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#21
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anyone have a George Foreman grill?
Yes, we have a couple at my house and they are in frequent use. I've never
seen the owners' manual. For a steak, I cook it around 6-7 minutes, maybe more, depending on the size. To see if it is done, I just cut through the middle with a knife and check the color. Seems to me like pork chops and chicken take about the same amount of time. I wouldn't use it to cook fish, though. Cat "determined" wrote in message ... My sister gave me hers, which is one of the first models. She didn't have the booklet that came with it, and can't find a manufacturer's website to request any info. I'm just looking for some basic cooking timetables, like for steak, chicken, vegetables. And if anyone has a favorite grilling recipe, please share! det |
#22
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anyone have a George Foreman grill?
Speaking of the food tasting funny.... I like the grill, but we also have a
George Foreman roaster and it is awful! The roasts taste terrible, in my opinion. Cat "Cp" wrote in message le.rogers.com... We have the family size one. We find it takes only about 5-6 minutes for things. I think it's even a few minutes less for steak (it tends to dry out quickly). I don't have any specific recipes. It's actually not one of our favorite machines (I personally find the food tastes kind of funny afterwards). "determined" wrote in message ... My sister gave me hers, which is one of the first models. She didn't have the booklet that came with it, and can't find a manufacturer's website to request any info. I'm just looking for some basic cooking timetables, like for steak, chicken, vegetables. And if anyone has a favorite grilling recipe, please share! det |
#23
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anyone have a George Foreman grill?
"Cat" wrote in message
link.net... Yes, we have a couple at my house and they are in frequent use. I've never seen the owners' manual. For a steak, I cook it around 6-7 minutes, maybe more, depending on the size. To see if it is done, I just cut through the middle with a knife and check the color. Seems to me like pork chops and chicken take about the same amount of time. I wouldn't use it to cook fish, though. I use it to cook fish frequently. It seems to work fine and be done very rapidly, unless the fish is a type that doesn't hold together well. |
#24
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anyone have a George Foreman grill?
It isn't too bad to clean. I use paper towels to clean it, so I don't
scratch the finish. The trick is to clean it as soon as it is cool enough to touch. It does take a couple of minutes to do, though, but its no worse than washing a dish and much easier than scrubbing a pan. I've never had any smoke come off of mine during cooking. Just a tip for easier clean-up: DON'T use the drip pan at all. Instead, fold a paper towel in half and put it where the drip pan goes. The paper towel absorbs the grease and you can throw it away. Cat "Cox SMTP east" wrote in message news:UhKEb.8227$PK3.1416@okepread01... This grill has been recommended to me by a zillion people. My biggest fear is that is a pain in the neck to clean. Is it submersible or does it just wipe off? (dishwasher safe would be even better, but I suppose that is asking too much for an electric appliance). My other concern is how much smoke it throws off. I have a small kitchen and storage space is at a premium....it is this I am considering rather than the cost. Is it worth finding one more place to cram something? I've heard it does a great chicken breast. Elise. "Dally" wrote in message ... determined wrote: My sister gave me hers, which is one of the first models. She didn't have the booklet that came with it, and can't find a manufacturer's website to request any info. I'm just looking for some basic cooking timetables, like for steak, chicken, vegetables. And if anyone has a favorite grilling recipe, please share! I use mine all the time. Here's what I do. I bought some McCormick "Season All" and some Pam Cooking Spray. I plug it in. I spray both surfaces. I plop a piece of something down on it, sprinkle "Season All" on it, and cover it. I put the drip pan at the bottom. I come back some time later and it's ready. It's incredibly simple! I have never ever used a timer, I just smell when it's done or I'm out of time for waiting and eat it rare or I eat it over-done if I'm not paying attention. I cook boneless breasts, pork loins chops and salmon fillets on it. My only complaint is that the coating is coming off after a solid year of being used nearly every day. Maybe I shouldn't have used the Pam? Dally |
#25
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anyone have a George Foreman grill?
An easier way to cook salmon fillets is in the oven. Find a Pyrex dish that
isn't too large. Line it with aluminum foil and spray with Pam. Season the fillets the way you like (a good one is dill and garlic) and cook at 400 degrees for about 30-45 minutes depending on the size of the fillet. Remove from pan with a pancake turner. Throw away the aluminum foil and voila! No clean up at all for the pan. Cat "Dally" wrote in message ... JK wrote: "Cox SMTP east" wrote in message news:UhKEb.8227$PK3.1416@okepread01... Is it submersible or does it just wipe off? (dishwasher safe would be even better, but I suppose that is asking too much for an electric appliance). My other concern is how much smoke it throws off. I have a small kitchen and storage space is at a premium....it is this I am considering rather than the cost. Is it worth finding one more place to cram something? I've heard it does a great chicken breast. You just wipe it off. I find that's easiest while it's still warm, or you can plug it back in for a minute to heat it up again before cleaning it. Maybe because I spray it with pam, but I find that gunky stuff sticks to it, especially at the bottom. I end up holding it on the bridge inbetween my double sink and scrubbing it off most of the time. A few swishes with the scrubby sponge and it's done. (I don't tend to get around to doing this until the next time I want to use it, so it sits around dirty most of the time. I've learned to stick a wet paper towel in it so it doesn't get crusted on.) There isn't any smoke from it, I've been using mine pretty much every day for several years now. No smoke. I also have a small kitchen, but it's well worth the space. It was particularly useful when my kitchen was out of commission. It doesn't take up much room. Mine is on my counter most of the time, or hanging upside down in the drying rack. The reason to get it is that it makes quick tastey low-fat meat. If you're trying to get more lean protein into your diet it's a great way to cook the ubiquitous chicken breast and salmon fillets that I eat all the time. Dally |
#26
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anyone have a George Foreman grill?
"Cox SMTP east" wrote in message news:UhKEb.8227$PK3.1416@okepread01... This grill has been recommended to me by a zillion people. My biggest fear is that is a pain in the neck to clean. Is it submersible or does it just wipe off? (dishwasher safe would be even better, but I suppose that is asking too much for an electric appliance). My other concern is how much smoke it throws off. I have a small kitchen and storage space is at a premium....it is this I am considering rather than the cost. Is it worth finding one more place to cram something? I've heard it does a great chicken breast. Elise. It doesn't give off smoke, but it does give off a lot of steam and tends to heat up a tiny kitchen. |
#27
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anyone have a George Foreman grill?
On Fri, 19 Dec 2003 18:40:22 GMT, "rosie" wrote:
does anyone have a indoor grill, that comes apart and the majority of it goes in the dishwasher? none of the GF come apart. Get the Hamilton Beach one... at least one or two models have removeable grill plates. I *think* they may be dishwasher safe... however, I handwash mine. Very easy to clean. Drip tray is also easily removeable and easy to clean. Grill does a great job. Food tastes wonderful. Cynthia 262/226.5/225 |
#28
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anyone have a George Foreman grill?
On Fri, 19 Dec 2003 16:41:31 -0500, "Cox SMTP east"
wrote: This grill has been recommended to me by a zillion people. My biggest fear is that is a pain in the neck to clean. Is it submersible or does it just wipe off? (dishwasher safe would be even better, but I suppose that is asking too much for an electric appliance). My other concern is how much smoke it throws off. I have a small kitchen and storage space is at a premium....it is this I am considering rather than the cost. Is it worth finding one more place to cram something? I've heard it does a great chicken breast. Elise. "Dally" wrote in message ... determined wrote: My sister gave me hers, which is one of the first models. She didn't have the booklet that came with it, and can't find a manufacturer's website to request any info. I'm just looking for some basic cooking timetables, like for steak, chicken, vegetables. And if anyone has a favorite grilling recipe, please share! I use mine all the time. Here's what I do. I bought some McCormick "Season All" and some Pam Cooking Spray. I plug it in. I spray both surfaces. I plop a piece of something down on it, sprinkle "Season All" on it, and cover it. I put the drip pan at the bottom. I come back some time later and it's ready. It's incredibly simple! I have never ever used a timer, I just smell when it's done or I'm out of time for waiting and eat it rare or I eat it over-done if I'm not paying attention. I cook boneless breasts, pork loins chops and salmon fillets on it. My only complaint is that the coating is coming off after a solid year of being used nearly every day. Maybe I shouldn't have used the Pam? Dally Get thee the Hamilton Beach Meal Maker Express. Does not smoke that I've noticed, though you will see steam coming out of it. Does a super chicken breast and pork chop. Haven't tried steak, but buffalo patties come out great. Non-stick grill plates and drip tray are easily removeable... I just quick soak in the sink, wipe clean, stick in drainer rack. (I am using this appliance at least once a day, often twice.) In addition... footprint is fairly small... our kitchen has very limited counter space too. There is cord storage if needed. Also, grill opens out to double the grilling area if you have guests. There are two sizes of this grill, we have the white smaller one. http://www.kitchencollection.com/tem...20Appl iances http://www.kitchencollection.com/tem...5160&total=108 Cynthia 262/226.5/225 |
#29
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anyone have a George Foreman grill?
"Cynthia P" wrote in message
... Get thee the Hamilton Beach Meal Maker Express. Does not smoke that I've noticed, though you will see steam coming out of it. Does a super chicken breast and pork chop. Haven't tried steak, but buffalo patties come out great. Non-stick grill plates and drip tray are easily removeable... I just quick soak in the sink, wipe clean, stick in drainer rack. (I am using this appliance at least once a day, often twice.) In addition... footprint is fairly small... our kitchen has very limited counter space too. There is cord storage if needed. Also, grill opens out to double the grilling area if you have guests. There are two sizes of this grill, we have the white smaller one. Interesting that it steams....so you're not really *grilling* rather *steaming*. I love my $20 cast iron grill pan. : ) Another way other than grilling my steak, that I like to cook steak is Steak Au Poivre. I heat my regular cast iron pan on medium-high, add a small amount of olive oil and add a steak that has been flavored with lots of freshly ground black pepper. (Grind your own, it's fresher and much better tasting.) Heat just a few minutes per side. NEVER cut into a piece of meat; you will lose the juices of the meat and it will be dryer than it should be. It only takes 4-5 minutes per side to be rare. I like my steak bloody. Take steak out and as with all other pieces of meat, allow meat to sit for 15-20 minutes so that it gathers up its juices once more. If you cut into right away, it will be dry. Martha |
#30
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anyone have a George Foreman grill?
On Sun, 21 Dec 2003 23:43:17 GMT, "MH"
wrote: "Cynthia P" wrote in message .. . Get thee the Hamilton Beach Meal Maker Express. Does not smoke that I've noticed, though you will see steam coming out of it. Does a super chicken breast and pork chop. Haven't tried steak, but buffalo patties come out great. Non-stick grill plates and drip tray are easily removeable... I just quick soak in the sink, wipe clean, stick in drainer rack. (I am using this appliance at least once a day, often twice.) In addition... footprint is fairly small... our kitchen has very limited counter space too. There is cord storage if needed. Also, grill opens out to double the grilling area if you have guests. There are two sizes of this grill, we have the white smaller one. Interesting that it steams....so you're not really *grilling* rather *steaming*. I love my $20 cast iron grill pan. : ) Yeah, but no turning with the contact grill. Handy, since I don't really want to be messing with my meat while I am trying to stir-fry my veggies. I am very picky about not getting my veggies overcooked. Especially greens. Another way other than grilling my steak, that I like to cook steak is Steak Au Poivre. I heat my regular cast iron pan on medium-high, add a small amount of olive oil and add a steak that has been flavored with lots of freshly ground black pepper. (Grind your own, it's fresher and much better tasting.) Heat just a few minutes per side. NEVER cut into a piece of meat; you will lose the juices of the meat and it will be dryer than it should be. It only takes 4-5 minutes per side to be rare. I like my steak bloody. I'm afraid I prefer well-done. Though my husband prefers rare. We haven't tried steak on it yet, since we can rarely afford such. Take steak out and as with all other pieces of meat, allow meat to sit for 15-20 minutes so that it gathers up its juices once more. If you cut into right away, it will be dry. Martha At any rate, the grill does a pretty good job on keeping things moist... the outsides tend to get seared first by the pre-heated grill. I've developed a liking for pork chops that I didn't really have before. As appliances go, it's handy. And I think it is a better deal than the George Foreman grills. Cynthia 262/226.5/225 |
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