Kitchen Confidence: The Wolf Griddle
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- Опубликовано: 15 окт 2024
- Today on Kitchen Confidence with Johnson & Wales Chef and Instructor Peter Cooper, we show you how to cook a Pork Tenderloin on the Wolf Dual Fuel Range.
For more information on the products you saw in the video, you can visit our website at www.ClarkeLiving.com or Like Us on Facebook: www.Facebook.com/clarkeapplianceshowrooms .
Clarke is where you will see more Sub-Zero and Wolf models on display than anywhere else in New England. As New England's official showroom and test kitchen, Clarke gives the opportunity to cook on these appliances before you buy them.
Call Clarke at 1-800-842-5275 or visit us at ClarkeLiving.com to start planning your dream kitchen today!
![The Wolf Dual Fuel and All Gas Ranges Compared! [Featuring the Wolf DF36650/S/P and GR364C Ranges]](/img/1.gif)
Thank you Clarke!🤩😻🥰😍😊
Looking so good 😊! I am going to make it for dinner 🍽
You’ve got a pos kenmoor oven
fabulous video Clarke. I broke that thumbs up on your video. Keep on up the great work.
Thank you! Glad you enjoyed it.
Spectacular and I really need several Wolfs .
You should do some demos on the latest models
I want to buy a Wolf Range but I can't find anybody who sells them near me!
We'd love to help you find one. Please reach out to us at contactus@clarkeliving.com and we'll try to help. Thanks
how is your griddle so clean? i have used it only a couple of times but the cleanup process is tedious for me.
Check out this article on our site about cleaning the griddle. If you have any questions, please let us know. clarkeliving.com/blog/easily-cleaning-a-wolf-griddle/
Did you cook the vegetables from start to finish on the griddle?
Yes.
135 degrees is now the temp pork can be cooked to? WTF has changed LMAO got to love youtube
FDA changed its recommendation to 135 degrees.
The chef possibly misspoke. 135F is the current USDA recommended temperature for medium-rare BEEF tenderloin, but port tenderloin should go to 145F. However it should be noted that many chefs cook meat 5 - 10 degrees below the USDA guidelines based on the most current research into food safety. You have to remember that the USDA errs on the side of caution, and that -- like most government agencies -- they're behind the times on current knowledge.