A George Foreman grill is useless for cooking meat. I kid you not, useless. The commercials always show this nice, juicy piece of chicken taken straight off the grill, but that’s a crock. Every time I’ve cooked chicken on the Foreman (or any other kind of meat, for that matter), I see no grill marks, only indentations. The whole outside is charred to black and the inside has either turned to dust or isn’t even cooked through. Of course, we have the big one that doesn’t have temperature control, but why on earth would I buy a tiny indoor grill with temperature control when I can buy an outdoor gas grill for the same price? Ya dig?
|turkey/cheese/banana peppers – plus tomato – minus tomato/plus turkey pepperoni|
Put whatever you want on them. I don’t usually put sauce on mine because the ingredients steam a little and the cheese melts and it kinda creates its own sauce. Simply put on the top bun, stick in your Foreman grill and press it down. It takes about 5 minutes to cook up, and it’s oh-so good.
|my lovely assistant, cutting the potatoes|
Next step, rinse. This step isn’t such a big deal for sweet potatoes or yams, but for russet potatoes it’s crucial. Russet potatoes have a lot of starch. When a starch is introduced to heat, it turns into gelatin (that’s why corn starch is used to thicken soups). So if you don’t rinse your potatoes, the starch on the outside will make the fries pretty gummy. Rinsing them will make sure they’re crispy. Sweet potatoes/yams have less starch, so this step isn’t as crucial. But we did it anyway.
Next, pat the potatoes dry with paper towels, put in a zip-top bag and add a little cooking oil. Pinch of salt and toss to coat. You can add other seasonings too. For sweet potatoes we like curry powder.
|we use a canola/olive blend to cook. don’t use solid olive oil- it’ll burn|
|you can’t hear it, but trust me, they’re hissing|
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