Frying pan Miracle Grill-gas (reviews)

[Taya]

Taya, Elena, I want to make kebabs iiii .. I doubt .. pour water or not?

Girls, I made cutlets without water. Normal - juicy, tasty. I really have a little red one with a window, but what's the difference?

I would make kebabs without water and I always make cutlets without water, who suddenly likes steamed ones, then it is possible with water.

Nothing steamed with water! It doesn't boil there. The people have adapted to pouring water so that the fat that falls down is not fry, and not in order to change the taste. This makes it easier to clean the pan. If there is a difference in taste, with water, without water, it is very insignificant. For example, I don't feel it at all.

[floran]

floranI didn't really like washing the frying pan either.
As I understood, more in favor of doing WITHOUT water, but some people like it. We'll have to try differently

[Mirabel]

Mirabel, put the foil on the bottom. Then wash less.
The water at the bottom of the pan evaporates during cooking, and all the same, everything that needed to be fried is fried to the bottom.

[Taya]

Taya, yes, I made a bed, it was still flooded and fried, maybe I would eat the foil next time I will arrange it more freely and I will fry kebabs. Then the question along the way ... about how long?

[Vika]

Vika, I can’t tell. I didn't like baking cutlets and the like in this frying pan.

[Taya]

Taya, did not like? ok thanks for the warning! : rose: then I will fry in a grill pan

[Vika]

VikaWell, what are you, tastes are different.
Prepare minced meat and bake a couple of things, maybe everything will be OK and you will like it.

[Taya]

Taya,

grill gas frying pan diy

Girls, what an advantage does the cap give.
On such a plate, nothing sprinkles on the sides.

[Yulana]

Yulana,
It is baked on top. You can make shashlik, boiled pork, wings, and in the model with a window, you can also make ring-shaped pastries, bake apples, etc.
something like that https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=430403.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=416325.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=422238.0
A hybrid of the old Soviet miracle stove and your grill without a lid.

[mur_myau]

mur_myau, on top of me also fries, turning over. You are not flipping, you mean baked?

Girls, what an advantage does the cap give.
On such a plate, nothing sprinkles on the sides.

Well, judging by the photo, it splashes.
The heat from the burner is stored under the lid, without it nothing will be cooked in the grill gas, because cooking is due to hot air, the flame from the burner does not hit the plate with the product, but creates the desired temperature, like in an oven. The more often you open the lid, the longer it takes to cook.
In my opinion, you have an ordinary frying pan with fat drain into the pan, because the heating goes directly from below to the plate on which the product is located.

Girls, what an advantage does the cap give.
On such a plate, nothing sprinkles on the sides.

The principle of baking meat in this frying pan is the same as on a regular grill gas, only without a lid you will have to wait longer until it is baked. And it is only suitable for thinly cutting meat slices.

The lid is convenient for thick pieces, brisket, chicken and so on ... the lid retains the heat, which is necessary for even cooking-frying the meat with a piece.

[Tatyana]

The principle of baking meat in this frying pan is the same as on a regular grill gas, only without a lid you will have to wait longer until it is baked.

Tatyana, I'm sorry, but I do not agree, look at the photo under the spoiler in my post, there the flame will fall directly on the plate with meat.And the lid in this unit is not at all necessary, because many people fry on the stove without a lid. And you try to bake something in the grill gas without a lid.

[Yulana]

Yulana,
Yes, without flipping. Or, if the hunt is crust everywhere, with one flip.
But I do this only in the old grill gas with a grill, in a new one with a window from below it bakes perfectly just like on a baking sheet. And from above too.

Girls, well ... who and how they like it more, and who and how sees the problem - there can be many opinions

On such a plate, nothing sprinkles on the sides.
https://Mcooker-enn.tomathouse.com/ga...8/P_20160307_160702~1.jpg

Girls, this is an oriental grill for cooking meat right at the table, therefore there is no cover for it and the shape of the frying surface is appropriate:


I confirm that when used correctly, nothing splashes or fumes! We have been using a similar contraption with a gas stove for oriental dinners at home for a long time.
Pay attention, a man in a suit is sitting next to the tiles - nothing splashes on him 100%.

It's like a raclette grill, only gas.

[Tricia]

I wonder what is better - grill gas or this "flying saucer"? It seems to me that it gets hotter and looks more like a grill .. Tricia, Anastasia, please share what and how you cooked on it

Well, you yourself look at this flying saucer without a lid and decide: on it you can bake a piece (not a piece of steak, but a piece of meat!) Of chicken on the bone, a piece of meat, ribs on it. And bake a pie? And the eggs in the cocotte makers? And the casserole in the form? And so on ... Such things are baked only under the lid closed and under the lid to preserve heat-heat

And on such an open surface, just put in the middle of the table, and fry the meat (pre-marinated) and then put it in your mouth, bite with a salad This is frying meat and something light "lunch in oriental style"

If I'm wrong - correct me

[Admin]

Admin, Tatiana, thank you! But I'm mainly interested in meat, well, more vegetables. And you can probably bake a steak in it too. The taste, in my opinion, should be different than on grill gas, more fried or something ...

more fried or something ...

It is also fried under the lid, especially the wings and brisket on the bones


Pork ribs and salmon baked in a gas grill pan D-512 (Admin)



Grill gas with lid has many more options

[Niarma]

I wonder what is better - grill gas or this "flying saucer"? It seems to me that it heats up more and looks more like a grill .. Tricia, Anastasia, please share what and how you cooked on it

Niarma, I would not put the question so categorically better or worse. The question is in the nuances of use.
If you yourself, alone you will cook and serve ready-made food to your home, definitely better than an ordinary gas grill with grates and a lid! Tatiana Admin, we are an experienced user of such adaptations, take a look at her recipes - there you can see the scope of the grill gas functionality - your eyes will simply run wild. Grill gas is heated up so that if you gape, it can turn a shish kebab into a firebrand, and even special. the structure allows you to bake to a very, very golden brown just under the lid. Do not confuse grill gas with a regular skillet. If desired, if there is not enough haze, you can contrive and put fruit sawdust in foil cigarettes on the bottom and there will generally be real smoking. I advise you to look into the profile topic on grill gas.

It was not for nothing that earlier in my message I posted a photo of a Korean feast and a plate with a home grill: we use it the only way - we fry meat, seafood and vegetables together at a large table. This tile is part of a Korean-Chinese-style meal. We just drift away from such dinners as in Korean restaurants - this is a habit, nostalgia and just love for the Korean smithy. For other types of baking, I have various other appliances and devices: airfryer, oven, grill pans, etc.

Anastasia, Thank you. They very clearly explained the true purpose of this "flying saucer"!

[Niarma]

Niarma, I do not pretend to be true that you! I wrote how my family and I use it.
Someone, for sure, uses it in a different way, more widely. But personally, I don't need it.

It's like a story with a pizza oven: someone just loves pizza and buys an oven just for authentic pizza. And someone can safely bake pizza in the oven. And there are also craftsmen who make pies, casseroles, cookies, and side dishes in a pizza maker.

[Niarma]

Niarma,
This one is coming to me, he will come soon.

Added Thursday, 17 Mar 2016 4:22 pm

Tricia,
I want meat, eh. Will it be Easter?

[Elena]

Elena, mur_myau, so you can also use seafood fish on fish days. Squid on such a grill turns out to be very, very tasty, and if you then dip it in soy sauce with wasabi or teriyaki sauce and eat a Korean cucumber.
But for me this meat is, of course, tastier.

And we don't fast, so on the weekend we'll probably have a nice and delicious Korean dinner with a plate.

[Tricia]

Tricia, Nastya, she described everything so deliciously that she also wanted to try such tasty treats.

[mur_myau]

mur_myau, Elena, can you share your impressions? !! I will wait. otherwise I don't know whether to want to or not

[Tricia]

Tricia,
Which fish is more suitable for this grill?
There is seafood: frozen squid and calamari rings, scallops, mussels and shrimps, not boiled, green.

Niarma,
Of course I will. I am especially worried about the quality of the non-stick coating.

Tricia, Nastya, described everything so deliciously that she also wanted to try such a tasty treat.

Alla, this is really delicious.
And most importantly, I like the action itself - you immediately fry it, you immediately eat it. I mean Korean bulgogi (marinated beef, cut into thin slices, which is fried right at the restaurant table on a special plate on the table or mounted in the middle of the table). There are many wonderful photos in the internet. There are many such cafes and restaurants on Sakhalin, Korea, China. I don't know the peculiarities of Chinese dishes, but Korean ones are delicious.

In the European tradition, for such meals, Raclette electric appliances are used, they have stone-metal non-stick surfaces. Cheese, vegetables, sausages, meat are baked there.

Which fish is more suitable for this grill?
There is seafood: frozen squid and calamari rings, scallops, mussels and shrimps, not boiled, green.

We usually fried squid and shrimp or chum chunks. We took fish with dense meat, so that it was more convenient to turn / remove, otherwise it becomes more brittle when finished - sometimes it is difficult to move hashi. Well, it must be borne in mind that the smell of fried fish will be stronger than the smell of fried meat. With this spirit alone, you can "eat" - sniff. And shrimp and squid are more tender.

In the European tradition, for such meals, Raclette electric appliances are used, they have stone-metal non-stick surfaces. Cheese, vegetables, sausages, meat are baked there

PPKS! And the action itself is very tasty and pleasant.

[win-tat]

win-tat, does not splash, 2 minutes is not long for me

Added Friday, 18 Mar 2016 05:21

Tricia, absolutely agree! We have been living in China for 5 years. And we got acquainted with this plate and use it only for frying! Bake pies, boil eggs - why! There is a pot of water and an oven for this!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=434319.100 in general, here I shared my opinion and a photo of what happens

[Mirabel]

Mirabel,
I keep watching, looking at the breakfast raclette, and I can't make up my mind. That would have come up with someone the same, but with a fondue - a removable panel, so that you can install a casserole on top. The inventor would be rich.

Yulana,
How thick can a steak be fried? Have you tried it?

PS Tricia has already told how I burst with a Thai grill. Have you seen? Steel uncoated.
Instead of a disc, he has such a hill in the center, and it is all cut through and through. The meaning, apparently, is that the meat is scorched, from below the gas or a bowl-brazier with coals (I'm on gas). As a result, tasty meat, but hopelessly stained stove.

Added on Friday 18 March 2016 10:02 AM

pieces of chum salmon. We took fish with dense meat, so that it was more convenient to turn / remove, otherwise it becomes more brittle when finished

We don't have chum salmon, but I decided to try sea bass first of all.

fondue - a removable panel so that you can install a casserole on top. The inventor would be rich.

🔗
is not that in dreams?

[Mirabel]

Mirabel,
yyyyy
For what???

Now I will want it.

Now I will want it.

Easy to organize!
So ... why is it so valuable?

[Mirabel]

Mirabel,
Because it saves space in the kitchen. And where there is no gas, you can be more sophisticated (at the dacha, etc.) Only I don't want this right now, for sure until summer. Because I want a noodle, and it stands like a wing from a Boeing.

[mur_myau]

mur_myau, while the smelt and chicken fillet were fried.

[Yulana]

Yulana,
The smelt is small, it should be well roasted whole.

[mur_myau, Lena]

mur_myau, Lena, depending on what smelt. A catfish smelt is on average 30-35 cm with fig ... you can't just fry such a plate on this plate - it's too long. But the little one - yes.
I somehow like to fry the cut pieces of meat / fish more, so that they can be put into the sauce and mouth, or even peel the smelt ... as part of a beautiful Korean dinner, it is somehow unaesthetic ...
And then roll the smelt in flour and fry in a pan until crisp and crispy fins! Divine!

[Tricia]

Tricia,
I want to eat.

Hehehehe

[Tricia]

Tricia, well, yes, but then the calorie content is already different. On the grill, it turns out well and dietary.

[Yulana]

Yulana,
We need to arrange a test drive for them (an ordinary grill pan and this gravity). On two burners.

Girls! Listen! This is a masterpiece of some sort of frying pan! But comments on how she cooks. / Yes, the owners of AF will forgive me (I also have it) ... but somehow it seems to me that he loses to the gas grill in some dishes.
I never got chicken breast kebabs that melt at the company, but here we have mushroom kebabs! Nuuu here is generally a complete delight! I tried to make shish kebabs from mushrooms both in the oven and in the AF .. did not impress at all, but here wow!
Only everyone says that you can load a lot into it, I can't do it well, and I can't figure out how to cook everything better, with or without water in the pan.

How to cook is all the same, but washing is easier when you cook with water. The water in the pan does not boil and does not add a steam effect.