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Electric grills? - Page 3

post #31 of 44
7/7/09 at 12:12am
Quote:
Originally Posted by B1FF View Post
Yes.
No. In fact, if you argued the exact opposite I would be more likely to agree with you. A common complaint against some of the "fat draining" press style grills is that they can squeeze out juices in the meat, leaving them dry and chewy. And, since this thread is going nowhere: Using a gas grill to cook food is like holding a cigarette lighter under the meat .
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post #32 of 44
7/7/09 at 1:05am
Quote:
Originally Posted by Threak View Post
Using a gas grill to cook food is like holding a cigarette lighter under the meat .
Not any more than cooking on an electric grill is like cooking your food with a iron.
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post #33 of 44
7/7/09 at 3:34am
Would using charcoal be like cooking it with your car's exhaust?
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post #34 of 44
7/7/09 at 3:39am
Quote:
Originally Posted by Rambo View Post
Would using charcoal be like cooking it with your car's exhaust?

Cooking food on top of an antique locomotive?
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post #35 of 44
7/7/09 at 10:19am
Quote:
Originally Posted by JeffC View Post
The grease doesn't drain.

Sure they do, just get one with a ribbed side:

http://www.amazon.com/Lodge-Original.../dp/B00004S9I0

I don't know, it just seems easier to deal with than another kitchen appliance.
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post #36 of 44
7/8/09 at 12:40am
Quote:
Originally Posted by Threak View Post
No.

Yes.


Quote:
In fact, if you argued the exact opposite I would be more likely to agree with you. A common complaint against some of the "fat draining" press style grills is that they can squeeze out juices in the meat, leaving them dry and chewy.

Yeah, they do that too.
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post #37 of 44
7/8/09 at 12:43am
Quote:
Originally Posted by B1FF View Post
Yes.




Yeah, they do that too.


Please explain how it is possible to dry food by boiling it.
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post #38 of 44
7/8/09 at 12:46am
Quote:
Originally Posted by Threak View Post
Please explain how it is possible to dry food by boiling it.

here
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post #39 of 44
7/8/09 at 12:48am
Quote:
Originally Posted by Tokyo Slim View Post

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post #40 of 44
7/8/09 at 1:04am
Edited b/c it didn't really answer the question
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post #41 of 44
7/8/09 at 1:12am
Quote:
Originally Posted by kwilkinson View Post
Edited b/c it didn't really answer the question

But you did explain why boiled skinless chicken breast is disgusting.

Yet skinless chicken breast on an electric grill is not.
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post #42 of 44
7/8/09 at 1:14am
Quote:
Originally Posted by Threak View Post
But you did explain why boiled skinless chicken breast is disgusting.

Yet skinless chicken breast on an electric grill is not.

Well it probably is just that the person boiling it is overdoing it and the person grilling it isn't. If both were cooked with a probe thermometer to the same degree of doneness, let's say 150 degrees, and then allowed to rest and finish carryover-cooking, I don't see why they'd be any different in dryness.
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post #43 of 44
7/8/09 at 1:50am
Quote:
Originally Posted by Tokyo Slim View Post
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post #44 of 44
7/8/09 at 1:54am
May you be damned for using electric.
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