Frying pan Miracle Grill-gas (reviews)

[If you looked carefully who posted the photo of the pans along the wall, they would not offend me. I have two warehouses, one in Moscow and the second in Belgorod, from where bulk orders are issued, retail orders are packed in the same warehouse and sent by Russian post. At the moment, I sell more than 10 pieces at retail and more than 50 pieces in wholesale a day.if you are so interested in my earnings, I will tell you.I buy pans for $ 19.8 at a manufacturing plant in Romania, the cost of delivery is included in the price (it is paid by the factory), I pay for the receipt of the declaration of conformity and customs clearance of the goods. I also pay taxes, advertising, for the support of the site to the manager. I pay at my own expense for the delivery of orders to the transport company of wholesale buyers (although other sellers take money for this). My average earnings are $ 3.50. on top of that, I stand in line at the post office when sending parcels for 3-4 hours a day. And the organizers of the joint venture receive only 7-10% of the cost of the frying pan, which is a maximum of $ 1-1.5. This is how we work. I do not crush anyone's opinion, but I speak my opinion based on facts.In Chisinau, frying pans cost from $ 15 and more, depending on the manufacturer and the coating. The girl reported the event because she is the organizer of Joint purchases and her clients also read this forum Before making a claim, please look carefully who writes what and who uploads what!]

It is quite possible, because if a frying pan costs $ 20 at retail, then guess the cost yourself: the intermediary will not pay for the shipment from the supplier, send the frying pan to the buyer because of an earnings of $ 5-7. Elementary - for earning $ 80 / day, you need to sell 12 pans with earnings of $ 5 each. Moreover, the arrival of the goods was reported as an event, that is, it is unlikely that this quantity will be sold per day.
In Kornienko's work, it is clear that they are not sold from a warehouse, but stored in an ordinary apartment (see on the floor-carpet), along the wall, modestly in one row, there are 32 boxes and 32 pans.
I fully admit that the cost price is really low $ 5, and the intermediary earns the remaining $ 15.
I do not like it when they do not correctly crush an opinion that differs from my own, and this is how Kornienko acts ...



If you looked carefully who posted the photo of the pans along the wall, they would not offend me.
I have two warehouses, one in Moscow and the second in Belgorod, from where bulk orders are issued, retail orders are packed in the same warehouse and sent by Russian post. At the moment, I sell more than 10 pieces at retail and more than 50 pieces in wholesale a day.
if you are so interested in my earnings, I will tell you.
I buy pans for $ 19.8 at a manufacturing plant in Romania, the cost of delivery is included in the price (it is paid by the factory), I pay for the receipt of the declaration of conformity and customs clearance of the goods. I also pay taxes, advertising, for the support of the site to the manager. I pay at my own expense for the delivery of orders to the transport company of wholesale buyers (although other sellers take money for this).
My average earnings are $ 3.50. on top of that, I stand in line at the post office when sending parcels for 3-4 hours a day. And the organizers of the joint venture receive only 7-10% of the cost of the frying pan, which is a maximum of $ 1-1.5. This is how we work.
I do not crush anyone's opinion, but I speak my opinion based on facts.
In Chisinau, frying pans cost from $ 15 and more, depending on the manufacturer and the coating.
The girl reported the event because she is the organizer of Joint purchases and her clients also read this forum
Before making a claim, please look carefully who writes what and who uploads what!

[Is this the name under the photo of the frying pans in a row near the wall? page 76, I would like to hope for your apologies, Mrs Tatiana paninata *Posts: 3 Got thanked 0 timesThank View Profile Private Message (Offline) Frying pan Miracle Grill-gas «Reply # 1518 21 Feb. 2014, 15:18 "Highlighted quoteWho are Romanians in St. Petersburg? Contact us! A new batch arrived yesterday! 🔗]

It is quite possible, because if a frying pan costs $ 20 at retail, then guess the cost yourself: the intermediary will not pay for the shipment from the supplier, send the frying pan to the buyer because of an earnings of $ 5-7. Elementary - for earning $ 80 / day, you need to sell 12 pans with earnings of $ 5 each. Moreover, the arrival of the goods was reported as an event, that is, it is unlikely that this quantity will be sold per day.
In Kornienko's work, it is clear that they are not sold from a warehouse, but stored in an ordinary apartment (see on the floor-carpet), along the wall, modestly in one row, there are 32 boxes and 32 pans.
I fully admit that the cost price is really low $ 5, and the intermediary earns the remaining $ 15.
I do not like it when they do not correctly crush an opinion that differs from my own, and this is how Kornienko acts ...


Is this the name under the photo of the frying pans in a row near the wall? page 76, I would like to hope for your apologies, Mrs Tatiana
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Frying pan Miracle Grill-gas «Reply # 1518 21 Feb. 2014, 15:18 "
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Who are Romanians in St. Petersburg? Contact us! A new batch arrived yesterday!
🔗

I do not like it when they do not correctly crush an opinion that differs from my own, and this is how Kornienko acts ...

Earlier there was a precedent regarding the opinion expressed by me, so I have reasons.
It's hard to read the forum and really evaluate the pan when there is a heavy undeniable opinion of the seller who praises his product. There are online stores for this, and on this page of the forum everyone can express their opinion and share their impressions of the frying pan.
Hopefully this is the end of the argument.

[Edems]

Edemswhy you attack Natalia all the time is not clear. Only you are annoyed by any information about the Romanian frying pan.
Everyone will draw their own conclusions, and you continue anti-advertising.
Your behavior is not entirely clear ....

I personally do not have one, but I would not mind having it at home.
Friends brought themselves one from Moldova. I ate it many times and everything is very tasty. The chicken is not dry, you will lick the vegetables. The only thing may be too small for a large family.
I saw a more advanced model, in which casseroles and muffins are baked.

I saw a more advanced model, in which casseroles and muffins are baked.

And what is the improvement there?

[Elenka]

Elenka, It seems to you. What anti-advertising - I myself use a frying pan. But not Romanian, but from high-quality, factory, Chinese stainless steel.

I bought my frying pan a long time ago, there were no enameled ones on sale. I have Taiwanese. And I am quite happy with her. And now there is such a choice, everyone chooses what he likes. And I agree with Elena. By the way, yesterday I opened the season of my favorite recipe. Or rather, not mine, but Inusin's. Inusya, where are you, ay? Rather, there is no recipe, but a way of cooking. Potatoes have appeared in Magnita already this year, there is pepper now all year round. All this is baked, peeled, poured with oil, pepper can still be poured with balsamic vinegar. You can also bake eggplant. Tasty! Girls, cook with pleasure! Don't waste time with empty talk

I bought frying pans from Kornienko for myself and all my relatives, and then I also ordered my colleagues at work. For 1.5 years of intensive use, it (frying pan) is like new! Every sandpiper praises his swamp... Girls, let's not quarrel

Earlier there was a precedent regarding the opinion expressed by me, so I have reasons.
It's hard to read the forum and really evaluate the pan when there is a heavy undeniable opinion of the seller who praises his product. There are online stores for this, and on this page of the forum everyone can express their opinion and share their impressions of the frying pan.
Hopefully this is the end of the argument.

Tatyana, I, just like you, express my opinion and provide arguments for and against, and do not praise my product, which people consider worthy even without my praise.
Here, no one argues as you will not understand, people ask questions, I answer them, just like others answer, I just give a more specific answer, since I know a little more about the frying pan.
They don't ask questions in online stores, they just buy.
I agree with you on this page everyone can express their opinion, BUT DO NOT MAKE UNREASONABLE ATTACKS AND OFFENSE other people.

"Sorry" for my wrong opinion about you!

girls tell me how many portions she licks. otherwise I have a big family, so I'm thinking of taking one or two

girls tell me how many portions she licks. otherwise I have a big family, so I'm thinking of taking one or two

one frying pan includes 1 kg of meat. you can cook dinner for 3-4 people

thanks, i thought i'd need two

[Elenka]

Elenka, It seems to you. What anti-advertising - I myself use a frying pan. But not Romanian, but from high-quality, factory, Chinese stainless steel.

You too can be accused of advertising Chinese pans. You know how many quotes you can pull!
But no one stoops to this, you just chase Kornienko.And to admit that you are wrong, you obviously lack the spirit.
By the way, Natalia told in sufficient detail the technology of production and the differences in the technology of applying enamel of Romanian and Chinese pans. It was educational for me.
Moreover, the members of the forum ask questions and keep their knowledge of the dishes a secret, so that someone suddenly suspects the nk of advertising, it's just ridiculous.

thanks, i thought i'd need two

Can both be put on the stove at the same time?

[Edems]

Can both be put on the stove at the same time?

Depends on the stove, I think. I tried it once.
On my "Darina" the square is small, so the centering of the second pan was always disturbed. I saw that the burner would have a bigger stove.

Edems,
May it be for you, it's not worth it (frying pan). Nerves are more expensive.
I praised the stainless steel once - and received it in return.))
Although, of course, I did not go into such jungles as production costs and factory technology. Even if there are any complaints, it will be directed at someone else's address, not yours.

Ultimately, people choose what they like and feel comfortable with. It doesn't matter if it is stainless steel or enamel.

I received my frying pans in exchange for the defective ones. Now I have absolutely no doubt that they are genuinely Romanian !!!

It's funny, but both of these have dents, more precisely, the irregularities on the lids, are small, not striking. Apparently, this form has already been enameled, since the enamel has no defects in these places. Small bubbles are present on the surface of the enamel, there are few of them, but if you lightly scratch them with a nail, the enamel is completely scraped off in this place. The damage is small, but the fact itself! I have never seen this in principle.

The edges of the inner hole are badly machined. Apparently you will have to somehow clean it up, it is dangerous to use it in this form. When threading the penny-handle into the loop intended for it, a crunching sound was heard, the enamel clearly reacted.

Washing the pan after cooking, in the absence of a dishwasher, is a separate pleasure. For many years, I have been using inexpensive Cinderella or Selenium products to clean burned-in stoves to clean everything that has been burnt. Wonderful means, they wash glass and ceramic baking trays, a stainless steel kettle, enamel pots and a stove, tiles on the kitchen backsplash, kitchen cabinets, frozen and burnt fat is removed perfectly and quickly.

Of course, I used it here as well. The result is as follows - in a dark frying pan, small areas of burnt-on are very difficult to see, so you have to act more by touch, in some places of the lid reddish-brown spots appeared, they are not washed at all, that is, the color of the coating simply changed! Moreover, there is no enamel defect in these places, it does not at all look like rust. It is difficult to clean the grate, even with selenium.

And now the main impression - for what, in fact, everything was started - SHASHLIK cooked in a frying pan!

We adore SHASHLIK, in winter there is nowhere to fry it, we suffer from shish kebab all winter
Many times I tried to cook barbecue at home, it turned out delicious fried meat in pieces, but never barbecue. However, no, on the old Soviet electric BBQ grill, a really kebab was cooked, with that dizzying aroma, without which our life is not sweet!
However, the horror of laundering the appliance, coupled with the melted outlet (the power of the kebab maker is not weak) put an end to this cooking method.

So there were huge hopes for grill gas!

What can I say, the impression is ambiguous. It turned out very tasty, just wonderful, not laborious, I turned the meat over only once, poured water on the bottom, the steam did not let the meat dry out, but at the same time the heat fried it perfectly. But the aroma of barbecue is still not felt particularly in it, the miracle did not happen ...

However, I fell in love with the frying pan, I will definitely cook meat on it and I will take all your recipes, girls, into service, thank you very much!

Another moment discouraged me a little - it is not so roomy.In the picture, peppers, drumsticks, and sausages are so freely arranged. Only with this arrangement, the lid will not close, and if it closes, everything will move to the hole and may burn. Yes, and more! For thirty minutes of cooking for the first time, and for forty minutes in the second, I still had raw potatoes, baked in the microwave. And the second time I wrapped it in foil, it did not help. I pierced the potato with a nail! I was a little upset (we love baked potatoes), but not very much - the main thing is now at my place and in the cold season there will be almost a real SHASHLIK!

And some more observations for those who are just about to buy. The pan heats up like an iron, be careful! My kitchen is very small, the frying pan is on the edge of the stove, it slips very much, you touch it a little, it moves, and even hot ... In general, vigilance is needed!

The pan heats up like an iron, be careful! My kitchen is very small, the frying pan is on the edge of the stove, it slips very much, you touch it a little, it moves, and even hot ... In general, vigilance is needed!

To prevent the pan from slipping, place a magnet underneath it in front, the problem will be solved.

About the potatoes. It all depends on the potatoes. This winter we have such potatoes that they not only bake for a long time, but also cook for a very long time. Yesterday I baked Israeli potatoes this year, baked in 20 minutes

[francevna]

francevna, kirch, Thank you !

[floran]

floran,
And I stopped adding water on the second or third cooking time. I put the foil inside, as the girls advised here on the forum. And foil with a slot - on the burner itself, so that the stove is not covered with droplets of burnt fat. I take the meat with streaks of fat, so it turns out juicier, and all the same, the fat is melted almost everything into shape.

For a kilo of meat - 15 minutes strong gas to grab a crust, then half an hour about weak.
I turn it over - close it - add gas for a couple of minutes to keep it warm.

For free, do not put meat and thighs, I agree. The size of the chunks is important.
For me, if it burns, then slightly, and inside at the hole, it is not critical. So even the feeling of a real barbecue, fat cracks and smoke, which the cooker hood easily draws in.

Recently, they were affixed at work with a friend, usually everyone is waiting for cakes, and I brought fried meat and cucumbers-tomatoes. In general, I made an advertisement for a frying pan and a link to the forum, everyone now wants gas at home.

In general, now fasting, I also baked fish. All the mackerel is being melted, I did not expect that there is so much fat. The smell was quite strong fishy from the fat boiling at the bottom, but again the hood helped out.

To prevent the pan from slipping, place a magnet underneath it in front, the problem will be solved.

From here and in more detail.
I already read about this magnet on the forum. What size should it be, whether it should be hooked onto a stove or a frying pan? Or just put it on, it will be magnetized by itself?

Pierced a potato with a nail

It depends on what size. I bake a medium for at least forty-five minutes, first over high, then over low heat. In the recipes (where the potatoes are baked in a village style in quarters) - it was advised to pre-boil in the "uniform" for a couple of approx. 15 minutes, then it bakes faster. I tried it - everything worked out great even with a giant potato, which I then stuff (like a crumb-potato stuffed with sauces).

In the recipes (where the potatoes are baked in a village style in quarters) - it was advised to pre-boil in the "uniform" for a couple of approx. 15 minutes, then it bakes faster.

Yes, potatoes often have to be cooked before the oven. For some reason I decided that in Miracle (Miracle!), Somehow everything will happen differently.
For me then it is easier to cook potatoes in the microwave, almost the same thing, and less fuss.
And as for the fat from the meat - I just went nuts, how much fat leaked down! Although my men were not very opposed to pouring this fat on the side dish, it was as brown as the meat! But I certainly prevented

I read for a long time that puffs are baked in a frying pan.I doubted for a long time, but I tried it, it was so yummy, better and faster than in the oven. Store-bought puff-yeast dough with a slice of banana inside. Baked for 12 minutes, did not turn it over.
I take it into service, you can make sausages in the dough and other snacks. Thanks to the author of the idea!

[Elya_lug]

Elya_lug, beautiful bagels, it is a pity that with burnt on the edge. However, in a frying pan, grill gas often works like this. Well these are carcinogens. As for me, meat is like a barbecue, maybe it is worth doing, and baking, if possible, is better to bake in the oven or other devices in the kitchen.

[Be careful, demand a certificate / declaration of conformity for the product you are buying, if the seller does not provide a document, this is a reason to think about the decency of the seller and the quality of the product.]

Girls, the site on which the seller of Chinese-made frying pans passes them off as Romanian production in Ukraine?

my summary: the seller forged a gift box from a Romanian grill seller from Ukraine and sells China in Ukraine under the Romanian brand ... This is where the most natural fraud and deception of people are clean!
Section 3d shows a frying pan made in China (a Romanian frying pan does not fold in this way, just as a Romanian frying pan does not have a rolled edge, stiffeners on the lattice, a handle of a completely different shape, the Romanian bottom pan is the same as a speckled lid, and not a solid color The videos were not made by him, other people whose data are cut off, at the beginning of the site on the left is a Chinese enamel pan, in the middle is heat-resistant or "ceramic", on the right is stainless steel and all this stuff is issued for Romanian production ... there is no opportunity to write a review, but there are reviews even with a photo ...
Thus, these sellers deceive the buyer by presenting a cheap Chinese frying pan as a quality Romanian frying pan. I think everyone who received a cheap fake would have a negative attitude towards the original and the seller of the original ...

Be careful, demand a certificate / declaration of conformity for the product you are buying, if the seller does not provide a document, this is a reason to think about the decency of the seller and the quality of the product.
the document looks like this 🔗

[Edems]

Edems, and why such attacks? The pastry was not burnt at all, but ruddy, I photographed at night. For baking, I have a lot of tools and forms, but I tried this frying pan and I liked it. Personally, I do not persuade you to do so. And watch your tone, as your messages are straining and confusing, I'm used to peaceful conversations on the forum.

[Edems]

Edems, what do you care about someone else's baking ?! That’s not right for you, that’s wrong for you. You don't read carefully, you offend people. There is nothing else to do ?!

[Edems]

Edems, you know, everyone has different possibilities. I lived without an oven for three years. And I wanted homemade pies. Baked in a tiny stove, Perversion is still something, and now her husband's aunt lives like that, bakes muffins and casseroles in a similar frying pan. tasty!!! And I will not undertake to condemn her, unlike you.

[Elya_lug]

Elya_lug, if something seemed to you not peaceful in the message for you, it seemed to you. Underlying non-peaceful NO.

[Edems]

Edems, you probably come to HP to throw out a bad mood?
Leave it to yourself, it is annoying.
The sense of tact is also not very familiar to you.
P.S. Tatiana will edit her posts. And it seemed to everyone ...
To apologize is evidently not enough courage.

[Edems]

Edems, I have been doing photography for a very long time. And I can definitely say that sometimes it is impossible to understand the true color of something. Too much depends on the lighting and the technique it was filmed with. What seems to you to be burned in its true form may not be so. And your caustic tone is clearly out of place.

For me then it is easier to cook potatoes in the microwave, almost the same thing, and less fuss.

No, the same will not work. There it is baked with a smoke, like on a grill. Delicious!

And as for the fat from the meat - I just went nuts, how much fat leaked down!

I, too! The first time, when I fried a pork shoulder with fat, I got a lean, but juicy kebab and a thick layer of fat almost half a centimeter at the bottom of the pan (the water evaporated from the pan by the end of cooking).

I read for a long time that puffs are baked in a frying pan.

Here in the recipes there is even a baking recipe - a braid pie. This is in my plans for cooking.

beautiful bagels, it is a pity that with burnt on the edge. However, in a frying pan, grill gas often works like this. Well these are carcinogens.

You don't have to eat a burnt edge.))
It can stick in the oven in the same way, especially from the edge of the baking sheet. And then, what if this is the color rendition of the flash?

there is no opportunity to write a review, but there are reviews even with a photo ...

But this, by the way, for me personally is a much more weighty argument than any certificates (like any craftsman can "draw", which is already here). If the seller does not want (fear?) Feedback from his customers, then this is no accident.

But this, by the way, for me personally is a much more weighty argument than any certificates (like any craftsman can "draw", which is already here). If the seller does not want (fear?) Feedback from his customers, then this is no accident.

reviews, of course, play a very large role, but to prove the manufacturer it is better to ask for documents
reviews by the way are 90% more likely to be drawn by sellers than a certificate. the certificate can be checked, contact any organization issuing such a document, providing them with the document number and date of issue, and they will tell you to whom when and for what the document was issued.
but the review, unfortunately, cannot be checked for faking reviews, the seller will not do anything, but for falsifying declarations they can be punished up to imprisonment, only a too arrogant person will go for it
which is the question why the seller closed access to writing reviews, and it cannot be that all reviews are positive.

No, the same will not work. There it is baked with a smoke, like on a grill. Delicious!

So my keywords are "almost" and "easier". And I didn’t just succeed in "delicious with smoke", the potatoes stupidly remained raw.

Try making frozen potatoes. Peel medium-sized tubers, boil for 5-7 minutes, cool, make incisions on both sides, freeze in the freezer. Before cooking, remove from the freezer, add salt, sprinkle with vegetable oil (I dip in oil) and grill gas into the pan. It turns out tasty. The original recipe is here: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=157664.0

So my keywords are "almost" and "easier". And I didn’t just succeed in "delicious with smoke", the potatoes stupidly remained raw.

And no one really succeeded in baking potatoes, except perhaps medium-sized and fast-cooking varieties.
Someone wrote successfully if the potatoes are slightly boiled in slices in a double boiler, and then greased with oil and a castor in this frying pan.

Bast-wet, start over. Tired !!! mur_myau, what are you itching to?

In my opinion, a normal and peaceful dialogue (in this case, our points of view coincide). What doesn't suit you?

[I'll tell you about the negative right away: the grille is very unstable (perhaps this is only so in my copy),]

I still can't master my report
I'll write about food and cooking a little later, but for now I'll start with first impressions.

I have a Taiwan enamel pan. The lid is speckled, the bottom is monochrome black.
On the whole, I am happy with the result, the family too, later I will definitely write all the details, since it was not without jambs
I'll tell you about the negative right away: the grille is very unstable (perhaps this is only so in my copy), it is not fixed in any way, it seems to be based on the inner side of the bottom, but you put the first piece, and together with the grate it begins to tilt, fall through, you have to arrange acrobatic sketches with tongs and potholders.

The fish sticks to the grill very strongly, with the net it is much better, but also not perfect, perhaps you still need to adapt. I forgot to put a net under the flounder, so the fish broke all over while tore it off. I put a net under the salmon steak without preheating - it stuck quite a bit. I put the mackerel on a heated net - it turned out even better.

When I had read the whole topic before, I drew attention to the short answer - advice to cover the stove itself with foil, but I did not understand why, since there was no initial message - question and explanations (apparently the moderators considered it superfluous). So, from fish in general, and especially from mackerel, there was a lot of splashing into the inner hole, on the burner and around it. Therefore, I will say it louder for beginners: If you do not want to scrub the stove afterwards, then lay the hob around the hob under the frying pan with foil before cooking (especially fish and meat) to make your life easier with cleaning! Although with good funds, and so everything was wiped off.

And now the first photos:
Packaged:




Without outer packaging:


The actual frying pan without packaging:




With a special mesh cut to fit the pan:

[LLika]

except that medium-sized and fast-digesting varieties.
Someone wrote successfully if the potatoes are slightly boiled in slices in a double boiler, and then greased with oil and a castor in this frying pan.

Yes, starchier and smaller.
Large for stuffing was not baked. Cooked up - and everything worked out. At the end, baked on the lowest heat so that the top does not burn.
About steaming - I wrote this :-), referring to the advice in the recipe LLika

With a special mesh cut to fit the pan:

I don’t understand ... And what is this mesh? Did you do it yourself? Of what?

[Taia]

Taia, this is a purchased fiberglass mesh with a Teflon coating, I wrote about it a few pages ago and even posted a photo in the package: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158497.0

Understood, understood! The photo seemed to be something else.
I would have bought such a grid myself, there have been good reviews about it here for a long time, I have never come across on sale.

This is a commercially available teflon coated fiberglass mesh

I have several sheets of silicomart, such silicone on glass fittings, flexible.
I wonder if they fit. To mock them, or what ...

Usually I bake fish, greasing the grill with oil beforehand. Sometimes it comes off easily, and sometimes the skin sticks tightly.

[Vesna (Julia)]

Vesna (Julia),
Thanks for the report.
And when I put it on the grate, or remove it from it, so as not to tilt, I prop it up with a fork.
Rather, I take two forks. I hold the grate with one, and manipulate the food with the other.

[it is very good to get tongs for removing and turning food. I feel sorry for the silicone ones, because there is an open fire nearby, but the Ikeevsky ones fit perfectly]

Well, I'll try to tell you about culinary experiences.

The first experience (not very successful, but did not kill the hope for a tasty treat). Photos are not enough, because everyone is already very hungry in anticipation of a "miracle"

point 1. Potatoes "nostalgia" with bacon (the link to the recipe has already been posted in the topic earlier). The potato was larger than average, but smaller than a woman's fist. Notched into plates about 5-6mm. For 40 minutes it remained damp, the fat was well flooded. After all the other products, I tried to fry it - the upper edges were badly burned, but the bottom was baked. Further on the photo there will be 1 thing with a fish.

item 2. stuffed mushrooms. I really liked it, and my husband said that they were damp. Minced meat = mushroom legs + cheese + garlic + mayonnaise

point 3. Flounder. There were 3 frozen carcasses. I cut one like this: boneless fillet on the skin (these are the nearest 2 pieces in the photo, I even wrapped the edge on purpose so as not to forget that it was on the skin when I write the report). The second was made without the skin on the bone. The third in the skin on the bone. The bowl contains caviar.



What can I say - it looks like this fish is not suitable for this frying pan. Although .. may need to take chilled, not fresh frozen. In addition, the flounder - a fish of a large area - cannot be put entirely; I had to cut it into pieces on the go to fit it on the grate.
The fillet on the skin just stuck to the grate (I forgot to put the net), when I tried to remove it, everything fell apart into small pieces.

By the way, advice: it is very good to get tongs for removing and turning food. I feel sorry for the silicone ones, because there is an open fire nearby, but the Ikeevsky ones fit perfectly
just in case the link to the tongs: 🔗

We continue the conversation: the fillet on the bone is better preserved, but a dry and slightly harsh crust has formed. Not camilfo to my taste. In general, only in the skin it turned out best, but (again, for my taste) it tasted better than fried flounder. Perhaps we should try and compare again.

By the way, the caviar was wrapped in foil in portions, but it was not baked completely. Maybe you need to keep it longer ...

point 4. I also invited my parents to a "wonderful" dinner, I did not announce the menu. And my mother unexpectedly brought fish called Dorya. As a result, it turned out that this is the second name of the Sunflower. I cut the fish into pieces, added salt - and in a frying pan. This dish turned out to be both beautiful and delicious unconditionally!

this photo shows what is going on around the burner on the stove, as well as that large, burnt-topped potatoes that are being fried:

and the result is:


To be continued...

Hostesses, tell me the bulls were baked in a miracle? I thought about them recently. The fish are delicious, but very tender, I'm afraid they will stick.

[Elena]

Elena, nets will help. And the meshes in this thread have already been discussed a dozen times.

[Countryman, Constantine]

Countryman, Constantine, thanks, I read about nets. But somehow they did not interest me. It seems to me that the lattice will be badly washed. I don't have a PMM, so I have to clean it with pens. Maybe I'm mistaken ... But I don't want to have a badly washed grate.

[Countryman, Constantine]

Countryman, Constantine, thanks, I read about nets. But somehow they did not interest me. It seems to me that the lattice will be badly washed. I don't have a PMM, so I have to clean it with pens. Maybe I'm mistaken ... But I don't want to have a badly washed grate.

brush the wire rack with vegetable oil before cooking