290277 Wed Sep 11 22:19:51 -0700 2002 20 41 Cookware 0 1574756 Can anyone share some thoughts with me about George Foreman grills? The company had a booth at the recent US Open tennis championships and according to the sales people they claims the grills are terrific - easy to use - make great meals, etc, etc. I'm holding a $10 discount coupon. Are they really good? Any drawbacks or problems? Any comments? Thanks. Wed Sep 11 22:19:51 -0700 2002 0 hab 1 1574762 They are impossible to keep clean, impossible to regulate the temperature accurately(or at all in my case), and do not significantly reduce any fat as they claim. That said it's come in handy this summer when I didn't want to turn on the oven but wanted to grill a chicken breast, turkey burger, or sausages. Frank Wed Sep 11 23:53:55 -0700 2002 1574756 0 Iron Frank 2 1574763 My parents (who are on low-fat diet) do not like the George Foreman because it is impossible to clean, but they bought a Black and Decker model that they love. Thu Sep 12 00:02:29 -0700 2002 1574762 0 Barbara 1 1574766 Depends in part on how persnickety a cook you are. I bought the cheapest model to try out. It has no timer or temp control; the lid does not have an expansion hinge so you cannot cook thick items; it is very hard to clean; it's virtually impossible to keep grease from getting on the counter with the little tray that's provided; the non-stick surface started coming off very early, even though I used the plastic tool provided. Consumer Reports says no significant reduction in fat is achieved that can't be achieved in other ways (like cooking in a ridged skillet). It would be a crime to try to grill a really good steak or fine fillet of fish, I think. Other items it does acceptably. I cook bacon on it all the time, (the instruction manual says not to); breakfast sausage patties (I almost always over cook); grilled cheese sandwiches are a breeze (and the cheese cleans up easily). I 'cook' those frozen, pre-cooked burger or bacon-cheeseburger patties for the kids on it; they love 'em, it's a lot less trouble for me, and they don't turn out rubbery like in the microwave. I also grill pre-cooked sausages (kielbasa, smoked sausage, etc.) on it (you have to split them if they're thick). I was so frustrated by it's limitations but intrigued by the possibilities of such an appliance that I bought - at clearance sale price - a Hamilton Beach that is big enough to cook 8 burgers on, has a timer, removable, fully submersible grill plates, will open flat to use as a double-surface open grill, and stands on its end for storage (but still takes up a lot of counter space). Still no temp control, however. The distance between the grill plates is about 1/2," so if you're grilling veggies, you have to slice them really thick or use it open-faced. The drip tray sticks in the end of it, out of sight; it does a good job of catching all the grease running off but twice now I have cleaned the grill plates and dried them, put them back in place, closed it and turned it on end without remembering to empty the drip tray because I didn't see it. D'oh. (No, I'm not a rocket scientist or brain surgeon or your President). I still haven't thrown out the Foreman, but I don't plan to replace it with another one when I do. My advice is to consider all models available by various makers and compare features and prices. It's a convenience item, not a gourmet cooking appliance; if you're a gourmet cook, you'll find it has limited use and you will positively hate it for some jobs. Thu Sep 12 02:47:16 -0700 2002 1574756 0 hermitt4d 2 1577322 Ya know what? The old fashioned waffle irons popped into my head when I read this post. The electrical waffle iron from my mother's kitchen, has been collecting dust for about 25 yrs now. But the plates still reverse to make a griddle. Would probably work just as well as these new Foreman grills, and the plates come out to clean! Where did I put that thing? :) If I feel a need to have hash marks on the sandwich, I could try it on the waffle side?? Just a thought. Check those cupboards! Fri Oct 11 23:43:02 -0700 2002 1574766 0 Maureen 1 1574772 I am sorry that the others didn't like their George Foreman Grill. Our family liked it so much that we bought the kids one for their college apartment. We have the family size. I think the grill's strongest point is that it keeps oil splatters to a minimum. I found that there was hardly any oil on the counter after cooking. If you put the grill on a cookie sheet under the cooking fan, there would also be minimal oil fumes. I suppose I could grill my steak on my Allclad stove top grill but there would be oil all over the stove when I was done, even with splatter-guard. Other Pro's: Meats usually come out really juicy. We put the steaks on a preheated hot grill (4 min on each side) for medium rare. Pork Chops come out really juicy..and fish is a cinch to grill and stays moist. Con's: The grill doesn't brown food as well as we'd like. The steaks usually brown ok but you don't get a strong "grilled" flavor. In general, anything with a high water content, e.g., vegetables, don't brown well and you end up with a steaming processes as opposed to grilling. There is no time or temperature control. HOwever, meat usually need to be cooked on the highest heat possible anyway so we don't missed that. We also found that one side is usually hotter so we flip the food over half way. You also can't grill anything with a bone in it, e.g., lamb chops, or any chops with a bone. This is a big negative, IMO. Finally, the cleaning used to be a problem because the grill is usually too hot to clean right away. But we found a nifty way to clean it. The grill could be put at the end of the sink on the counter at a slight slant and you can run a very wet sponge over the surface continuously so that all particles and oil would run into the sink. Wash with a little bit of soap if the grill is too dirty and rinse over the sink as well. I have never had to use the plastic cleaning thing they gave me. We've had the grill for over three years and the surface is still ok, although I think the teflon surface does show a little wear. Oh, the grill makes a really good grilled prawns. Marinate prawns with good garlic oil, skewer if you want, and grill on each side for app a minute or two. Finish with lemon juice and a little butter and parsley.. I hope this helps. Good luck. Thu Sep 12 04:42:22 -0700 2002 1574756 0 Margret 1 1574779 My take is different from the others. To clean it, just put a wet, not damp paper towel on the surface and close the lid. This will make it easier to clean, just wipe it. However, I dislike the lack of taste of food cooked in it. Very easy to dry something out. It hardly gets used in my house. Thu Sep 12 08:42:33 -0700 2002 1574756 0 luv2eat 1 1574780 I like mine fine. I have one that has a hinged lid and can cook thick or thin cut items. It sure works better and heats my apt. a lot less than an oven broiler. Cleaning is a bit of a pain, but not especially hard--I run a damp slightly soapy sponge over it and wipe it clean with 3 or 4 paper towels. It takes only 5 minutes to heat up, puts nice grill marks on food, and leaves meats, fish etc juicy inside if you don't overcook. A few weeks ago I bought some superb swordfish, marinated it in teriyaki sauce, and Foremaned it, and it was the best swordfish I've ever cooked (and I'm tempted to say, ever eaten). The lack of temperature adjustment is no problem, I just regulate time of cooking. I also do pork chops, lamb chops, things with bones in them; I just cook them longer. I love what it does to thick onion slices, halved zucchinis, portabello mushrooms etc. I have reheated frozen bread rolls and heated up polenta rounds in it. For flavor, I marinate things before cooking--though I can't brush the meats while grilling. I've learned to put a folded double thickness paper towel under the little catch-pan to get the grease that the pan misses. If you already have a good grill or love outdoor barbecuing, then I'd suggest skipping the Foreman grill. If you are in an apartment and are looking to have easier grilling, go for it. Just be sure to buy one big enough for your needs. Thu Sep 12 09:28:35 -0700 2002 1574756 0 e.d. 2 1576279 So nice to see a post here that starts, "I like mine fine!" [My computer has been down for a few weeks, and this is my first chance to read all the posts about the George Foreman, much less respond. Hope there's still some interest in y'all reading one more thought.] I couldn't believe we are all talking about the same appliance. We absolutely love our "George," and will probably give a couple of them for Christmas.(The shipping will be a killer, though.) We have a mid-size, for the two of us, and everything we have tried since last Christmas comes out perfect, and clean-up is easy- can't relate to any of the other posts where they say otherwise. I guess we average one meal a week on "The George." For years, my wife complained that she could not make a chicken breast come out any way but dry. With George- moist every time. We use many different rubs. We have tried Aunt Cora's Soulful Seasoning, Goode Company Hall of Fame Fowl Rub (from Houston, TX), Luzianne Cajun Seasoning, McCormick's Montreal Chicken Seasoning (the latter is our least favorite, though),and others. Fork tender!!! We often have chicken strips in salads these days. We DO get into seafood grilling now, where we never did before. Again, a variety of rubs go on the red snapper or Orange Roughy. I think once I over-did the rubbing spice and it was a little too salty, but not dry. My wife's one request is that we do fish outside, so I get an extension cord and "grill" at the picnic table. We used to do outdoor charcoal grilling much more than we do now. "The George" is so quick for us, but I don't know if gas grillers would make the same comparison. While I agree that the little drip pan is dinky in size, we have never had any spill to speak of, and until I read some of the posts here, I never considered that the pan might be inadequate. We have done burgers, steaks, portobello mushrooms, and are well pleased. If that is a minority report in this group, so be it. I am surprised that this appliance is not unanimously acclaimed, but live and learn. Sun Sep 29 01:02:33 -0700 2002 1574780 0 ric 3 1576304 The controlling factor in whether chicken breast come out tender and juicy or tough (or stringy) and dry is not the marinade or rub used on them. Nor it is the appliance used. What you have hit upon here is a method that !!does not overcook them!! Any other method that does not overcook them will also give you tasty chicken breasts. The problem with whole chicken breasts is that the meat cooks quickly, but in order to get the center cooked through, the majority of it must be overcooked. There is no fat content to give a "juicy" taste, as there is with dark meat. I have found that the best way of preparing chicken breasts is to butterfly them (slice them open) and pound to about 3/8 inch thick between 2 pieces of plastic wrap before grilling. It cooks evenly, so it never overcooks. Sun Sep 29 16:30:32 -0700 2002 1576279 0 ironmom 1 1574782 I got the first one, tiny, no controls, and the no-stick surface is still on it. I used to use it all the time when I was right out of school and had a tiny apartment kitchen with an electric stove and non-functioning oven. I didn't have a problem with things drying out once I realized how quickly it cooked. I wasn't concerned with the fat issue, and often added a bit of butter. I used it on a cookie sheet, and propped up the front legs so it was more level. I especially liked it with salmon, with dill butter. Thu Sep 12 10:37:38 -0700 2002 1574756 0 Betty 1 1574784 here's one specific use that I think its great for: veggie burgers. Makes them taste way better, (and some of them need it), plus you don't have to worry about cooking them with meat on a real grill. I haven't had many problems cleaning it, but I usually clean it right after I cook, before anything gets baked on... Thu Sep 12 10:40:46 -0700 2002 1574756 0 cctc 1 1574786 My GFG sat in the back of a cabinet for a long time. Now it sits out (space hogger) and I use it mostly for grilling vegetables, especially peppers of all kinds. I have the simple, small one which does nothing but get hot. I rarely cook meat in it however for I don't like how it looks - anemic. It is truly worth it for me just for the veggies. I've used all the fore mentioned tricks to clean but I do treat it like I would an outdoor grill until it gets too funky. Always put a wet towel under the small drip pan which is mostly useless. That being said, I use it often. Thu Sep 12 10:52:40 -0700 2002 1574756 0 Kay 1 1574791 Junk. I recommend a $20 cast iron grill pan. If you really want to do a proper indoor grill (viz with grill marks), you'll need the heat of your stove and a properly heavy cast iron surface. Or, if you must have a machine, try the Krups universal grill - for both grill and more particularly for panini. Unfortunately it suffers from the same lack of thermostat (and I'd like it to run a bit hotter for grill purposes but the temperature is perfect for panini) but it's still a better machine. Thu Sep 12 12:08:17 -0700 2002 1574756 0 Dylan Yolles 1 1574792 We got one as a wedding gift and used it a lot when we first got it. I find it hard to clean so I don't use it anymore. If you use meats that have been marinated the marindate burns. Thu Sep 12 12:17:05 -0700 2002 1574756 0 HomeChef 1 1574797 I have no experience with it other than to say it seems to do things so-so that are better done with other cookware that have many more uses, such as high quality non-stick and well-seasoned cast iron pans and griddles. One small kitchen appliance I have found well worth the cost in terms of keeping the kitchen cool in this terribly long hot summer has been my Cuisinart convection-toaster oven. Way better than the microwave without having to heat up my large oven. Has become essential in reheating things that fare poorly in a microwave due to sogginess, etc. And it makes great toast, to boot. Thu Sep 12 13:21:37 -0700 2002 1574756 0 Karl S. 2 1574827 does a convection oven defrost meats too? i have been living without either a microwave or toaster oven for quite some time and am wondering if a convection oven would solve both problems for me. the regular oven is too uneven and slow for reheating small things, i don't want to limit myself by getting just a regular toaster, and don't need the super-speed of a microwave because i've gotten used to living without it. will a convection oven replace both items? i ask about the defrosting because generally the only times my roommates wish we had a microwave are when we forget to put frozen meat in the fridge to defrost while at work and thus can't eat it that night. Thu Sep 12 16:47:43 -0700 2002 1574797 0 Nancy 3 1574888 It has a defrost cycle, but I have only used it on bagels and similar items. It won't defrost the same way an m-wave would, of course. Actually, in terms of reheating things, I am one of those who espouses half the heat for twice the time, as it were (eg, in a M-wave, 50% power for twice as long usually produces *far* superior results; many people assume full power is best when it often is worst). So, if I were trying to defrost someting in a convection ovem, I might put it at 225 for a while before turning up the heat to 350-400 degrees once it was mostly thawed. I'd have to test this myself, though, and work out the kinks. Perhaps others could provide better advice. Still, it is a pricey gadget, anywhere from $150-200. I find it worth the price. Fri Sep 13 09:04:37 -0700 2002 1574827 0 Karl 1 1574801 I got one of these as a gift ( with the hinged lid). I have used it almost exclusively for smoked sausages/kielbasa and grilled sandwiches, which it does well with. Marinated meats are NOT this grills friend. The marinade burns, and is hard to get off. Actually cleaning it in general is difficult. If they came with removeable grill plates, it would make clean up easier, but they don't. And after less than a year of use my non stick coating is rapidly, disappearing. I don't think I will replace it after it is gone. Thu Sep 12 13:54:40 -0700 2002 1574756 0 M. Allen 1 2046407 can anyone tell me how to use a george foreman grill as a panini press? I tried it and the bread did not "toast" I had the temp at 350 -- any ideas? Sat Nov 25 18:07:03 -0800 2006 1574756 55552 gettin20061 2 2055327 I don't think it is designed for this use. A Breville works much better. Although I have no personal experience with Krups, they also seem to have appropriate models. Wed Nov 29 15:21:08 -0800 2006 2046407 23411 embee