George Foreman - What do you cook?

Anne_Marie_2

mumoftwo wrote: »

Thank you, thank you, thank you :T:j:T

Why did I not think of that?! After reading your post, I made some bacon and mushrooms on the GF and did what you suggested, wet some paper towel and stuck it on, closed the lid and then went back and cleaned in about 30 seconds! I usually fiddle about with a cloth or a sponge and they get all yucky and you need to rub quite hard. This was so easy...

Glad to be able to help. It's a cinch isn't it? Also, if you forget to wipe it up, just reheat the George (removing your kitchen roll first), damp some more, switch the thing off and leave it for a few mins. Someone was advising me to get those grooved sponges for the George...nah, this way is so much easier and cleaner.

ragz_2

I used to use mine but it dried the food out too much. Also I didn't like wasting all that lovely tasty fat- after all, I paid for it!

Now I fry most of my food in lard

Buzyizzy

I had NO idea I could use it for so much! And I was going to sell it cos I never use it.
I think my grill will be redundant now.

asparagus1968

think I read on here somewhere that they could be used for lots of different foodstuff, and saves money as not using the oven.
can anyone tell me more please?

Marktheshark

Yes, best invention since, the last best invention.
Getting used to the actual taste of the food instead of the taste of the fat you fry it in takes time.
Once you see the amount of fat that is sweated out of things like burgers and sausages you will be horrified.
Just the thought that you have been eating that .

Many complain it makes food dry, thats where relishes and sauces come in, far healthier than eating fat to soften food.
You can cook quite a few things, take a bit of cleaning but worth it.

We went from eating everything fried to everything on the griller that we would normally fry.
Now the taste of any fried food turns my stomach, the actual taste of what you are eating without frying in fat is just too good not to have.
Lost a stone in weight as well without doing anything other than grilling food instead of frying.

One with heat control is far better as you can slow cook thicker meat without charring it.
Argos have a heat controlled version on offer.
The real thing with these is the real thing, the copies are not very good, we bought a copy first and everything stuck to it ,the real version, it is much better all round.

http://www.argos.co.uk/static/Product/partNumber/9149474.htm

asparagus1968

thank you so much for that

thistledome

I have one and I love it. I call it the formby and I'm not usually one to give inanimate objects a pet name

Not so much to replace fried food because we don't really eat much fried anyway. We use it instead of the normal grill or to save putting the oven on for small amounts of things like frozen onion rings, hash browns or a single chicken breast or beefburger.

Nearly always use it for my frozen Quorn products (OH is meat-eater), whilst cooking meat on the main cooker. Great for toasted sandwiches and anything that you might cook on an ordinary grill like tomatoes or mushrooms. Haven't used it for bacon or meat sausages, but I've heard that other people do (halving the sausage lengthways if it's a thick one).

When I do jacket potatoes in the oven I do double what we need and the next day I'll slice the cold ones and cook them in the formby with a drizzle of olive oil. Taste like fried potatoes but without so much fat or washing up. Ditto for leftover new potatoes.

We've had ours for about 5 years now and the non-stick is starting to be less effective and a bit harder to clean but otherwise no problems and I use it every day. If it broke down I'd definitely get another.

teddysmum

I bought one on special offer at Aldi, a couple of years ago and would advise going for a four serving size as their idea of a serving is very small.


Mine was only cheap, but if buying afresh, I would have one with heat control and removable plates. The former because I do find that it burns the outside of sausages before the inside is cooked and so cut them in half and for this reason wouldn't risk chops (I oven these as my cooker grill is broken ). The latter because there is the choice of letting your meal cool while you deal with cleaning, or eating first then having the more difficult job of cleaning cold plates. This seems to use a huge amount of kitchen roll.

meritaten

We call ours 'George' (not very original I know).
agree that the copycat versions are not as good - the grill plates tend to be thinner so the food burns quicker as well as being harder to clean. George is a breeze to clean..........just a quick wipe down with a wet sponge while still hot(ish), a dab with the drying cloth and its done.
I have done everything from sausages and burgers (don't use cheap bangers - the gunk that comes out will turn your stomach), to bananas. chicken breasts and legs too. and fish.
I prefer it to the BBQ and you don't have to wait for nice weather!

suki1964

Had one years ago, and went back to using the grill

Nothing you cant cook in the formby that the grill you have in your oven cant tackle - and the grill pan in the oven is usually twice the size