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foreman grill (but without grill markings?)
i'm thinking of gettinig a big foreman grill. but i heard it leaves
grill marks(burnt lines?), they must be unhealthy. is there a way around this? i want to grill - preferably draining te fat, I don't want to fry. thanks |
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You may want to consider a Wolf Puck panini grill instead. With it you can
use 3 different sets of removable teflon plates - flat, waffle or grilling. I used a GF for several years and it does a good job with burgers and average size foods, but the panini is a lot more versatile. > wrote in message oups.com... > i'm thinking of gettinig a big foreman grill. but i heard it leaves > grill marks(burnt lines?), they must be unhealthy. is there a way > around this? > > i want to grill - preferably draining te fat, I don't want to fry. > > thanks > |
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Perhaps you should just boil all of your meat, you ****ing dork.
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looking at this one
http://cgi.ebay.co.uk/ws/eBayISAPI.d...keTra ck=true would that put burn marks on the burgers. - are the plates like bars that press against the burgers and burn stripes onto them? |
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> wrote in message oups.com... > i'm thinking of gettinig a big foreman grill. but i heard it leaves > grill marks(burnt lines?), they must be unhealthy. is there a way > around this? > > i want to grill - preferably draining te fat, I don't want to fry. Are you concerned about chemicals from the grill in the burn marks, or are you just concerned about the burn marks? |
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"rmg" > wrote in message ... > > > wrote in message > oups.com... >> i'm thinking of gettinig a big foreman grill. but i heard it leaves >> grill marks(burnt lines?), they must be unhealthy. is there a way >> around this? >> >> i want to grill - preferably draining te fat, I don't want to fry. > > Are you concerned about chemicals from the grill in the burn marks, or are > you just concerned about the burn marks? > Just some fool that thinks the brown on cooked food is somehow hazardous. They should just buy a big pot and boil all their food. I see they are from the UK. Isn't boiling a big part of british cooking? > |
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chemicals from the grill? it's electric, hot metal bars, i didnt' know
there was an issue there. My concern is that i don't want to eat burnt bits. That is unhealthy. I also want speed of course, hence my consideration of such devices |
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hazardous brown marks? maybe you shit on your food, wouldn't suprise
me. I didn't mention anything about BROWN marks. Cooked food is often a bit brown, that is not hazardous. I talked about burn marks - they are BLACK. And they are unhealthy. Hazardous and unhealthy are not equivalent terms. Maybe if you were born and bred in britain you'd be more polite and have a better grasp of the english language . |
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wrote: > chemicals from the grill? it's electric, hot metal bars, i didnt' know > there was an issue there. My concern is that i don't want to eat > burnt bits. That is unhealthy. Do what the rest of us try to do to avoid this: DON'T BURN YOUR FOOD STRATEGY > > I also want speed of course, hence my consideration of such devices |
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AlleyGator wrote:
> wrote: > > >>i'm thinking of gettinig a big foreman grill. but i heard it leaves >>grill marks(burnt lines?), they must be unhealthy. is there a way >>around this? >> Dunno, only seen them advertised on TV, so can't say much there >>i want to grill - preferably draining te fat, I don't want to fry. >> >>thanks >> > We do a lot of outdoor grilling here in SA (we call it a "braai" better known as a barbecue). This is also done on a grill type grid, usually over hot coals. (You get electric ones too, that can be used indoors, or on the veranda). If you watch the heat and turn the meat regularly, it doesn't get "black marks" on the meat, and the fat drains away nicely. I don't like burnt meat either.. The thing to watch is marinade/spices on the meat. Don't know if you marinate your meat, but that is usually what makes the meat burn... if you do, be extra careful to turn the meat often..... Hope this helps. > > We have a small one, and one of those great big round jobs on a stand > that you can use outdoors. I don't recall that it leaves more marks > than any other kind of grill. You do have to move the food around > once in while <G> - Plus, there's a heat control, so it doesn't have > to be used full-blast. > > These big round jobs are known as Weber's here, I believe!! Very nice too. Cheers Cathy |
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cathyxyz > wrote:
>These big round jobs are known as Weber's here, I believe!! Very nice too. > >Cheers > >Cathy Well, it does look like a big Weber, but it's actually a Foreman electric grill. I like charcoal much better but electric is a lot easier to clean up after when you're done. -- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse. |
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AlleyGator wrote: > > Well, it does look like a big Weber, but it's actually a Foreman > electric grill. I like charcoal much better but electric is a lot > easier to clean up after when you're done. Hmmmm. 'Gator, I was thinking of something else then... the Foreman grills they advertise here are those small (table-top) thingys that come in two sizes, large and small. (Remind me of half-sandwich-toaster thingys). Haven't seen one that looks like a Weber.. oh well, that's what you get for living out in the sticks, I suppose!! Probably don't bother to import those models here or something. Also, dunno if electric is a lot easier to clean... our "braais", Weber or not, are usually used with charcoal.. the fat all drips into the ashes and you just chuck it away, take a hose and wash it down... the grill part is loose, so u can take that to the nearest sink/tap or whatever and wash that too... Have to be careful with electric stuff, water in the works, and all that... oh well, each one to his own! Cheers Cathy |
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"Cathyxyz" > wrote:
>Hmmmm. 'Gator, I was thinking of something else then... the Foreman >grills they advertise here are those small (table-top) thingys that >come in two sizes, large and small. (Remind me of half-sandwich-toaster >thingys). Haven't seen one that looks like a Weber.. oh well, that's >what you get for living out in the sticks, I suppose!! Probably don't >bother to import those models here or something. > >Also, dunno if electric is a lot easier to clean... our "braais", Weber >or not, are usually used with charcoal.. the fat all drips into the >ashes and you just chuck it away, take a hose and wash it down... the >grill part is loose, so u can take that to the nearest sink/tap or >whatever and wash that too... Have to be careful with electric stuff, >water in the works, and all that... oh well, each one to his own! >Cheers >Cathy > Yes ma'am we have one of the little ones too. Great for cooking a couple of chicken breasts or burgers. But this one I'm talking about is huge - I didn't even know they made something like that, my wife just brought it home one day. I rolled my eyes and thought, great - another useless gadget. But it really does come in handy. You can take it off the stand and use it as a counter-top grill, too. I'll head out to the barn here in a little bit and measure it - it may not be quite as big as I think. -- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse. |
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biig wrote: > I have the Hamilton Beach grill and love it. I've never used foil on > it since I think the grill marks are natural and I don't think they are > toxic....lol....It's just caramelization and as long as they don't go > black, not harmful. Sharon > > > > " wrote: > > > > wrote: > > > i'm thinking of gettinig a big foreman grill. but i heard it leaves > > > grill marks(burnt lines?), they must be unhealthy. is there a way > > > around this? > > > > > > i want to grill - preferably draining te fat, I don't want to fry. > > > > > > thanks > > > > You should buy a Hamilton Beach grill instead. Go with the largest one > > you can find. I cook for one and need the large size. The Hamilton > > Beach has lift out panels that go in the dishwasher. > > > > If you place aluminum foil on the cooking surface that will cut down on > > the burn marks but will not stop them. It also keeps the grill cleaner > > longer. I use mine many times before I wash it. > > > > You should always use a non stick spray with the foil. The cooking > > surface itself is non stick but the foil is not. I use the foil mainly because it means less times I have to clean it. |
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I don't ilke the idea of putting silver foil under the hot bars. silver
foil does give off a black smoke if you light it. i'ev just been reading about thesee non-stick coatings being dangerous. not just teflon. Food cooked with a nonstick coating can kill birds! So I might get this http://www.meilleurduchef.com/cgi/md...e_toaster.html a nice portable grill. no 'non stick'. - and no grill lines either! the price is hefty but considering its purpose, and health considerations, it's good. |
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wrote: > I don't ilke the idea of putting silver foil under the hot bars. silver > foil does give off a black smoke if you light it. > > i'ev just been reading about thesee non-stick coatings being dangerous. > not just teflon. Food cooked with a nonstick coating can kill birds! > > So I might get this > > http://www.meilleurduchef.com/cgi/md...e_toaster.html > > a nice portable grill. no 'non stick'. - and no grill lines > either! > the price is hefty but considering its purpose, and health > considerations, it's good. It sounds like you want to live long enough to make your kids change your diapers. |
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