times before eating.
the beginning of the legendary legend from the legend of the legendary legend's legend-the never ending raclette
I dont need sleep anyways ima watch 10 mins of cheeeeese
something about the way you say "ten" just makes me crack up😂
Hey mate! I’ve eaten at a restaurant that uses a machine that looks like this. Unlike the videos, it’s meant to only melt the ends and you’re supposed to only scrape the ends. It will eventually form a wedge shape and (if urs is the same) you can then angle the filaments to keep melting it further…
"truck stop sandwich"
that is, by far, one of the best compliments you can give to a sandwich. Those are incredible, specially if it's from a food truck.
8:10 he literally moaned
The center is supposed to remain intact so you can put the heating elements of the machine gradually into an angle as you scrape off the "sides" of the cheese wheel.
No, his machine isn’t good. It’s supposed to heat the whole thing evenly, his has more heating elements on the side to accommodate the folding mechanism, which is bad design
I think instead of going higher, you should've gone lower with the wheel of cheese and fix those heating elements at an angle. This way, more heat would've been more evenly distributed to the middle of the wheel
And here is where the legend of "Never Ending Raclette" started