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What can I use to clean metal?
SirPeale:
Meat sticks to the metal because the metal isn't properly prepared. You *must* oil it.
shmokes:
I often just put foil under fish before putting it on the grill. Maybe that goes against some grilling gospel somewhere, but I get pretty good results.
I typically put some canola oil down (cooks hotter than olive oil without burning) before cooking, but I haven't got my technique down entirely for my new ceramic-coated grill. My food sometimes sticks to that, and it's definitely not too cold. A #1, I live in Miami, so it starts out fairly warm. But I always turn the flame on at least ten or fifteen minutes before putting on the food. It's a fairly new grill, so it'll just take me a while to figure out best practices for it.
ablizno:
Um my Girlfriend puts them in the oven on the [clean] setting, but that aways just seems dangerous.
SirPeale:
--- Quote from: pinballjim on April 13, 2008, 10:14:49 pm ---2 - I've never oiled grills in my life and I've never had a problem with meat sticking. If your meat is sticking, your grill is too cold or you're grilling fish. Given that you're from New England it may be that we have very different ideas over what's fit to put on a grill.
--- End quote ---
Well, if you're using grade F meats (circus animals, 70% fat content) then sure, you don't need to oil your grill. But hey, to each their own. You don't want to oil your grilling surface, that's fine. Me, I'll put the odds in my favor that my meat won't stick.
I bet you also squish your burgers with the spatula when they're cooking, don'tya?
SirPeale:
--- Quote from: pinballjim on April 14, 2008, 09:14:44 am ---You realize, I hope, that your olive oil is burning off the instant you put a flame under it. You know that residue it leaves behind? That's what keeps your meat from sticking. That's also the same residue meat leaves on the grill.
--- End quote ---
Olive oil is expensive. I wouldn't use that, but I'd use canola or soybean. Heck, maybe even bacon fat, I always keep some in the fridge. And no, it doesn't burn away that quickly.
And that residue? It goes rancid. Rancid oil is not a valid flavoring agent.
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