Recipes & Techniques
Technique #2: Dome Griddling
This method is used for cooking larger or slower-cooking foods, like thicker steaks and chops, chicken pieces, fish steaks—any food that requires a little more heat and time to cook. Place a griddle dome or metal bowl over the food while it’s on the griddle to hold in the heat. Use dome griddling for melting the cheese in a grilled cheese sandwich and speeding up the cooking of a sunny-side up egg.
Technique #3: Steam Griddling
This is a technique developed in Asia to facilitate griddling dense vegetables, like broccoli and winter squash. Work over a medium-hot to hot griddle. Start by cooking the vegetables in oil. Then squirt a tablespoon or two of water on the vegetables. It will boil rapidly, steaming the vegetables in the process. Add more water as needed until the vegetables are sizzling and lightly browned. To intensify the effect, place a griddle dome over the food.
Technique #4: Salt Griddling
A unique method for griddling that Spanish chef José Andrés uses to cook carabineros—Spain’s supernaturally succulent scarlet shrimp. (They take their name from the scarlet uniforms once worn by Spanish carabineros, or police.) Spread out coarse sea salt in a .4-inch-thick (1 cm) layer over your plancha. Heat it well, then lay the shrimp on top. Note: The Spanish like their shrimp barely cooked (make that half-raw) in the center.
Technique #5: Smoke-Griddling
In this method, you smoke right on the surface of the griddle. Heat one zone to high and one zone to medium. Mound a handful of hardwood chips or pellets or a couple of tablespoons of hardwood sawdust directly on the griddle over the hot zone. When it starts to smoke, slide the wood to the medium zone and place the food to be griddled next to it (oil it first). Cover with the griddle dome. Griddle the food covered—the smoldering wood will provide a delicate smoke flavor.
Naturally, all of these recipes will be most successful if griddled on a high-quality grill – like the Wildfire Ranch Pro 30-Inch Stainless Steel Griddle* – with features that make it a superior choice over cast-iron products, including corrosion resistance and durability, 8mm surface (for heat retention and even cooking), and low maintenance (easy to clean, no seasoning required).
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