[CnD] Grilling Question

Mike and Jenna schwaltze at gmail.com
Sun May 22 11:07:47 CEST 2016


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 at acbradio.org] 
Sent: Saturday, May 21, 2016 8:08 PM
To: cookinginthedark at acbradio.org
Cc: Kimberly <kimbersinbox1963 at 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 at 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 at acbradio.org] 
> Sent: Saturday, May 21, 2016 9:21 AM
> To: cookinginthedark at acbradio.org
> Cc: Mike and Jenna <schwaltze at 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 at acbradio.org] 
> Sent: Thursday, May 19, 2016 10:47 PM
> To: cookinginthedark at acbradio.org
> Cc: Victoria E Gilkerson <vegilkerson at 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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