As a diagnosed diabetic I finally caved in and got my first George Foreman grill to see if it could help with my meal planning.This model is tailor-made for single person useperfect for that bachelor pad or college dorm where space is a priority and you need to cook up something quick and easy.It comes with a plastic grease catcher, a plastic blunt tine spatula (which you might not need) and a cheap dual-sided scrubbing sponge.It's small enough to fit on a corner of the counter or wherever you might want to place it, though the short power cord may inhibit your choice of location.I have a small place so mine sits on a corner of the kitchen table tapped into my universal power strip.
Like other GF grills there's no on/off switch, only an indicator light that lets you know both when the unit's properly heated to cook and when the food's done.Once plugged in it heats up pretty quicklyfive minutes or so.Teflon surface or nowhich I'm not a fan ofI suggest coating it with some cooking spray before putting the meat on.I've gone through turkey burgers, chicken breasts, tuna steaks, fish filletsyou name it; it all cooked up well-done without a hitch (if you're not into well-done you'll have to keep an eye on it).Depending upon whether you've marinated your meats or not, the grill doesn't get too messy but the grease catcher is always up to the task.
Cleaning up goes pretty easily, too.Your best bet is not to wait too long: unplug the unit, douse both surfaces with water after it's cooled off a little then scrub off the residue.The dual-sided sponge is pretty cheap and fell apart on me after too long so now I use a vegetable brush with a dab of liquid soap.
Overall, other than the short cord and cheap sponge I like my George.It does what it says, and definitely helps trim a lot of fat and oils out of my meals.Nice job.
I've had a several variations on the small George Foreman grills. I have literally worn most of them out, and they last when cared for! I use my GF a LOT. They are great when making a meal in the summer. It doesn't noticeably heat the room like the broiler in my oven and I think it uses much less power all year round. They are just the right size for one or two people.
I cooked steak, lamb, pork, chicken, salmon, tuna, cod, haddock, bluefish, trout, and a bunch of stuff that just isn't coming immediately to mind. It was all great. The biggest danger is over-cooking because it's so fast and cooks from both sides at once.
When cooking for one and there is space behind a steak or pork chop, I put slices of veggies like bell pepper and onions back there to cook with the steak. Behind the steak is a steamy spot on the grill and these veggies cook to perfection in the same time as the steak. Sometimes I rub them with olive oil for a nice taste.
The tilted design is great to get rid of grease and the hot plates sear the surface to seal in juices and flavor. With fish I like to use a very light coating of Mayo which seems to help make pink and white fish even more detectibly moist and tasty. With steak and meats the grill works great with rubs and spices. I really like the Paul Prudome "magic" line of spices. Yum! Even cooking a whole trout is great, albeit I needed to slice it in two at the ribs so it all fit at once. About 6 minutes between the plates and done to yummy perfection.
If you freeze steaks, a 6 oz 3/4" thick steak frozen solid and dropped on the hot plates will be done to medium in just about 10 minutes, in my experience steak cold out of the fridge of the same size/thickness is done to medium in about 5 to 6 minutes. The timing is just about second nature now.
The non-stick surface isn't perfect, though pretty good. Be careful with forks/knives and use a plastic spatula to remove fish as it has a greater tendency to stick than anything else.
Cleanup is oh so easy. While one must not put their little GF in the dishwasher or immerse it (I wish the plates were removable!) it's still pretty easy to clean.
First, just after the food comes off I give it a quick hot wipe with a paper towel to get the bulk off. Just takes a second to do this. After the meal I finish the clean-up by hanging the front of the GF over the sink and using a soapy wet sponge. I thoroughly wash the plates and clean the catch tray. Then I use the clean catch tray to rinse the plates of soap, then drain it and both air dry. Water all flows into the sink and it's really clean. It all takes a minute or two.
This white model is what I think of as the "classic" edition and I've owned and worn out 2 of this one. I think I can say it's my favorite!
This is a great tool. If it wasn't so great why would I keep buying them? :-) I even keep a spare on the shelf in case my current 4 year old one fails. I love my GF and its saved so much of my time while giving me great food to enjoy.
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i never cook raw meat in it, but i use it to reheat and grill food, make panini sandwiches, spread butter and sprinkle extra sugar on store bought pastries and cookie-mmmmm-grill burritos, and reheat almost everything! When the light is out anything you cook is done to perfection, making a lousy cook like me feel like a master chef.Read Best Reviews of George Foreman GR10WSP1 36-Inch Grill, White Here
This George Foreman grill replaced one I had a number of years ago. It works as well as that one and makes prepping diner a breeze.
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