Re: [CnD] Cooking steak on the George foreman
The "lid" is the top plate. I call it the lid. Probably would have been clearer if I said "top plate". Don't mind me. Pauline On 2/17/20, Marie Rudys via Cookinginthedark wrote: > Oh, the grill has a lead? Where is the lid? > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Kathy Brandt via Cookinginthedark > Sent: Monday, February 17, 2020 8:25 AM > To: cookinginthedark > Cc: Kathy Brandt > Subject: [CnD] Cooking steak on the George foreman > > Possible resend, but this didn’t come back to me: > > In the past I would’ve told you I do consistently better with hamburgers > then with steak. However, for Christmas someone gave me schwans filet > mignon. Since there directions weren’t for the George Foreman, I looked up > online, and found in one place where they recommended to butterfly the > Stake, (You cut through the middle along the side, so that there is a top > and a bottom, but is still attached), and put seasoning in the middle, which > you are using for the top and bottom; I put on some olive oil first, and > then press in my garlic and seasoning blend, heat up the George foreman for > five minutes, and then Cook the steak for 7 to 8 minutes. This last time I > had thought my timer was set properly, but it wasn’t, which thankfully I > discovered, so I estimated how long it had been on there, and then went > according to the smell, and it still turned out. You cook the steak from the > thawed state, not frozen, and let the meat rest on a plate at least 10 > minutes so that it doesn’t lose the juices. My grill is the small one, > without the temperature control. And yes, it really helps with cleaning to > immediately, after unplugging the grill, put a wet paper towel in and close > the lead. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking steak on the George foreman
Oh, the grill has a lead? Where is the lid? Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kathy Brandt via Cookinginthedark Sent: Monday, February 17, 2020 8:25 AM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] Cooking steak on the George foreman Possible resend, but this didn’t come back to me: In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking steak on the George foreman
Possible resend, but this didn’t come back to me: In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking steak on the George foreman
In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
