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No Fat Grills |
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#1 |
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Forum Member
Join Date: Jul 2006
Location: Scotland
Posts: 2,517
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No Fat Grills
We have had one of the Lean Mean varieties for several years now and never use our cooker grill or frying pans (eggs only). We got the grill and hot plate Foreman last Christmas, which is almost daily being used for something.
What I like about it is that you see just how much fat is in foods and also it has so many uses other then grilling your bacon. Fish, veg, meat or anything else you could think of can be cooked on it. Also cleaning it is a doddle, if done while it is still warm. |
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#2 |
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Forum Member
Join Date: Jun 2005
Location: NW
Posts: 6,593
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I have a family member who swears by hers, but I thought if I bought one it might just sit in a cupboard and collect dust (next to the toastie machine and breadmaker, etc).
And to be honest I'm waiting to see what Frank Bruno has up his sleeve ![]() Are there any things that you never thought you'd do, that work great - I dunno thinking corn on the cob, or something ? |
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#3 |
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Forum Member
Join Date: Aug 2004
Posts: 5,081
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My old flatemate had one - used it for everything, however he seemed to have an aversion to cleaning it often enough and the old fat would start piling up
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#4 |
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Forum Member
Join Date: Jul 2003
Location: Pimlico, central London, UK
Posts: 14,870
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I'm not really a fan of these machines, as sometimes you need the fat to help cook the meat nicely, and these thigs can dry out what they cook.
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#5 |
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Posts: n/a
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I had one of them before and I didnt really like them.
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#6 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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I loved mine apart from the cleaning, so got one with removable grill plates so you can put 'em in the dishwasher
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#7 |
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Forum Member
Join Date: Jul 2006
Location: Scotland
Posts: 2,517
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Quote:
I'm not really a fan of these machines, as sometimes you need the fat to help cook the meat nicely, and these thigs can dry out what they cook.
I think that is called over cooking it, which will cause drying out no matter what way you cook your food. Though I will admit that I do my steak in a frying pan, but for two reasons.I like my steak 'blue' and the George Froeman is already full with the other three steaks. As for cleaning them, its easy when the plates are still warm as any fat will not have congealed. Our problem is that we use it so much the teflon coating is starting to wear thin and it sticks a little. Corn on the Cob, if you had the one with the hot plate like us. You could wrap it in foil with a dod of butter/marg then put it on the plate (turning occasionally). |
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#8 |
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Forum Member
Join Date: Jun 2005
Location: NW
Posts: 6,593
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Quote:
Our problem is that we use it so much the teflon coating is starting to wear thin and it sticks a little.
How much Teflon have you been eating? ![]() ![]()
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#9 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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They don't seem big enough to fit all the steak and stuff on to me.
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#10 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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I mix all the fat that comes out with seeds and put it out for the birds - they're queueing up for it!
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#11 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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I had one.....for a day and gave it away. To cook a decent steak you need a far higher temperature than one of those things can achieve.
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#12 |
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Forum Member
Join Date: Feb 2004
Location: Barnsley, South Yorkshire
Posts: 1,397
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Quote:
I like my steak 'blue' and the George Froeman is already full with the other three steaks.
How much steak do you eat in one go?!
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#13 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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A question
Can one cook boned chicken joints on the George?
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