What's so Good about George Forman Grill? vs Frying Pan?
lbbss
healthier, since the fat runs off. Other wise, is it not the same as
a Frying pan, taste wise? It's no resubstitute for a bbq, since
you don't get flame and smoke smell. Just curious, if they are
worth buying? thanks.
clams_casino
We found it useless for meat (lacks the good carcinogenic browning), but
found it very useful for essentially steaming vegetables & fish.
albu...@mailinator.com
Or you could wait for a garage sale at the end of this long tunnel we
call winter.
Evelyn
news:4364dbf3-a828-459f...@u13g2000yqg.googlegroups.com...
The only benefit is that both sides of the item being cooked, are cooked at
once because both top and bottom plates of the grill are hot. Spatter is
reduced as well. So speed and reduction of spatter are the two main
benefits.
They are awkward to clean and you have to store it as well. A frying pan
is still tops.
--
--
Best Regards,
Evelyn
Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world
Marsha
Nothing special. George just needs the money to pay for all his
children who are named after him.
Marsha
m...@privacy.net
I was given one as a gift but never found it convenient
to use or clean so gave it away
m...@privacy.net
>They are awkward to clean and you have to store it as well. A frying pan
>is still tops.
Agree
Dave Garland
> What's so Good about George Foreman Grill? Besides that it's
> healthier, since the fat runs off.
That's the main thing. Very handy if you don't have a stove.
> Other wise, is it not the same as a Frying pan, taste wise?
Pretty much. I suggest adding chopped garlic, crushed chile pepper,
and soy sauce to hamburger, all mushed in, and they taste pretty good.
>Just curious, if they are worth buying?
At a secondhand store, or a garage sale, for a few bucks. Note that
for used ones you will almost always have to find your own "drip
catcher" as the original will be lost.. a corn or banana split dish
may work.
But, like all of those other specialty kitchen gadgets, it's one more
gadget. If you cook with it almost every day, maybe worth it.
Otherwise, it'll go back to the thrift shop for someone else.
Dave
The Real Bev
> A frying pan is a bit more flexible, but there is a big advantage in
> favor of a George Foreman Grill; it cooks on both sides at the same
> time. Secondly, a GFG is a lot easier to clean then a frying pan.
Not if you can't remove the plates. I don't want to dirty anything I can't soak
until I feel like dealing with it, especially if it involves grease.
--
Cheers, Bev
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"Nothing in the universe can withstand the relentless application
of brute force and ignorance." -- Frd, via Dennis (evil)
Dave Garland
> Shawn Hirn wrote:
>> a GFG is a lot easier to clean then a frying pan.
>
> Not if you can't remove the plates. I don't want to dirty anything I
> can't soak until I feel like dealing with it, especially if it involves
> grease.
>
But you can wipe clean the only part that the food touches. Mostly
they're teflon coated, so it shouldn't really need soaking, nothing
burns on. And it gets heated up to sterilization temperature every
time you use it.
Of course, if you get the "yuck" response, explaining that it's
sterile probably isn't going to help much.
Dave
BigDog1
> Shawn Hirn wrote:
Newer models have removable plates. Much less easier to clean than
the older fixed plate models.
I replaced my old one with fixed plates with a newer one and use it
much more than I ever did before. It's especially convenient for
things that tend to spatter when cooked in a skillet. Burgers, bacon,
sausage patties, steaks, chops, chicken breasts. A quick wipe with a
hot soapy cloth, rinse, snap them back on the unit and you're ready
for the next meal. Don't use it every day, but at least two or three
times a week. There's a bit of a learning curve, but well worth it
IMO.
BigDog1
Meant to say "much less hassle to clean".
Gotta remember I'm too old to multitask.
metspitzer
Or you can clean the lazy man way (my way). Take a piece of aluminum
foil and put on top/bottom. You have a clean surface every time.
It does take longer to cook this way though.
Turn food once or twice during cooking to keep from having deep burn
marks.
Evelyn
news:srhi-1D77E3.2...@88-136-209-74.adslgp.cegetel.net...
> In article
> <4364dbf3-a828-459f...@u13g2000yqg.googlegroups.com>,
> favor of a George Foreman Grill; it cooks on both sides at the same
> time. Secondly, a GFG is a lot easier to clean then a frying pan.
Now there I disagree. A swish and a swirl and the pan is clean. The
grill needs work.
The Real Bev
> The Real Bev wrote:
>> Shawn Hirn wrote:
>>> a GFG is a lot easier to clean then a frying pan.
>>
>> Not if you can't remove the plates. I don't want to dirty anything I
>> can't soak until I feel like dealing with it, especially if it involves
>> grease.
>
> But you can wipe clean the only part that the food touches. Mostly
> they're teflon coated, so it shouldn't really need soaking, nothing
> burns on. And it gets heated up to sterilization temperature every
> time you use it.
If I'm going to grill meat, I WANT there to be burned parts
>
> Of course, if you get the "yuck" response, explaining that it's
> sterile probably isn't going to help much.
I'm pretty Yuck-resistant, I just don't like things to feel greasy and I
especially hate it when ants come to investigate :-(
My mom had one. I found it a nuisance to clean.
--
Cheers,
Bev
---------------------------------------------
"The primary purpose of any government entity
is to employ the unemployable."
The Real Bev
> Or you can clean the lazy man way (my way). Take a piece of aluminum
> foil and put on top/bottom. You have a clean surface every time.
>
> It does take longer to cook this way though.
>
> Turn food once or twice during cooking to keep from having deep burn
> marks.
Are you insane? The burn marks are the best part, but I'm generally too
impatient to wait -- which is why my toast is never dark enough!
Dave Garland
> It's especially convenient for
> things that tend to spatter when cooked in a skillet. Burgers, bacon,
> sausage patties, steaks, chops, chicken breasts.
Having defended Forman grills, I'll now speak up for skillets :)
There's always spatter guards from the dollar store. They're a lid
made from a circular piece of metal screen somewhat bigger than a
skillet, with a handle. They'll pretty much last forever, wash them
occasionally with dish soap and a brush to keep them from getting too
disgusting.
I actually use a skillet and spatter guard far more often than I use
my Forman grill. But if one cooked Forman-compatible stuff often
enough to warrant keeping the appliance on the counter, it would
probably be a good choice.
Dave