To George Foreman Or Not To George Foreman? That Is The Question. - Cooking and Baking with Ma Bott Blog at - 260422

Cooking and Baking with Ma Bott

To George Foreman or Not to George Foreman? That is the question. 
Dec. 12, 2011 6:20 pm 
Updated: Jan. 31, 2012 4:28 am
    I think for most there are two schools of thought when it comes to the George Foreman grill. The first being that it is as good as any other kitchen tool and is now becoming a classic standby to the outdoor or stovetop grill. The second is that it is cheating and you should use the outdoor or stovetop grill method. Personally, I think it's an excellent standby for those of us that have children, jobs and a million errands to run.
    For example, this evening my husband was held up at work. We had originally planned on using our outdoor grill with some steaks we had laid out the night before. Instead, I ended up working all day and having to pick up our daughter at daycare late because of an accident that had shut down the highway I was taking home. So, dinner was late and I was cooking for one big person and one little person.
    What did I do? I fished out the uncooked leftover chicken breast from a night ago, sprinkled it with salt and lemon-pepper and threw it on the George Foreman. For a side, I reheated two biscuits I had made for breakfast two mornings ago and heated up some mixed frozen veggies on the stovetop. The entire meal took seven minutes. It kept my daughter happy because she ate at her normal time (for those with toddlers you know how important routine is). It kept me happy because I ate a tasty, yet simple meal and my husband didn't have to reheat a steak plate in the microwave. Has anyone figured out how to reheat steak so it doesn't turn to leather? If you have --please let me know.
    While eating this very quick and simple meal I was wondering if anyone does something a little more in depth with the George Foreman grill? If so, please post here! As much as I love the salt and slap it on method, I'd like to try more. I'd also like to know which school of thought you come from, the first or second? I say let's get innovative! Although I do hear Ma Bott in the back of my head saying that it's cheating and that's not how real Italians do it. My answer to her is that it is how the real everybody does it and that I think we should evolve with our cooking methods. Now I hear Ma Bott chuckling at me. Gotta love her!
Dec. 12, 2011 6:30 pm
I use mine a lot when it is too hot to use my outside grill without first jumping in the pool. We don't do meat but use it for all sorts of veggies.
Dec. 12, 2011 6:38 pm
I had one once, I used it until the non-stick coating fell off. I did not like how the drip dish was detached, But it worked good for a few years.
Dec. 12, 2011 7:11 pm
The best tip I have for GF,is: Heat it as hot as possible before you apply any meat. I love the thing but it does have its limitatios!
Dec. 12, 2011 7:36 pm
I need some help. my son would like a wok for x-mas, I've never used one. do I need one with a lid, is a 12in ok or is the 14in better. and is a handle inportaint?
Dec. 12, 2011 7:52 pm
Kristy - I also have both - the GF and the outdoor grill. And I think they both have their advantages. I'm not sure what you've tried on your GF - but almost anything you can do on the outdoor grill - you can do on the GF. Try a fish filet on your GF - be sure to put a good breading on the filet or a good butter sauce. . . . . And pebbles - for the wok - yes get one with a lid so he can steam cook his veggies - get the bigger one if he cooks for a crowd and yes the handle is a "good thing".
Dec. 12, 2011 8:51 pm
I only use my gf to cook bacon and eggs for breakfast - works great
Dec. 13, 2011 7:54 am
~King Sparta, I've heard of a lot of people having that problem I wonder what is causing that. I've had mine since 2007 and haven't had that problem yet, but I do wish we had one with detachable plates...those are so much easier to clean. ~Pebbles, get the 14" one with the lid and handle if at all possible, it helps to flip veggies/stir fry or whatever he may be cooking. ~luv2cook, I hadn't tried fish on ours yet. I'll have to do that one. I've done portabellos, chicken, pork chops, burgers and steak so far. ~Luisa, I have to say I've never tried bacon and eggs on it. I guess it's so hot the eggs don't run off? Mine has a rather steep slant on it.
Dec. 13, 2011 9:30 am
I have a grill on my Jen Aire stove top as trying to BBQ outdoors in the middle of a Canadian winter can be challenging. RNGrampa will still go out and get 'er done, but some days it takes too long to seer the steaks properly. I don't consider the indoor grill cheating, rather easier and warmer. When I have left over steak, I slice it thin, carmelize some onions, roasted peppers and garlic then add the steak and heat quickly, can serve this over rice or in a soft taco wrap with some favourite sauces. Can also add some broccoli, cauliflower, carrots, sesame seed and sprouts and turn it into a stir fry. Make a sauce with chicken stock, soy sauce and a bit of corn startch and water to thicken.
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About Me
I'm a 32 year old wife, mother and environmental educator.Food is amazing to me. My friends think I have a genuine relationship with any meal I eat. My husband brings good southern food to the table and I bring what I've learned of Italian cooking into the household. My mother never cooked, so I learned out of necessity. I'm told I'm an excellent baker. I learned from my Great Grandma Frabott who's mother was from Florence, Italy. I'm very proud of my Italian and Scotch/Irish heritage and the wonderful recipes that have been passed down to me.
My favorite things to cook
Multi-Cheese Stuffed Shells in Marinara Sauce; Carrot Cake Cupcakes; Fish (It is really easy to cook after you get over feeling like you're going to mess it up); and Chicken Dishes.
My favorite family cooking traditions
My Great Grandma's family is from Florence, Italy and they passed down some fabulous Italian recipes....I love Pizzelles at christmas time!
My cooking triumphs
I know it's funny, but.....carmelizing apples without overcooking them.....and pork chops without making them like a thin pork jerky.
My cooking tragedies
The roast chicken that ended up on the driveway (oh it was a horrible accident), carmelized apples that somehow got left cooking too long. I'm sure I'll add more to this list.
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