Cast-iron is an investment but is well worth the cost imo. I have a couple of 
skillets and just got a Dutch-oven and they are my favorite cookware.


Sent from Kimber's iPhone

> On May 21, 2016, at 10:45 AM, Nicole Massey via Cookinginthedark 
> <[email protected]> wrote:
> 
> 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
> 
> 
> 
> 
> 
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