Frying pan Miracle Grill-gas (reviews)

And I finally decided to post another piece of my report on the use of this frying pan.
The fish on it turns out to be unusually tasty. This is a salmon steak.
Previously only sprinkled with salt and pepper

And this is during turning over (the left piece has already turned over)

There is no final photo, because the fish was "eaten" with great speed

small potatoes baked well in 40-45 minutes

I also made mackerel. True, the fish (it seemed to me) turned out to be frostbitten - its skin melted when frying, and when it was removed from the grill, the whole thing fell apart.
Here it is thawed, washed, trimmed, salted and pepper-coated.

That's before the coup.

After the coup.

The final result. Not very pretty, but very tasty!

Immediately after the fish I tried cooking potatoes again. I cut large potatoes in half, salted and pepper, then wrapped some halves in foil, and left the others like that.

Everything was baked, but in the foil it turned out to be softer, and without it with a harder crust. In the photo on the left, foil potatoes, and on the right without.

about potatoes, I came up with another recipe (though there is no photo). If you keep the medium-sized potatoes on the grill longer (with 1 overturn), you get a rather heavily baked crust, and the inside is soft potatoes. Cut them in half, sprinkle with salt and pepper, and drizzle with olive oil. She ate, picking out the pulp with a teaspoon, like eating soft-boiled eggs. delicious!

The grate is really badly washed, oiling does not help much. They say there are grills with a non-stick coating in the okay, I still can't get it.

it is better not to turn the fish over, it is baked in 15-20 minutes perfectly, and will not spill

it is better not to turn the fish over, it is baked in 15-20 minutes perfectly, and will not spill

I, in principle, think so too, but the kids are small, I insure myself so that it warms up and bakes better

I, in principle, think so too, but the kids are small, I insure myself so that it warms up and bakes better

do not worry, the fish will be baked perfectly, I have three children and I love mackerel very much, I often cook it in foil boats, it is more convenient for children to eat

We were planning a picnic with the children in nature, everything was prepared, but it started raining. We had a picnic at home thanks to the gas grill pan.
She cooked wings (marinated in ketchup, a little mustard and mayonnaise and seasoning for chicken), mushrooms (refined oil, a little spices), pita bread envelopes with feta cheese, herbs, garlic.
I also cooked potatoes like a village style, I washed them well and cut them unpeeled into 4 parts, boiled them for a couple of 10 minutes, then mixed vegetable oil and spices for potatoes in a bowl. I rolled the potatoes well in this oil and baked on a wire rack in a frying pan until golden brown. My spices are Kamis, I like them for their balanced aroma and lack of glutamates.
Everything turned out to be unusually tasty and beautiful. The picnic was a success, though I lacked the scent of haze and nature. We have a beautiful place not far from a house above the Dnieper in an oak grove.

do not worry, the fish will be baked perfectly, I have three children and I love mackerel very much, I often cook it in foil boats, it is more convenient for children to eat

I also cook mackerel in boats. It is convenient to immediately cut into portions. My favorite marinade is sour cream, mustard, soy sauce, fish spices, salt. Take everything in moderation, you can not regret sour cream.

I later did mackerel again. it was frozen (but not frozen) very large, I had to cut it.She endured the rollover very steadily




I really keep the fish longer (up to 40 minutes), on a medium burner over low heat (on medium it will burn immediately). I just add fish and pepper it a little. I try not to sprinkle what I give to children with different spices - they write on many without GMOs and glutamate, but to taste, they definitely add a flavor enhancer. In addition, mackerel and salmon are quite fatty fish, so they do not need additional marinades. IMHO

And after the fish I tried to cook the nostalgia potatoes again, but already in the foil - it turned out great, even though it was large.
This is the raw billet:

And this is the result:

Julia, it's a beautiful fish.
Well, the spices are a matter of taste, I add a pinch to drown out the specific fishy spirit. Store sour cream does not give a special fat content, the taste becomes softer and softer, the fish turns out to be juicier, the mustard gives a note of piquancy and the fish turns out to be tender. I take a couple of tbsp for 3-4 fish. l. sour cream, half a teaspoon of mustard. Marinate for 1-2 hours.
I do not persuade you, I shared it for others, it may come in handy.

Pink salmon also turned out deliciously, but it is drier than mackerel and salmon, so such a marinade would be very suitable for her



there was a time ... I was very fond of all sorts of spices, now I "profess minimalism"

[Vesna (Julia)]

Vesna (Julia)how delicious !!!
Girls, got the telapia out of the frost, how do you think it will be delicious on the grill? Will it not be dry?

[GruSha]

GruSha, it seems to me that it is better to make such a fish in a "boat" of foil, you can do it with some kind of marinade

Julia, I also thought that it would simply not be very rare.

I described my experience with the flounder a few pages ago. there will be a similar situation

[Ludmila]

Ludmila, tell me, pzhlst, but how long did the meat with kiwi in the marinator marinate take, otherwise 20 minutes was not enough at all, or the fact that the kiwi was cut into pieces didn't fit?

If the question is for me, then I didn't do it in the marinator with kiwi. I just pickled onions and kiwi for an hour or more. If you marinate for a longer time, then the meat becomes, as it were, a little cottony, but soft. I scrub the kiwi with a spoon, and then wrinkle it with my hand. But I don't think it's necessary.

I have shared many times already. Onions, kiwi, salt, pepper. Per kg of neck (we always take the neck for a barbecue) - a lot of onions, cut, mash with your hands, 1 pc. Mash the kiwi too, I scrub it out of the skin with a spoon. When the husband does, he puts it with the skin. Marinate for no more than 2 hours, kiwi softens the meat very much. Once I marinated in a marinator, it seemed to me tastier. But maybe it depends on meat. On page 31 of post 606 there is my photo of a kebab

and in the marinator what did you marinate with?

and in the marinator what did you marinate with?

I haven't pickled anything in the marinator for a long time. What's the difference where to pickle. The same onion and kiwi

[Ludmila]

Ludmila, I tried it in a marinator with kiwi and onions in 20 minutes, it was not marinated. then you should try to just leave it for a couple of hours, probably

[Ilona]

Ilona, and what kind of meat was there? Neck? Now they mainly sell bacon pork. I don’t like it, it doesn’t taste the same as usual pork before, although it looks beautiful. Even the neck is somehow not as soft as that of an ordinary pig. I try to buy pork from the market. It can even be distinguished by the brisket. In bacon, it is meaty and beautiful, and in ordinary it is more fatty. Something like that

[Ludmila]

Ludmila, thanks for the clarifications. I, frankly, do not really understand meat, a piece of pork was not bought by me, there was a centimeter of bacon around the edge, a bone in the middle, but there were almost no veins in the meat itself. so probably the kiwi should have been taken more and kept longer. I just did it in AF (a little off topic), I just want a miracle, too, and I study in advance

Girls, I can't get juicy meat. I made it from chicken, first beat it off with a Tenderizer (it seems), then marinated for more than 3 hours with mayonnaise + ....., (in the room). Dry

[natushka]

natushka, you probably baked for a long time on low heat and your meat dried up. We must adapt here: a strong fire is impossible and dries up on a small one. At first, my meat also dried up, now I already know how much gas to set.

[Taia]

Taia, removed from the language) 100% agree with you. Stronger fire is needed.

Girls, thanks! I'll try again, otherwise I wanted to give it to someone.

I'll try again, otherwise I wanted to give it to someone.

No need to give. Wonderful frying pan. You just need to adapt.
I put my frying pan on the smallest burner and slightly reduce the heat from the maximum.
You understand that the burners are different, and the gas pressure also differs.
Here in the topic we have already discussed this issue.

on the smallest burner and slightly reduce the heat from the maximum

And I put on medium and lowered the fire a little altogether. The hole in the stainless steel is large, the fire just didn't reach the brim.

And I'm on a medium burner, medium heat. Chicken 15 minutes on one side and 15 on the other.

Girls, I have a question. On the photos I saw extra. the lattice, as it is convenient, it is not necessary to "twirl" the foil. Where can you get hold of?

Girls, I have a question. On the photos I saw extra. the lattice, as it is convenient, it is not necessary to "twirl" the foil. Where can you get hold of?

I do not have a lattice, but I think that something does not fall through and does not stick. And on the bottom, I do not lay foil and pour water. Tomorrow I will fry a kebab.

[all @]

all @, Alla, I bought such a grid-lattice in a hypermarket Okay.
Do you have such shops?

finally, I also got a perfectly cooked chicken - not dried and crispy, but juicy and soft, practically moving away from the bone, though I removed all the skin ... apparently you need to be able to correctly set the flame.

Good day.
Dear members of the forum, what can you say about such a South Korean gas grill pan?

Prices, really ... how would it be softer ... - are not encouraging.

🔗

🔗

But brands .. and functionality.







Nobody is the lucky owner? Share your impressions.

Cool frying pan. If not for the price, I would have bought

[kirch]

kirch
Taiwan counterparts have appeared. For example:
🔗
The Happicall frying pan has some advantages. And the glass and baking dish and the stand for the large burner. I also liked that there is this neck (fungus), it should prevent the splashing of fat on the burners. Yeah ... For that kind of money ... The toad strangles ... But I want ...
🔗

From the first link, as I understand it, this mushroom is just not there. Need to look at Ali

The first link is Taiwan. Happicall (South Korea) has $ 119 on Amazon. I really don't know how long the delivery will be.
🔗

I’m looking at her and don’t know what to find fault with ... Except for the size and price.

🔗 Did anyone buy this? Looks good and can be baked.

The Chinese are great. Hurry up

Tell me, pliz, where in Russia you can buy such a wonderful frying pan? I haven't even heard of this before ...

Oops ... but I didn't notice the pages ... but here there are answers

[simsim,]

simsim, now in every city in the joint venture they collect

"in every city in the joint venture they collect"

What is a joint venture

Girls, hello!
I have 2 new pans. I bought it for my cousins, but I forgot that they have electric stoves ...
Who needs this write, the cost is 1090 rubles. I am from Moscow. We bought in bulk at work, so the cost turned out to be less. I can send to another city.

Olya, Joint purchases in Rostov. in the search engine you will find. or ask the girls here.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=1794.340

"in every city in the joint venture they collect"

What is a joint venture

Joint purchases

[nnv200569,]

nnv200569, eh beautiful Miracle.

girls, hello) read-read Temka, finally decided to buy a frying pan
I want, of course, enameled, but it will take a long time to wait, so I took Taiwanese stainless steel.

made stuffed eggplant and zucchini
filling - mushrooms, onions, tomatoes and processed cheese.



and baked a pumpkin, read at the beginning that it is best to bake it in foil to keep it juicy



tomorrow I want to make a fish and barbecue, yum-yum)))

[Jamila]

Jamila, Cool eggplant. Why not like stainless steel? Is it fried on it strongly, then hard to wash? I have a black finish. The pallet has already peeled off, I wash it in the dishwasher. You need to want a new one, which is red at the top. Beautiful.