I took the initiative to change this to an appropriate subject line because
nobody else seems to care.
If you think you're finished, you! really! are! finished!!
-----Original Message-----
From: Mike and Jenna via Cookinginthedark
Sent: Sunday, May 22, 2016 10:08 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] Grilling Question
Hi,
My cast iron cook ware was the best Christmas present my wife could have
gotten me.
-----Original Message-----
From: Kimberly via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, May 21, 2016 8:08 PM
To: cookinginthedark@acbradio.org
Cc: Kimberly <kimbersinbox1...@gmail.com>
Subject: Re: [CnD] Grilling Question
Cast-iron is an investment but is well worth the cost imo. I have a couple
of skillets and just got a Dutch-oven and they are my favorite cookware.
Sent from Kimber's iPhone
On May 21, 2016, at 10:45 AM, Nicole Massey via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
One thing the chef at the latest Cutco cooking event I went to last
Tuesday said was that if you find your meat gets too dry on the grill you
can grill the outside for a short time, then move it to the oven to finish
cooking the insides. This will give you a more tender result with more
juice in it. He was pretty vague about times, so I'll get more detail from
him next time. He also mentioned that this will give you the color you get
from grilled foods with baked tenderness.
On a related note, he mentioned that using non-stick pans will also rob
the food of some color thanks to the nature of non-stick surfaces, and
that if you're going to make gravy or sauce from the drippings it's better
to use a multi-layered metal pan, preferably one that distributes heat
real well -- aluminum core or cast iron are the best. That way you get
more drippings and from them more flavor in your gravy or sauce.
-----Original Message-----
From: Mike and Jenna via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, May 21, 2016 9:21 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna <schwal...@gmail.com>
Subject: Re: [CnD] Grilling Question
Hi,
You can but I find it drys out the chicken
-----Original Message-----
From: Victoria E Gilkerson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, May 19, 2016 10:47 PM
To: cookinginthedark@acbradio.org
Cc: Victoria E Gilkerson <vegilker...@gmail.com>
Subject: [CnD] Grilling Question
Is it possible to grill chicken parts that have bones in them on grills
such as the George Forman Grill and such as that?
Victoria E Gilkerson
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