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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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The Showtime will crisp the skin. In fact mine are always crunchy on
the outside and pefect on the inside. On 02 Dec 2003 20:57:45 GMT, (Sheellah) wrote: I have the baby George Forman and love it! It's easy to clean as it comes apart easily.It's hard to get the back sheild totally clean though, and the white plastic does turn brown in the back in spots from the heat. It makes a 3.5 lb. chicken in about 55-65 minutes. It comes out very juicy and brown, but not with crisp skin. I love the fact that once it's set up, you don't have to do anything else while it cooks. Haven't made anything but chickens in it as yet. |
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In article , Mark Thorson wrote:
wrote: Have you checked in alt.coffee to see how the roasting gurus there feel about the Foreman? You can get a Fresh Roast + for about $70 for roasting green beans. Check out sweetmarias.com for info on roasters. _ (_) Daniel Warren, RPh _______// Marion NY (________) Clinical Pharmacist \ / | Rx | /______\ (________) |
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Mark Thorson wrote:
The axis of the spit rod device for the Ronco rotates in two depressions pressed into the sheet metal in the sides of the cooking chamber. These areas must be lubricated occasionally with fat, otherwise the machine makes a groaning sound as the device rotates. The George Foreman has two strips of metal bolted to the sides of the cooking chamber to hold the rotating food holder, and seems to require no lubrication at all. In this respect, the George Foreman machine is a superior design. It can be annoying when the Ronco starts groaning during the middle of cooking something, when everything is too hot to remove from the machine just so you can lubricate it. I had this problem too, but found a technique/remedy that that has worked very well for me... I use one of those (extra purchase) kebab skewers and dip the end in olive oil. With it, I can easily reach into the hot oven and drip the oil onto the offending (and whiney) surfaces without burning myself - successfully silencing that awful (somewhat bone-jarring) noise. Other than that one complaint, though, I've found my Ronco unit to be useful and well-built, and worth every penny I paid for it. I use it regularly. You did a wonderful break-down and comparison, too. Bravo and thanks for sharing! -- Kael, the Quirky Lady -- take out "the dog" to reply...! |
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The Farberware is an excellent product. We've cooked Chickens, Duck,
Goose, and Turkey[up to about 13-14lb]. Everything stays moist. The skin doesn't get crispy, though the duck and goose skin does somewhat related to the fat content near the skin surface. Yea! Kent Ablang wrote: I'm pondering the purchase of a Rotisserie grill (George Foreman or otherwise), but I want to hear people's experiences on them. Are they really slow cookers that will eventually make your chicken all nice and crispy, and still seal in the juices? What is a good price to pay for one? I think I've seen combo Rotisserie grills & toaster ovens. -- Hilary Duff is America's Sweetheart & an international HeartBreaker. "FAILING = Finding An Important Lesson, Inviting Needed Growth" -- Gary Busey |
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