That's all true; I do the same thing! clean up is so so much easier doing it
this way.
----- Original Message -----
From: "Lora Leggett" <kc8...@comcast.net>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, January 26, 2010 11:29 PM
Subject: Re: [CnD] Question about cooking a Schwann's Product
I have a big George Foreman grill and it only plugs in and there is no
temperature control. But there is a light and you plug it in and wait
until
the light goes out I think and then it is readdy. I just wait ten
minutes
or so and it is ready when I am.
I also use a tip that came from I think Dale, and right when I unplug it I
put a wet paper towel maybe two of them together, right on the grill and
then shut the top and you hear the water sizzle. But no worry with the
power off, and when it cools down and you get done eating, it wipes off
easier.
Lora
----- Original Message -----
From: "Jess" <jessica.trask.rea...@gmail.com>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, January 26, 2010 9:04 PM
Subject: Re: [CnD] Question about cooking a Schwann's Product
Most of the time they recommend that you warm up the George Foreman
Grills
.
Just treat it like a charcoal or gas grill that you would use if you were
going to be grilling outside. In fact, I do believe in their instruction
books the recommend that you do preheat them.
Jessica
----- Original Message -----
From: "Judy Hansen" <jmh...@bellsouth.net>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, January 26, 2010 8:56 PM
Subject: Re: [CnD] Question about cooking a Schwann's Product
>I have the original small George Foreman, without any of the bells and
> whistles. Rapping the chicken in foil might be a very good thing to do
> and
> I might try that002E
>
> -----Original Message-----
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy!
> Sent: Tuesday, January 26, 2010 6:44 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Question about cooking a Schwann's Product
>
> That's true, but they won't have it for the George Foreman grill. I'd
say,
> 6
>
> or 7 minutes, and watch carefully; if your grill does not have a
> thermostat,
>
> my problem was the outside got too crisp, while the middle was still
> undercooked! It might work better with a grill with the temp control on
> it.
> I keep thinking I should try wrapping it in foil and carefully laying
> it
> on
> the grill, so as not to scratch it, and do it about 8 minutes, but
> never
> got
>
> around to it!
> Sandy
> Sandy
> ----- Original Message -----
> From: "Lisa Belville" <lisa...@verizon.net>
> To: <cookinginthedark@acbradio.org>
> Sent: Tuesday, January 26, 2010 7:26 AM
> Subject: Re: [CnD] Question about cooking a Schwann's Product
>
>
>> Hi, Judy. You can call Schwan's at 1-888-(724-9267) and ask them to
read
>> the directions. They may also be on the Schwan's web site.
>>
>> Lisa
>>
>>
>> ----- Original Message -----
>> From: "Judy Hansen" <jmh...@bellsouth.net>
>> To: <cookinginthedark@acbradio.org>
>> Sent: Tuesday, January 26, 2010 5:25 AM
>> Subject: [CnD] Question about cooking a Schwann's Product
>>
>>
>>> Yesterday I bought their skinless boneless chicken breasts, and am
>>> wondering
>>> how much time I should give one on the George Foreman. I used to
>>> cook
>>> them
>>> this way a long time ago, but have forgotten how long to cook them.
>>> Thanks.
>>>
>>>
>>>
>>> Blessings,
>>>
>>>
>>>
>>> Judie
>>>
>>>
>>>
>>> _______________________________________________
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>>
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