One thing the chef at the latest Cutco cooking event I went to last Tuesday said was that if you find your meat gets too dry on the grill you can grill the outside for a short time, then move it to the oven to finish cooking the insides. This will give you a more tender result with more juice in it. He was pretty vague about times, so I'll get more detail from him next time. He also mentioned that this will give you the color you get from grilled foods with baked tenderness. On a related note, he mentioned that using non-stick pans will also rob the food of some color thanks to the nature of non-stick surfaces, and that if you're going to make gravy or sauce from the drippings it's better to use a multi-layered metal pan, preferably one that distributes heat real well -- aluminum core or cast iron are the best. That way you get more drippings and from them more flavor in your gravy or sauce.
-----Original Message----- From: Mike and Jenna via Cookinginthedark [mailto:[email protected]] Sent: Saturday, May 21, 2016 9:21 AM To: [email protected] Cc: Mike and Jenna <[email protected]> Subject: Re: [CnD] Grilling Question Hi, You can but I find it drys out the chicken -----Original Message----- From: Victoria E Gilkerson via Cookinginthedark [mailto:[email protected]] Sent: Thursday, May 19, 2016 10:47 PM To: [email protected] Cc: Victoria E Gilkerson <[email protected]> Subject: [CnD] Grilling Question Is it possible to grill chicken parts that have bones in them on grills such as the George Forman Grill and such as that? Victoria E Gilkerson _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
