[CnD] cast iron cookware - Re: Grilling Question

Charles Rivard wee1sman at fidnet.com
Sun May 22 13:52:48 CEST 2016


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 at 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 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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