Q - Most people think of a griddle as a tool to cook a lot of pancakes on a Sunday morning for the family. What are the top reasons you think someone should choose a griddle in their new appliance package?I love how you can go from breakfast to lunch to dinner on a griddle instead of dirtying up several pots and pans. The Miele griddle is made from cold-rolled steel so it allows for no transfer of flavors between different dishes. Not only can you make pancakes, but you can make bacon, hashbrowns and eggs all on the same surface without cleaning in between. I think the griddle also adds to the social aspect of the kitchen, it’s more exciting to watch a griddle in action than your standard pot and pan!
Q – If you’re cooking small quantities does it ever make sense to use the griddle instead of a pan?Absolutely! The dish may call for a really high heat, like a flank steak for example, and the griddle offers even high heat at 13,000 BTUs. Since cooking is all about the end result, you want to use the equipment that will provide that.
Q - What about cleanup? I use a cast iron pan because it has great heat transfer properties, but it’s a little chore to clean. Can you tell us what to expect in terms of cleanup?Similar to a cast iron pan, you don’t need water to clean the griddle; iodized salt will do the trick. Once you finish cooking, you can scrape up any excess food or grease into the drip tray, generously sprinkle the iodized salt along the back of the griddle and, with a metal spatula, scrape the salt from back to front following the grain. If you are a messy cook like me, when you are finished preparing the meal you can place the drip tray and the surrounding grates into a Miele dishwasher, some of which even have a special program for grates and filters. I am really excited that soon we will be introducing our dishwasher-safe Griddle/Grill covers that will shield the surrounding grates while the griddle is in use and cover the griddle when it’s not being used. This will provide for even easier clean up!
Q – What are your favorite things to cook on a griddle for breakfast, lunch, and dinner?Well, of course, breakfast is my favorite meal of the day and I happen to love bacon (who doesn’t?) so making bacon paired with scrambled eggs and some Jersey Fresh veggies is my go-to meal. For lunch, I like to quickly grill a few spicy marinated shrimp to throw over some fresh spinach or arugula. When I am at work I end up cooking 32 jumbo shrimp all at once so clients can enjoy too! During dinner I like to go a little heartier and make a really great burger. Although my husband doesn’t eat red meat, simultaneously I can cook a chicken breast on the griddle and finish the entire meal all at once.
Q – What kind of cooking oil do you recommend?Any high smoke point oil such as canola, grapeseed or sesame. Q – Does a griddle need to be seasoned before first use? Yes, but it’s really simple. With the griddle pre-heated to medium-high heat, use a paper towel and dip it in the high smoke point oil. Then, wipe the griddle, following the grain from front to back. Repeat every 15-20 minutes until you achieve a rich, dark patina. Your griddle is now non-stick and gives you great results!
Q – What should I look for in a griddle? Every manufacturer makes one as an option to their pro-style range. What makes one better than another?I can be pretty picky but for me it is having:
- Even heat, front to back and side to side so you can use the entire surface when you cook
- Temperature control – low to high
- Heat recovery
- High frame to handle large capacity for stir fry
- A non-stick surface
- Cold rolled steel – steel cannot absorb flavors so there is no transfer of flavor
Q – Do you have any favorite recipes you would share with us?Griddled Spicy Shrimp Serves: 6 Ingredients 32 large (16/20 count) shrimp, peeled and deveined (about 2 pounds) 3 tablespoon olive oil, divided 4 teaspoons sea salt, divided 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon garlic power 1 teaspoon smoked paprika 6 cups of arugula 1 pint cherry tomatoes, sliced in half Directions
- Preheat griddle on high for 10 minutes.
- In a bowl, toss together shrimp, 2 Tbsp. olive oil, 2 tsp. salt, cumin, garlic power and smoked paprika. Keep at room temperature for up to one hour to marinate, or overnight in the refrigerator.
- Using tongs, place shrimp on preheated griddle and cook on each side for 3-4 minutes.
- Place arugula in large bowl and coat with remaining 2 Tbsp. olive oil and 2 tsp. sea salt.
- Assemble arugula on 6 plates.
- When shrimp are finished place 5 - 6 on each plate.
- Garnish with cherry tomatoes.
- Serve immediately.
Mary A. Moulds is the Culinary Events Manager at Miele USA. She conducts product cooking demonstrations and interactive classes on Miele’s state-of-the-art appliances, assists clients in the Princeton Center, tests recipes for mieleusa.com, organizes team building and dealer training events and prepares catering for special company events. She is also available to answer culinary or product-related inquiries through Miele’s “Ask the Chef” Forum. Coupled with Mary's educational background, she has always enjoyed entertaining for holidays and gatherings. She has a passion for cooking and trying out new recipes in her home, which led her to her current position at Miele. With a Bachelors of Science Degree in Marketing and a Minor Concentration in Asian Studies from St. John's University, N.Y., Mary has developed a love for training and development, sales and marketing, event planning and project management. She decided to further her studies after college and earned a Masters in Business Administration from Rider University, N.J When she is not in the kitchen, Mary can be found planning for her next social gathering. She is now utilizing all of her varied experience to support the finest cooking appliances in the industry at Miele, USA. Save Save Save