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Post by chummer16 on Jan 12, 2020 10:00:50 GMT -6
How are you guys cleaning these after cooking meat and onions. I know it goes into the the seasoning of the griddle but how do you then cook something like pancakes without tainting them with the hint of meat and onions.
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Post by sd51555 on Jan 12, 2020 12:00:58 GMT -6
How are you guys cleaning these after cooking meat and onions. I know it goes into the the seasoning of the griddle but how do you then cook something like pancakes without tainting them with the hint of meat and onions. I clean after I'm done cooking, and I also clean again before I start cooking. After: Let it cool down just a bit and then hit it with water and wipe it down. Then hit it with EVOO, wipe the coat on, walk away. Before: Heat it up hot, hit it with water, wipe it dry. Proceed with cook. I haven't tried shifting to pancakes yet, so I'm not sure if my method will eliminate the onion/pork goodness in the griddle.
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Post by Tooln on Jan 12, 2020 12:42:42 GMT -6
How are you guys cleaning these after cooking meat and onions. I know it goes into the the seasoning of the griddle but how do you then cook something like pancakes without tainting them with the hint of meat and onions. I clean after I'm done cooking, and I also clean again before I start cooking. After: Let it cool down just a bit and then hit it with water and wipe it down. Then hit it with EVOO, wipe the coat on, walk away. Before: Heat it up hot, hit it with water, wipe it dry. Proceed with cook. I haven't tried shifting to pancakes yet, so I'm not sure if my method will eliminate the onion/pork goodness in the griddle. What's EVOO? What I do after cooking is scrape it down good & give it a coat of olive oil. Maybe a little water depending on what I cooked. Before cooking heat it up and wipe it down.
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Post by sd51555 on Jan 12, 2020 12:55:55 GMT -6
I clean after I'm done cooking, and I also clean again before I start cooking. After: Let it cool down just a bit and then hit it with water and wipe it down. Then hit it with EVOO, wipe the coat on, walk away. Before: Heat it up hot, hit it with water, wipe it dry. Proceed with cook. I haven't tried shifting to pancakes yet, so I'm not sure if my method will eliminate the onion/pork goodness in the griddle. What's EVOO? What I do after cooking is scrape it down good & give it a coat of olive oil. Maybe a little water depending on what I cooked. Before cooking heat it up and wipe it down. Extra virgin olive oil. Oil only, not Rachel Ray.
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Post by Tooln on Jan 12, 2020 16:37:04 GMT -6
All that onion flavor coming from the seasoned griddle. Yum
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Post by sd51555 on Jan 12, 2020 23:40:45 GMT -6
Tried doing a video today, but something has gone wrong with my upgrade to windows 10. Go figure. Anyway, did steak today. Scored the top and bottom and rubbed seasoning in. Brought it to room temp for a good period of time before cooking. Also went a tad long on cook. First batch was too rare, this one a little the other side of perfect. Gotta go back to the drawing board on seasonings. Solid contact with coarse seasonings caused some of the garlic to burn or come off on the griddle. Might have to simplify down to salt, sage, and fine pepper, and finish with a garlic/butter/mustard smear melt at the end.
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Post by sd51555 on Jan 12, 2020 23:44:16 GMT -6
All that onion flavor coming from the seasoned griddle. Yum I can't wait to try to make a giant omelet on this thing, one that will rival my clover plot in diversity. Successfully flipping and closing an omelet in a frying pan is something I've never mastered.
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Post by badgerfowl on Jan 12, 2020 23:45:09 GMT -6
Scoring steak?
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Post by sd51555 on Jan 12, 2020 23:50:44 GMT -6
Scoring steak? I'm still eating on the first batch of steak I made, but I did slice off a piece of the one in the picture. The flavor got deeper in the meat, and it was wonderful.
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Post by sd51555 on Jan 26, 2020 10:47:45 GMT -6
Omelette day. This is the way to do it! I was able to close it. Now I just need to learn to not prep so much fill. 3 eggs, Mushrooms, onion, Colby, pork.
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Post by badgerfowl on Jan 26, 2020 10:49:19 GMT -6
Gonna need pic proof of closure. Looks good!!
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Post by sd51555 on Jan 26, 2020 10:56:04 GMT -6
Gonna need pic proof of closure. Looks good!! It wasn't up to my standards, but I got it closed. Wanted a denver fold, but ended up with a western. Had to scrape some shit out to get that even. Big thing is, I was able to get under it and flip it shut without tearing it. I might try it with the middle burner off next time. Even on low low, the egg went kinda fast. And there were tomatoes too. Missed that in my list.
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Post by nhmountains on Jan 26, 2020 11:24:13 GMT -6
Gonna need pic proof of closure. Looks good!! It wasn't up to my standards, but I got it closed. Wanted a denver fold, but ended up with a western. Had to scrape some shit out to get that even. Big thing is, I was able to get under it and flip it shut without tearing it. I might try it with the middle burner off next time. Even on low low, the egg went kinda fast. And there were tomatoes too. Missed that in my list. Looks good SD but, if you keep cooking like that and eating it all then you’ll add that 30 back on. Kidding
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Post by sd51555 on Jan 26, 2020 11:55:46 GMT -6
It wasn't up to my standards, but I got it closed. Wanted a denver fold, but ended up with a western. Had to scrape some shit out to get that even. Big thing is, I was able to get under it and flip it shut without tearing it. I might try it with the middle burner off next time. Even on low low, the egg went kinda fast. And there were tomatoes too. Missed that in my list. Looks good SD but, if you keep cooking like that and eating it all then you’ll add that 30 back on. Kidding That stuff was all safe. High quality protein, high fiber, good fats. That was even fancy cheese, but I can't list out the purity points on it. Foggy would cut me.
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Post by Tooln on Jan 26, 2020 14:59:12 GMT -6
I love cooking on my griddle. The garage has never smelt so good. Once the cold and snow is gone it will be outside next to the smoker and grill. Each will have their specific task.
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