Cooking on a George Foreman?

Twibbly

I'll probably be cooking most of my meat and veggies, especially for lunch, on a George Foreman grill. Simplicity overrides the part where it's designed to drain off my tasty, tasty fat, but I do add fat back in.

I cooked cod and squash for lunch, and it was pretty much a failure, even after covered in butter. I cooked the cod too long and the veggies started burning before they cooked all the way through.

Any recommendations on what to cook/how to cook on one of these things? I have one that just does one temperature and has ceramic plates, if that makes any difference.

KnitOrMiss

@Twibbly

Turn it upside down. Then the fat doesn't drain off. Someone mentioned that maybe a year ago here for how to cook real food (eggs, bacon) in your hotel room without a kitchen. And on the website, there should be times listed for how long things take. Mine has a light (on the top - OOPS) that tells me when the internal temp is hot enough due to the heat transfer rates or something technical.

I would probably do the meat separately - or maybe do a pouch meal (of aluminum foil, like you would normally do in the oven), so that you'll get steam heat PLUS direct heat?

Twibbly

I never considered turning it upside down!

Hmm....I wonder if using a foil patch would risk scratching the coating.

Thanks!

Twibbly

Ah ha! I found something useful.

https://delishably.com/cooking-equipment/20-Grilling-Times-for-your-George-Foreman-Grill

KnitOrMiss

I would not think that a carefully folded and wrapped pouch with no major corners would be any scratching risk.

slimzandra

I cook my bacon on the GF grill. The grill is outside on the deck and it keeps the grease out of my kitchen and under control.

Twibbly

slimzandra wrote: »

I cook my bacon on the GF grill. The grill is outside on the deck and it keeps the grease out of my kitchen and under control.

I tried cooking bacon. The parts that touched where the grill were raised were burning before the rest was cooked all the way.

Kellryn

I don't know about a GF grill, but my nephew has a panini maker. I think they are similar? He cooks steak, pork, bacon, sausage, chicken, hot dogs, and I think hes done some vegetables on it. He uses it ALL the time. He's 16 so he doesn't like to use the oven. I've watched him do bacon and steaks before, all he does is lay the meat on it and turn it on(he doesn't close the top).

Twibbly

They are similar. That's awesome. I wonder if bacon would work better on ours if I just left it open. Things to try for the next batch!

KnitOrMiss

@Twibbly Did you ever complete more cooking adventures with your Foreman?

kirkor

KnitOrMiss wrote: »

Someone mentioned that maybe a year ago here for how to cook real food (eggs, bacon) in your hotel room without a kitchen.

That was me!

Twibbly

KnitOrMiss wrote: »

@Twibbly Did you ever complete more cooking adventures with your Foreman?

I'm mostly cooking pork chops, and occasionally chicken or steak.

I think I may have given up on doing veggies on it, I'll just toss them in the oven.

macchiatto

Interesting! I think the only things I've made on it are chicken breast, hot dogs, and grilled cheese.