willie45
old hand
Reged: 08/05/2006
Posts: 751
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Hi
A bit unusual to ask here but I thought I would find out if anyone knows.
The grill on our cooker went belly up a month or two ago and we won't be replacing it until we get the kitchen refitted in a few months time.
Anyway, I am a big fan of fillet steak and am missing this part of my diet at present( not that I can afford to eat it more than once every couple of weeks ! ) I was contemplating buying a GF lean mean etc to get my medium - rare fillet the way I like it. I remember years ago having some sort of similar "infra-red" grill. It was all right for pork chops etc and did cheapo steaks quite well but I didn't like it for fillet steak because it left charcoal - type streaks on the meat and I prefer mine without such additions 
Although I can grill a steak, my cooking isn't that great and my wife is a veggie so not clued up in this department. Will the GF grill leave charcoaled streaks on any steaks I do and in general terms are they recommended. 
As an added thought, I have also been told to buy a halogen oven which is alike a cooking bowl with a halogen lamp on top. It comes with a grill and might be a better bet for me due to the charcoal streak issue mentioned above
Thanks for any help with this slightly unusual request 
Willie
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Towershot
old hand
Reged: 19/03/2007
Posts: 739
Loc: Lancashire, U,K.
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The George Forman has ridges so will leave the dark streakes.
Don,t know about the other ,as not used one.
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Got a good camera, now to get a good photographer.:~<
Rick
My Flickr
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Learning
Ethelred the Ill-Named
Reged: 26/09/2006
Posts: 2135
Loc: Nottingham
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You don't need a grill. I don't know much about fillet steak except that I prefer the texture and flavour of rump.
I put my cast iron frying pan on the main gas ring at full blast. Add a bit of fat, preferably fat contaminated by bacon. At the risk of drawing too much juice out of the meat I salt it and put in the hot fat salted sde down. Add a bit of salt to the exposed side and turn it over when the smoke allarm in the adjoining room goes off. After another minute or so let the steak rest on a hot plate while cooking the mushrooms and tomatoes in the same pan. Deglaze the pan with whatever wine you are drinking while cooking and pour the juices over the meat. Serve with chips and peas. If the meat and wine are ok then oven chips and frozen peas are just fine. Waft a newspaper under the smoke allarm to enjoy the meal in peace.
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Malcolm_Stewart
Pooh-Bah
Reged: 11/07/2005
Posts: 2361
Loc: Milton Keynes, UK
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I've no experience of either the GF gadget or a halogen oven, but I do remember going from an old fashioned gas grill to a new-fangled Solar Grill (infra-red type) on a New World up-market cooker. The Solar Grill* was useless for creme brulee as the IR heat got below the sugar and boiled the egg-custard! It was OK for rotissomatting (sp?) chicken, and that was about it. I think I'd give the halogen oven a try - unless you like your fillet steaks done equally all the way through.
*It was quite exciting lighting this thing. If it didn't light immediately, there could be a significant explosion which rattled the windows in a way which my HiFi never managed!
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Malcolm Stewart
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willie45
old hand
Reged: 08/05/2006
Posts: 751
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LOL thanks for the tips learning. You are obviously a more versatile and instinctive chef than me. 
I'm a one trick pony really. I only know how to grill and if I deviate from that I fear I will be stuffed. I have to say that I can't agree re the rump vs fillet issue, although your recipe does sound delicious.
Your point is noted too Rick and I suspect I will be looking further at the Halogen oven option.
Edit
Hi Malcolm you posted while I was writing this. I am concluding myself that the halogen option as advertised here is what I need
Willie
Edited by willie45 (18/07/2008 22:59)
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Mojo_66
Carpal \'Tunnel
Reged: 25/05/2006
Posts: 3246
Loc: Lancs
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They're a real swine to clean, and do leave marks on the meat, though I've never had charcoal. You also need to heat them up first so they're not as quick as made out. Steak needs to be fried with onions garlic and mushrooms anyway.
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http://www.flickr.com/photos/mojo_black/
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Footloose
Carpal \'Tunnel
Reged: 11/08/2005
Posts: 3188
Loc: Berkshire based.
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I have a combination oven which also has a halogen 'grill', but I find it a poor substitute to a gas or the traditional electric grill. I suspect this is because a Halogen grill is either full on, or off. As an aside, but I strongly feel is worth mentioning, if you are looking for a highly controllable and very safe hob, I can highly recommend Induction hobs. It only works with pans that a magnet will attach to; it is the pan that gets hot, although the pan does heat up the hob surface, this heat is very quickly dissipated, so invaluable in a kitchen used by disabled or elderly people.
A further benefit with will undoubtedly be of interest to sauce-makers and especially chocoholics, is that most of these hobs can be set to lower temperatures than gas or other types of electric hobs, because of the way it heats up. Since the hob will only work when a suitable pan is put on it, and as soon as the pan is removed, it switches off. Most also have built in timers, preventing overcooking. You can also get single hob units. See here
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Trainee reprobate with a pronounced limp (spelt L .. I .. M .. P.)
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spangler
enthusiast
Reged: 04/04/2008
Posts: 298
Loc: Aylesbury
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Of course you can always use a George Formby grill and your steak will surely turn out nice again.
Andrew
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TheFatControlleR
L'éminence Grise, Devil's Advocate & AP Fanboy!
Reged: 24/04/2001
Posts: 10656
Loc: In A Glass Darkly
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I used out George Formby last night for bacon, mushrooms & Mozzarella ciabatta butties!
Grilled the bacon to a turn, did the 'shrooms in butter (with garlic & cracked peppercorns) and used the old George Formby as a giant Breville toastie maker. Marvellous.
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TheFatControlleR
And so, my fellow Benchists: ask not what your bench can do for you - ask what you can do for your bench... Ben Chism
Live fat, die young, and leave a self-basting corpse...
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Garry McNamara
Snr Tutor/Bongo Banjo
Reged: 16/08/2006
Posts: 2073
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Serving Suggestion
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Mark101
addict
Reged: 15/03/2007
Posts: 502
Loc: Lincolnshire
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Does it grill Torfu ?
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Cavyslave
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Garry McNamara
Snr Tutor/Bongo Banjo
Reged: 16/08/2006
Posts: 2073
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Well I know you can grill PANeer with it.
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HelenEdith
Reged: 05/04/2000
Posts: 125
Loc: S.E.London
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Enough of the cheesy comments!
We've got a GF and we love it, but we haven't put anything as expensive as fillet steak in it.
Yes, it does leave marks across what you cook in in, but we don't mind that.
We like our food well done and when we cook sausages or burgers or grillsteaks in it, we cook 'em until nothing more drips into the drip tray, which takes about 20 minutes for the above mentioned products. This is longer than the suggested cooking times, but we like the end result and the food is cooked right through. I've even got adventurous and stuck a slice of raw onion on top of a grillsteak or a burger. It needs about 10 minutes and comes out with "lines" across the onion.
Cooking sausages in the GF is better than the frying pan or the oven. They do need turning occasionally, but all the excess fat just drips off, unlike in a frying pan or an oven dish, when the sausages end up floating in the stuff, and also tend to end up with the side that gravitates downwards more browned than the rest.
I suspect, in all seriousness, that the GF might not do such a good job with tofu, as many of these soya products actually need to be cooked in oil as they need to absorb some oil to give them proper texture/consistency, and the GF tends to dry things out. You could try marinading them first. The GF cookbook spends a lot of time discussing marinades. However, I think I'll use the frying pan when I feel the yen for Linda McCartney sausages or Sosmix, which I freely admit to liking, but which don't appeal to my other half, who prefers real meat.
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HelenEdith
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spangler
enthusiast
Reged: 04/04/2008
Posts: 298
Loc: Aylesbury
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You wouldn't happen to be Mrs Foreman by any chance? With you're endorsement I was out the door to buy one then suddenly remembered I'm a veggie!
Happy carnivorism, Andrew
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Mojo_66
Carpal \'Tunnel
Reged: 25/05/2006
Posts: 3246
Loc: Lancs
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Quote:
You wouldn't happen to be Mrs Foreman by any chance? With you're endorsement I was out the door to buy one then suddenly remembered I'm a veggie!
Happy carnivorism, Andrew
You can cook peppers, toms and mushrooms and the like on them.
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http://www.flickr.com/photos/mojo_black/
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Towershot
old hand
Reged: 19/03/2007
Posts: 739
Loc: Lancashire, U,K.
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Quote:
Serving Suggestion
No ,Garry.
Thats a george FORMBY grill.. 
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Got a good camera, now to get a good photographer.:~<
Rick
My Flickr
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mike_j
nobbut a beginner
Reged: 23/08/2005
Posts: 1298
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Quote:
Serving Suggestion
I just can't manage a whole banjo for breakfast - the strings stick in my teeth.
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Mojo_66
Carpal \'Tunnel
Reged: 25/05/2006
Posts: 3246
Loc: Lancs
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The way the food's arranged it looks a bit like that cadge off The Simpsons, Krusty's sidekick. Dunno his name. The one with the bone in his hair.
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http://www.flickr.com/photos/mojo_black/
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willie45
old hand
Reged: 08/05/2006
Posts: 751
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Thanks for the advice folks. Reading the above is making me feel quite peckish. I have a feeling the halogen oven thing might tend to cook the steak all the way through making it difficult to have it rare on the inside while cooked on the outside. Back to the Foreman grill it seems. I will get one in the week and have to cope with the brown streaks. I might get a decent pan and do them on that but our cooker is pretty old and might not have enough welly to cook it properly. I will maybe have to put forward our kitchen upgrade
Willie
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TheFatControlleR
L'éminence Grise, Devil's Advocate & AP Fanboy!
Reged: 24/04/2001
Posts: 10656
Loc: In A Glass Darkly
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Quote:
I will get one in the week and have to cope with the brown streaks.
People paid good money for that in the 80s...
... a single turn during cooking and you could be at a Berni Inn!
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TheFatControlleR
And so, my fellow Benchists: ask not what your bench can do for you - ask what you can do for your bench... Ben Chism
Live fat, die young, and leave a self-basting corpse...
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