Techniques and Recipes
Griddle
EDGE-TO-EDGE COOKING FLEXIBILITY
If your rangetop has a griddle, you will soon discover it is for more
than just breakfast. While it aptly handles pancakes, bacon, and eggs,
its precise and large cooking surface oers you versatility to create a
wide range of delectable dishes. Supremely important with any griddle
is consistent, edge-to-edge heat. With your range’s griddle, you will
experience uniformity and precision, practically eliminating inconsistent
results from your dinner (or breakfast) table.
Tor tilla s
Like homemade pasta, homemade tortillas make a meal extra special yet only require a simple list
of ingredients. While homemade tortillas are a bit time consuming, their texture and fresh corn
flavor far outshine store-bought varieties. Pair with carnitas on page 32.
INGREDIENTS
– 2 cups masa harina corn flour
– ½ teaspoon salt
– 1½ cups warm water
PREPARATION METHOD
1. In a large mixing bowl, combine masa harina and salt. Add 1 cup of the warm water and stir until the
water is absorbed. Add the rest of the water, a tablespoon at a time, until the flour melds into a dough.
By hand, knead the dough into a cohesive ball. If the dough is sticking to your hands, add a sprinkle of
masa harina. 2. Separate dough into golf-ball-size balls. This will make tortillas that are approximately
4 inches across. 3. Line a tortilla press with plastic or a ziplock bag slit open at the sides. Flatten dough
balls. Alternatively, flatten dough balls under a heavy flat-bottomed pan or skillet. 4. Heat griddle to
400°F. Add a tortilla and flip after 10 seconds. Then cook each side for 1–2 minutes or until light brown
spots form. Continue with the remaining tortillas. Serve immediately or store in an airtight container in
the refrigerator.
MAKES COOK TIME
12 TORTILLAS 5 MINUTES
88
89
RANGETOP Griddle