>Subject: Problem with George Foreman Grill
>From: "jmcquown"
>Date: 10/06/2003 3:45 PM Central Daylight Time
>HiC wrote:
>> I've tried cooking a couple of steaks on a small George Foreman grill,
>> the one that's just about big enough to cook a med-sized steak, but
>> find that it just makes the meat tough. These were supposed to be good>>
cuts of meat. Is there something I should be doing or is there an
>> inherent problem with cooking a steak on one of these?
>
>I didn't see where you mentioned what cut of steak you're talking about.
I>can even microwave a ribeye and have it turn out halfway decent and
tender,>so I doubt seriously it's the GF grill. On the other hand, I've also
heard>these grills tend to steam meat. I'll stick with a real grill or the
>broiler for steak (and no, I don't use the microwave for steaks; just that
>one time as an experiment!)
Other problems with the George Foreman Grill:
- Impossible to evenly cook any piece of meat with a bone in it. Once the upper
cooking surface touches the bone there is no contact with the meat.
- World's crappiest non-stick surface. It wears off (and is probably ingested)
after very few uses.
- Impossible to clean without all kinds of horrible grease building up in areas
impossible to reach. The heating element should be removeable so it can be
completely immersed.
Solution - get a good grill pan.