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Old 01-09-2013, 10:53 AM   #31
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is there any truth in what she said? I dont know from the appl. i had if they were working properly. But i really dont like steamed sandwiches and thats what i felt i had from the two i had.
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Old 01-09-2013, 11:14 AM   #32
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As I said earlier, when you cook, there is always steam present (as long as the cooking temperature goes over 212F). You're cooking foods that contain moisture. That moisture will be turned to steam during cooking and it will escape.

That cannot be avoided.

That is not steaming food.


Steaming food involves a completely closed container such as a pot with a lid and a separate source of steam that does not come in contact with the food.

What you should get from a GF grill or any other brand is well browned foods. A little steam coming out of the food is not something you should even think about because it's always there even if ou cook food in an pen skillet over high heat.
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Old 01-09-2013, 12:25 PM   #33
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thank you . but i realized that there is steam coming from food when cooked and steaming is the process u mention. I think what the lady was getting at is when the steam doesnt escape like on some appl. she showed me .you will end up with food that from there juices steam it bec. the steam doesnt escape.
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Old 01-09-2013, 12:37 PM   #34
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since we are talking about appl. Why is it when u use a crock pot and cook a whole chicken the top turns out brown even if u never browned it before or afterwards.
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Old 01-09-2013, 02:27 PM   #35
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Quote:
Originally Posted by mumu View Post
thank you . but i realized that there is steam coming from food when cooked and steaming is the process u mention. I think what the lady was getting at is when the steam doesnt escape like on some appl. she showed me .you will end up with food that from there juices steam it bec. the steam doesnt escape.

With an appliance such as the GF grill, there is a gap between the grill plates around the entire perimeter of the appliance. Plenty of room for steam to escape.

To repeat, that's a smaller amount of steam from the foods' internal moisture, NOT much more steam from a separate steam source such as boiling water below the platform the meat is on.
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Old 01-10-2013, 12:55 PM   #36
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My mom has a panni press and it makes the best crunchy outsides!! I wonder if your putting to much stuff like dressings or moister rich veggies in the sandwich and so when it cooks that water goes to the bottom making the bread wet.
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Old 01-10-2013, 01:29 PM   #37
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i am looking to get this one Breville Smart Grill & Griddle, Model # BGR820XL. but someone also mentioned the Cuisinart too, same price. any thoughts? Mom says do i really need one couldnt i just use things i already have, heavy pan on top for panni press, i already have a griddle,but dont have a grill pan. Now i am really thinking this over?
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Old 01-10-2013, 01:44 PM   #38
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I have used a brick wrapped in foil before when making grilled sandwiches. My mom is sending a panni grill to me (same as hers) and it should arrive today. I will look at it and see what brand it is. I know that you can unfold it and it can be a grill also.
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Old 01-21-2013, 09:25 PM   #39
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I have the Cuisinart Griddler with reversible cooking grates. I mostly use the grill grates, even for sandwiches ( I like the grill marks). I love it. It has temperature controls to allow for different foods.

I have also worn out several of the sandwich makers from frequent use in making my lunches in my classroom at school. Unless I put too much butter/oil on the the outside of the bread, stuffed the sandwich with too wet ingredients or didn't let the sandwich maker warm up enough, I always had nice crispy bread. I even made stuffed french toast in it. Yum! I also like to "fry" leftover pasta in the sandwich maker to get a nice crispy crust like baked mac-n-cheese. It brings out the oils in the cheese from the pasta and leaves the maker oily but I just wipe it out with a paper towel. It seasons the heating plates, although none of the paperwork suggested they needed seasoning.
If your bread is soggy, try letting the maker heat up longer so you put your sandwich on a good hot surface. Don't use too much butter (I used butter flavored cooking spray) - it has to let the liquid from the butter cook off before the bread can crisp. If your ingredients are wet, ignore the light on the machine and let it cook until you like the way the crust looks.
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Old 01-21-2013, 09:52 PM   #40
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All good ideas Cinder. I may have to dig out my sandwich maker from the Cupboard of Important Appliances and Dangerous Instruments. I think I quit using it because I used to burn my tongue on molten cheese and didn't find any other use for it. It deserves a 2nd look.
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