There's something about the weekly invention test (done to liven up what are the dreary weekends of Winter, not the least this one where it seems to rain incessantly). Anyway, gather round and hear the tale of the George Foreman grill and the madman who reads the instructions. But, first, I should explain that I have bought a baby version of one of these because I'm mean: grilling only one 8oz Sirloin steak means that a helluva a lot of energy is wasted. So the GF seemed like a good plan, especially as the Security Man at work (who you are very polite to, if you have any sense as he used to be a bodyguard) keeps getting in my ear about how wonderful they are.
So, I had this steak, some old basil and spring onions, some potatoes, mushrooms, passata and the usual veg. I sit down with a glass of wine and commence my first mistaken activity - I read the instructions. Now, I know better, really I do, especially with cooking equipment, as most of the instructions are couched in such a way as to ensure safety, not excellence of result. But, SM's words were in my ear, so I read them, I oiled the cooking plates and wiped them off after heating.
For the pots (parboiled baby pots, sliced in 1/2" chunks), I gently fried through some sliced spring onions, sliced garlic, finely chopped ginger, some chili powder in olive oil; added the mushrooms and brought the heat up until all the fluid has been absorbed and fried on a medium sort of heat for a further two minutes. I then added the pots, about 2 x wine glasses full of Passata, some Chili and Garlic sauce, and what turned out to be quite a lot of Basil. This bit turned out scrumptious, incidentally. I then put the lid on this and turned my attention to the GF; now I like my steak raw (a sort of cross between bleu and saignant), but the surface cooked and hot all the way through. The GF said 7-9 minutes, so I cooked it for 7 minutes.
I am an idiot. I would hardly cook a steak that long in a frying pan; get butter and olive oil blisteringly hot, add steak; hold down onto hot surface, move and then leave for 1-2 minutes; check and then probably turn over and do the same on the other side. 7 minutes I cooked this inoffensive 28 day matured steak. I ate it as a penance (it is, after all protein), but this part of the beef gave up it's life to an idiot. As far as I'm concerned I'd managed to remove all the flavour and make it as chewy as hell. As the GF works by draining the fat (the tasty bit) out of contact with the steak, logically it can't be any good for cooking steak. I am a moron.
Furthermore, the easy to clean GF is not; it took me three times as long to clean as a grill and 6 times as long as a frying pan... back in its box. Life's too short for a GF, although with substandard chicken or pork it may be a good way of getting rid of the injected water. I'll give it one more go with one of those...
Sorry to chunter, but it ticks me off big time when I ruin the most expensive ingredient I buy.
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