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Old 03-31-2015, 11:33 AM   #11
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I forgot to mention in my original post, I pound the chicken out pretty good with a meat tenderizer to make it thinner and even it out. And I trim off some of the pounded trimmings also. Could this be doing anything?
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Old 03-31-2015, 11:43 AM   #12
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Originally Posted by Roll_Bones View Post
I would get out a saute pan and use that instead of the grill. Maybe try and see if it makes a difference.

I agree.

GF's have a tendency to steam food. So I'd cook the chicken another way to rule out the "grill" as the culprit here.

I'd also suggest experimenting with better quality chicken, like Bell and Evans.
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Old 03-31-2015, 12:35 PM   #13
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Originally Posted by jennyema View Post
I agree.

GF's have a tendency to steam food. So I'd cook the chicken another way to rule out the "grill" as the culprit here.

I'd also suggest experimenting with better quality chicken, like Bell and Evans.
Could it be also that with pounding them out so thin that the GF grill closes tight and the moisture has no way to escape from the grill. Like Jennyma stated, My daughter also found that hers tended to steam rather than grill. She donated it to Goodwill. Try broiling if you are going for healthier eating.
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Old 03-31-2015, 12:50 PM   #14
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Originally Posted by jennyema View Post
I agree.

GF's have a tendency to steam food. So I'd cook the chicken another way to rule out the "grill" as the culprit here.

I'd also suggest experimenting with better quality chicken, like Bell and Evans.
Well, since I've never heard of that brand here in Colorado, I would guess that he probably doesn't have it in Arizona either. How or why is it better quality?

Many brands of chicken seem to be fairly localized in my experience. The most common one we have here is Tyson. Most grocery stores also have their own label too. In many cases that chicken is just supplied by local growers.
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Old 03-31-2015, 01:10 PM   #15
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Well, since I've never heard of that brand here in Colorado, I would guess that he probably doesn't have it in Arizona either. How or why is it better quality?

Many brands of chicken seem to be fairly localized in my experience. The most common one we have here is Tyson. Most grocery stores also have their own label too. In many cases that chicken is just supplied by local growers.

Bell and Evans is sold all over. Its just a better quality bird than factory farmed chicken from Perdue or Tyson or Costco.

http://www.bellandevans.com/fresh

The OP can buy it in his home town. You might not be able to.

We had a scarily bad Perdue chicken which I grilled outside a few years ago. The taste and texture was so offputting we threw it away without eating more than a few bites. I only buy better chicken now.

Empire Kosher is another brand.
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Old 03-31-2015, 01:41 PM   #16
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Originally Posted by CoOKFRo View Post
Hi everyone,

Wanted to ask you a question about a problem I've been having recently. Every night I cook two chicken breasts for dinner on my George Forman Grill. The chicken is Kirkland brand individually wrapped boneless skinless breasts which I get from Costco. I usually put two in the fridge each night and let them thaw for 24 hours. I prepare them with this:

2 large (8 oz each) boneless, skinless chicken breasts
Olive oil cooking spray, or 2 teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon Freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon paprika

I preheat the George Forman grill, spray some oil on it, then put the chickens on for 3-6 minutes.

Recently though I've noticed the chicken is coming out soggy. It's hard to explain, it's cooked but the texture doesn't feel right.

I noticed this happens every year when the weather gets warm outside and the AC starts to turn on. I initially thought the problem was the chickens weren't thawed enough so I've been putting them in the microwave to defrost a little and I think this helps a little. But still, the chicken is not satisfactory tasting at all and is still a bit soggy.

Does anyone know why this is happening or what is causing it? As I said, it seems to happen when my AC starts to run.

Not sure what to do, any help is appreciated thanks!
Not sure if this is relevant but when I cook on the George F, I oil the food rather than the grill plates. Don't know if it would make a differentc.

I wonder if the chicken processors are doing something different in their processing, either intentionally or on purpose? Chicken is often injected with water or saline solution. Is it possible that the manufacturers have over-done the fluid with this batch?

Could you buy a couple of Chick breasts from another manufacturer to try as a experiment. to see if there's any difference? It would tell you if you are doing anything wrong and if it cooks properly it must be something about the other chicken that is causing the problem.
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Old 03-31-2015, 06:26 PM   #17
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The weirdest part is thatCOOKFRo said this does not happen when the AC isn't on. Maybe you could turn the AC off while you cook?
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Old 03-31-2015, 06:39 PM   #18
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You;'re right they are enhanced with up to 8% solution of kosher salt and water. Believe though in the past I have tried different brands and still get the same result at this time of year. It's so strange.
"Enhanced"? They are "enhanced", not to give you better flavour/texture or whatever but to give the producer extra profit by making them weigh more.

Sorry, I have a bee in my bonnet about this. It has been rife in supermarket "value" ranges (and sometimes their more expensive ranges of chicken) and something of a scandal over here.
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Old 03-31-2015, 07:34 PM   #19
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The weirdest part is thatCOOKFRo said this does not happen when the AC isn't on. Maybe you could turn the AC off while you cook?
And AC reduces humidity so that seems counterintuitive, no?
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Old 03-31-2015, 08:52 PM   #20
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I usually use a stove-top grill pan to cook my chicken, but I do notice it doesn't turn out as good if I forget to pat it dry. The only thing I cook in the G Foreman grill is hamburgers.
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