Basic George Foreman chicken
Comments (10)
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george Foreman b.b.q. grill
Comments (1)I have the large size GF and I love it. Boneless, skinless chicken breasts are melt in your mouth. Easy clean up too. I wouldn't give it away for any money. Enjoy...See MoreForeman Grill
Comments (8)Sorry, not to have gotten back here sooner. Yes, parchment is a baking paper, that's usually available in all grocery stores. You'll find it either on the baking aisle, or near the wraps. I prefer the brand in the brown and green box--it's natural, the paper is brown, rather than the 'name' brand that's white. The natural parchment is usually cheaper than the other brand, as well. You can also pick up a roll of it in most housewares stores like kitchen Kapers. If you use parchment for grilling, it's one-use only. However, if you use it to line your cookie sheets or bread pans, you can often get several uses out of a sheet. Just shake off the crumbs, and store with your cookie sheets. Once it's messy, however, I toss it--it's cheap enough. I also use parchment under my pizza when I'm reheating it. And just recently, I had a slice of bread from a leftover sandwich that I wanted to warm up--but it had a little 'goo' on it from the meat. So I folded a piece of parchment around it and slipped into the toaster. Worked great and no--it didn't catch on fire (I stood and watched it the entire time the toast was down, just to be on the safe side) Now, understand, I've only done these experiments with the brown parchment paper. Don't know if different brands might work better or worse (or might catch fire in the toaster)....See MoreWhat do you cook on your GeorgeForeman grill?
Comments (24)I make sandwiches on mine too. My favorite is turkey, shredded cheese. and halved grape tomatoes on a tortilla. Any leftover meat works well too. The kids like the hot dogs because it makes 'stripes' on them! Grilled cheese and tomato is good too! Also french toast. You can even grill onion for your burgers. BTW-it bears repeating-after removing your items, unplug and immediatly place wet soapy paper towels on it, and close the lid. Helps greatly with cleaning! It anything else remains, the GF aponges work great!...See Moreelectric grill vs Geo Foreman?
Comments (9)I always think that something built in like that that can break is something you have to fix at some point. And how is the venting on those units? I hate greasy smoke, so that would be a minus. I have something similar to a foreman that I use constantly -- the Cuisinart Griddler. It's something to consider in the middle. It is expensive though, I think around $110? $120? I honestly don't remember. I bought it years ago. But it has lasted longer than any grill I have ever used, and I use it more than most people use their grills, I think. Almost daily for something. Grilling muffins or naan or reheating tortillas or even a frozen burrito or something. Comes with 2 removable sets of grill plates - 1 flat, 1 ridged, comes with a tool to clean them. They go in the dishwasher. The coating is perfect after 3 years of daily use. I wouldn't buy any grill without removable plates. They stink after just a few uses! You can even open it out flat and cook eggs or pancakes and things on it if you need to. And the lid hinge swings free, ensuring that the lid presses flat down on everything, not pinches it at an angle, like a pair of scissors. I used it almost exclusively during my renovation, as my microwave tended to blow the circuits. It can get very hot (you can control the temperature, warm to very hot). And it caramelizes without burning (unless I'm very careless). True, it's not a substitute for a gas grill, but neither is the electric. But if the foreman has these features, or the features that you care about, and it's cheaper, then go with that!...See More
5 years agolast modified: 5 years agoHi, thanks for the followups, and shall try to answer some of the Qs below.
Does anyone know tasty, yet Mild-Not-Hot online recipes - to go along with aforesaid video (except substituting chicken cutlets)?
OK, here's what disagree's with me, but am i correct in assuming that perhaps once it's grilled, the heat of the grill can cancel out spicy chemicals, so they're tolerable?
My no-no list:
RAW citrus, RAW garlic, hot-pepper, ginger, high-salt, cinnamon. Alot of these tend to irritate nerves (i have FMS, neuropathy and CRPS - complex regional pain syndrome. Furthermore, high-sodium triggers UTI. And why is pepper everywhere - after all, anything i ever cook omits pepper - so why do people consider it so "essential"? My mother also used to omit pepper, and it was fine, though she did overdo raw-onions.
I think usually teriyaki is better for me than soy sauce.
Also OK are ketchup, mayo, (such as Kraft Light), French & Thousand-Island dressing.
But not so much Cesar or other dressings, though a relative of mine did make a homemade Cesar dressing, and even though it had garlic, it was good when i tasted it. I forget if she used garlic powder or what.
If i add mayo (or honey) to mustard, it's OK, such as for deviled eggs.
But mustard alone can trigger me.
BTW, on the date of my OP, i was impatient and so i decided to jump the gun & try grilling a cutlet for dinner. So i sprinkled on cumin on both sides and stuck it between parchment paper. When i tried turning it over with my farberware nylon turner, grease wound up escaping from the parchment paper and trickled down toward the lowest part of the teflon - leaving rust-colored crusted-grease for me to clean. (See attached pic where my YELLOW arrows are pointing - that's where the escaped grease left crusted-gook for me to clean.
FYI, the cutlet was edible, and tasted pretty good but not exceptional. A bit on the dry side.
- 5 years agolast modified: 5 years ago
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