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PLS (ID: !.HLP.EViL.)
2016-07-03 13:11:16 Post No. 7844598
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PLS (ID: !.HLP.EViL.)
2016-07-03 13:11:16
Post No. 7844598
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/ck/ can you help me understand?
I don't get the whole Foreman Grill thing, especially not this one that's meant as a replacement for a proper grill.
I've always been working off of the understanding that when cooking things like steak, salmon, burgers, tuna, etc you want to get a decent sear on the outside to hold in the juices because that's where the flavor is. I was taught by my aunt who studied all over Europe when she became a chef that you never want to press a burger or a cut of tuna or a fillet of salmon because you squeeze out all of the flavor, and by cooking/grilling this way ever since I moved out on my own (20 years ago) I've gotten nothing but praise because of how moist and flavorful my meats are...
So when I see this... Thing... It's like an abomination to me. It "smashes out the fat" and supposedly does so without losing any of the flavor, but I cannot comprehend how that's possible! That's like saying "I shot someone in the head, causing a fatal wound. They're alive and well and coming over for lunch" - the two do not work together at all.
So please, /ck/ halp me. Do you like/use the Foreman? Are you a chef and can explain how you can smash the fuck out of a burger and it retains its flavor and doesn't become a disgusting hockey puck? Plaes haaallllp
