Frying pan Miracle Grill-gas (reviews)

For half a year I have been using the enameled Romanian wonderful frying pan - no complaints! Therefore, I do not accept sympathy for my "hard lot")))

Good evening to you! For me this frying pan with an enamel coating lay not used for a year - did not inspire confidence.
Met a topic on the forum and mastered only half of the topic. Today I decided to do a test with chicken thighs and potatoes - the smoke is full
The stove is old sovvedovskaya, beginning - strong fire, then medium. I made the bookmark under the walls of the lid, but the fat still got on the gas.
The son is now having dinner: the meat is delicious, and the potatoes are a little dry (before laying they were greased with vegetable oil).
I went further to master the topic

I don't understand HOW fat can get on the gas? The instructions clearly say - small or medium burner, so that the fire DOES NOT TOUCH THE PAN. Thus, nothing burns, does not smoke, does not burn - the bottom does not almost heat up!
From experience (and logic) - to lay out the products so that hot air passes between them. Openwork, so to speak)))

chicken wings mixed with turkey backs, well blushed

I put the paper under the cutlets, and then when I turned it over, I took it off. By that time the cutlets had already "grabbed" and could not fall through the wire rack.

I made pork yesterday, just marinated it in soy sauce and seasoning and fried it in a miracle (with a turnover for 20 minutes on each side), it's just amazing how juicy and tender the meat turns out in this device!

I, too, do not lay a fake. The first few times she put it on the bottom, and then she began to pour water and that's it.
By the way, my pan is enameled in the dishwasher.

I, too, do not lay a fake. The first few times she put it on the bottom, and then she began to pour water and that's it.
By the way, my pan is enameled in the dishwasher.

And I stopped pouring water

[Luda]

Luda, I pour water when I cook meat or chickens, and when baking, I don’t pour water

[Luda]

Luda, I pour water when I cook meat or chickens, and when baking, I don’t pour water

I also meant meat. I went through all the stages. First she poured water, then she laid the foil. As a result, she refused unnecessary body movements. Shish kebab (see my photo above) turns out to be juicy and tasty

Yes! You can't spoil the barbecue!
I'll go fry the chicken thighs, they've been waiting in the fridge in the marinade since yesterday

and I miraculously made mushrooms, first marinated in mayonnaise for 20 minutes and on a wire rack) a meal!

and what mushrooms? fresh or frozen? I have a freeze half of the freezer

and what mushrooms? fresh or frozen? I have a freeze half of the freezer

I took fresh champignons) but I think you can also ice cream if you defrost it first

Girls! I ask the audience for help

I saw just such a thing - Darin's table gas grill.
I did not find any reviews, m. who has seen or heard something about such a device

Girls! I ask the audience for help

I saw just such a thing - Darin's table gas grill.
I did not find any reviews, m. who has seen or heard something about such a device

take a look at the topic of electric grills and chat with the hostesses, maybe they will tell you something
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182773.0

and I miraculously made mushrooms, first marinated in mayonnaise for 20 minutes and on a wire rack) a meal!

Please, tell me how and what did you marinate the mushrooms? Was something added to mayonnaise? One of these days I will become the owner of this kitchen miracle, and I want to pamper my family.

Please, tell me how and what did you marinate the mushrooms? Did you add something to the mayonnaise? One of these days I will become the owner of this kitchen miracle, and I want to pamper my family.

I washed the mushrooms, dried them with a napkin, put them in a plate, there was a little mayonnaise, it seemed like a little bit of vinegar dripped, mixed so that the mushrooms were evenly covered with mayonnaise and for about 20 minutes they lay down, and then on the grill), for some reason, they were on grill, I won't say for sure, but 30 minutes for sure, but in 15 minutes you will see that it would not have burned out, otherwise I myself am just starting to use a miracle, so I could install it incorrectly, hence the long cooking

share more recipes, I want to do something, but what I don’t know (((

Lovely girls! Now I have Romanian (enameled!) Miracle Grill-Gas available in St. Petersburg! For 1100 rubles. We ordered it on several joint venture organizers, but it turned out that I had everything! Disassemble!

Finally, I also had this Miracle. Immediately made cutlets. Tasty, but not Ah. Probably because I put on a big comfort, a small gas, the most convenient for me. Apparently, the middle one will be better, but you have to remove the back cover to fit

Finally, I also had this Miracle. Immediately made cutlets. Tasty, but not Ah. Probably because I put on a big comfort, a small gas, the most convenient for me. Apparently, the middle one will be better, but you have to remove the back cover to fit

I put on the smallest burner. It seems to me that it is she who just fits.

I put on the smallest burner. It seems to me that it is she who just fits.

Oh thanks! now it is, of course, washed and tidied up, next time I will take it out and measure it, maybe it will fit

We bought a whole block of frozen Norwegian herring. Salt itself. Sometimes I bake in foil in the oven. And today I decided to cook on a gas grill. This herring turned out to be the most delicious.
Thawed, cleaned, cut into three parts (weight 450-500g), seasoned well with lemon juice and after 10 minutes on the grill. It turns out golden, beautiful, mouth-watering and very tasty. I do not salt, it has its own salt. Try it, bon appetit!

Well, I told my husband to buy a ready-made barbecue (I really want to sleep, I’m too lazy to do it myself), thawed it (he, damn it, bought it frozen), put the pan on a small comfort, warmed it up, put the meat on the wire rack, turned it over in 20 minutes, waited 40 minutes later to see and smell the ready-made kebab, but in fact it has been done for an hour, but there is no sight that it is ready. And I don’t even know how to determine his readiness ... My husband goes into excuse: your frying pan, I don’t know anything, I’m resting. In general, I decided that I probably should have cooked inside, turned on this smallest gas harder in the hope of frying and type ready. well, don't know, don't know ...

Poorly...
I heat it up on a small burner at maximum heat, and then reduce it a little for cooking. Last weekend I cooked, I didn’t timed it, but probably about 15 minutes, I opened it and saw it fried, turned it over to the other side and until cooked.

Well, I told my husband to buy a ready-made barbecue (I really want to sleep, I’m too lazy to do it myself), thawed it (he, damn it, bought it frozen), put the pan on a small comfort, warmed it up, put the meat on the wire rack, turned it over in 20 minutes, waited 40 minutes later to see and smell the ready-made kebab, but in fact it has been done for an hour, but there is no sight that it is ready. And I don’t even know how to determine his readiness ... My husband goes into excuse: your frying pan, I don’t know anything, I’m resting. In general, I decided that I probably should have cooked inside, turned on this smallest gas harder in the hope of frying and type ready. well, don't know, don't know ...

r

I cook barbecue for 20 minutes. on the one hand and the other. It starts to smell quickly. The smell is awesome. I cook on a medium burner. If not very rosy, I make the fire stronger.I cook shashlik from pork neck, marinated with kiwi. Delicious and juicy. I exhibited a photo above

[Flaksia]

FlaksiaWell, the whole thing is in the degree of fire, I warmed it up to the full, and then reduced it to the middle, apparently, it was not enough ...

kirch , I wanted to start with your barbecue, but my head hurts all day today, my hands don't want to do anything. Let's eat this "what happens", next time according to your recipe I will do it on medium comfort. I will experiment, I really want to eat very tasty

I put on a small burner and make a large flame, but so that the tongues of flame do not burn the pan itself, and the barbecue is obtained in 15-20 minutes. on one side and 10-15 minutes. with another

I put on a small burner and make a big flame

here I have already discovered my mistake. Okay, skill comes with experience

Yesterday, in honor of the holiday, I cooked mackerel, it turned out delicious, although mackerel cannot be tasty :)

stuffing mushrooms mushrooms mixed with dried, fried with onions and carrots

[vishenka_74]

vishenka_74 , and how long did the fish take?

[Mavka]

Mavka I can’t say for sure, but it was about 30 minutes, if I’m going to cook again on the weekend, I’ll have timed the time more precisely,

Girls, it is better to underexpose the fish than to overexpose. After all, fish cooks quickly. Moreover, mackerel, it is fat, baked quickly. And the baked one will be sushi, not so juicy.
The master's business, of course, but I don't hold for more than 15 minutes, 20 is already the ceiling (even if the pieces are 2.5-3 cm thick).
It's like in steaks - I overcooked a little - everything, no longer meat, already - a biscuit!

....... and when is summer already? .. I want to bake fresh pepper ... and young potatoes and zucchini ...

....... and when is summer already? .. I want to bake fresh pepper ... and young potatoes, and zucchini ...

I don’t know how it is with you, but we have something wrong with us in the summer and in the spring it doesn’t smell of snow.
and cooking fish anyway needs time to be detected, it's already the most interesting, I looked at the eye and I had to watch

There is a pink salmon in the freezer (frozen). What and how can you do with it in our Miracle? Share, pliz.

There is a pink salmon in the freezer (frozen). What and how can you do with it in our Miracle? Share, pliz.

I cooked pink salmon, watered it only with lemon juice, it turned out dry. Can grease it with mayonnaise or bake it in foil, then it will be tastier.

Aygul, make a boat out of foil, put a fish in it. I don’t smear anything except salt and spices. The main thing is not to overexpose. I think 15-20 minutes will be enough with your head. And lemon juice is ready! I don't like mayonnaise for fish, although it's homemade, the taste of fish is lost. But this is an amateur business!

This is how I am convinced that everything new is well forgotten old! We had a taco MIRACLE (that's exactly what it was called!) They even baked biscuits in it on a kerosene stove or kerosene gas! Toka's sister took it for herself, I don't know, really why. I, too, in the shaggy 90s bought a rarity from a Jewish neighbor who was leaving for Israel, already newer, but much worse in quality. (I can't imagine what happened to me!) My grandmother had it with a stand-type divider, but without a grill inside - a real MIRACLE! When we had problems with gas, the pressure was very tiny (if at all), I myself baked the biscuits in it. After reading this topic and calculating the electricity consumption for my new electric oven (not to mention the fact that almost all of my cooking appliances are powered by electricity!) And looking at the gas meter readings (4 cubic meters per month!), I bought myself today not Aukro for 200 UAH!

Was there a miracle with a hole in the middle before?

Exactly the same as the modern one, only without the lattice insert

Exactly the same as the modern one, only without the lattice insert

Tatyana, I wonder how you could cook in it. Was the bottom pallet a different shape?

[Tatyana]

Tatyanaplease describe the theory of making a sponge cake in a gas grill pan.

[Lyalya Toy]

Lyalya Toy, I think the biscuit won't work in our frying pan. I have an old miracle oven, it is deeper and in the center it looks like a pipe, the holes are located higher. I also baked in it, it is like a cupcake mold.

I also have both and therefore I completely agree with Vitalinka that they are very different in structure and made of different materials. Grill gas will burn everything and will not bake. And the "miracle", moreover, is also aluminum, with a different thermal conductivity.

Tatyana, I wonder how you could cook in it. Was the bottom pallet a different shape?

Girls, after your posts I took a closer look at the new model and came to the conclusion that I misled you - indeed, the old Miracle - deeper, in a new just type of hole-recess with small sides, and in the old one it is really a pipe type ... A saucepan with a pipe in the middle - like old samovars - apparently, according to this principle, it was made.Plus grandmother's was placed on a special stand like an ordinary divider, only with a hole in the middle. There were holes in the lid, which covers and in the vessel itself, on the sides, they were closed and opened simply by rotating and sliding the lid itself in a circle. I baked small cakes in it, my grandmother baked biscuits, but I think the technology is identical. It's just that my novelty hasn't arrived yet - I just ordered it yesterday, having seen enough of your masterpieces, I didn't look carefully ... Well, I don't have a camera down, and my sister got covered. I would give you pictures of the old Miracle. Oh, if I go to my old house, I'll take a look there - maybe my lost miracle is there? You just need to wait for normal weather - we have SUCH sweeps! But if I find it, I will definitely find a way to take a picture of it and post it. I'm already interested in it myself. Once again I apologize for the carelessness

I also have both and therefore I completely agree with Vitalinka that they are very different in structure and made of different materials. Grill gas will burn everything and will not bake. And the "miracle", moreover, is also aluminum, with a different thermal conductivity.

The older one is made of a denser metal, similar to aluminum, but the newer one is aluminum of the holiest kind

[Scarlett]

Scarlett, are you talking about this?
from "The Book of Delicious and Healthy Food":

BAKING PASTIC PRODUCTS IN THE POT OVEN "MIRACLE"

A book about tasty and healthy food

The "miracle" pan-oven is intended for baking various dough products on a kerosene stove, kerosene gas or a gas burner.

The "miracle" stove-pan is made of aluminum, iron, tin or an alloy of various metals; it consists of three parts: a stand, a mold and a lid to it, in which gaps are made for the circulation of heated air, due to which the dough is browned.

Most of the pans produced are designed to simultaneously bake 1/2 kg of flour dough.

Baking is done as follows. First of all, the oven support is placed for heating. The mold is oiled on the inside and, in addition, sprinkled with breadcrumbs if necessary. Then they put the prepared dough into it and let it rise. After that, the mold is covered with a lid, leaving no gaps, and placed on a baking rack.

After 15-20 minutes, depending on the amount of muffin put into the dough, the lid is turned, opening the gaps, and the baking is continued for another 15-20 minutes. During this time (with the windows open), the dough is browned and baked.

The readiness of the dough is determined in the same way as in ordinary baking, with a splinter: if the splinter stuck into the dough and taken out back turns out to be dry, then the dough is ready.

In the "miracle" oven you can bake various types of dough, without filling and with filling, as well as pies and buns.

Grease the pies and buns with butter so that they do not stick to each other, put them in a mold and bake as described above.

The "miracle" and biscuit is well baked in the oven.In this case, the mold is not oiled, but lined with narrow strips of paper, which are laid across the mold; after that, the mold is filled with dough by 1/3 of its height and baked. The finished biscuit is taken out of the mold and the strips of paper are carefully removed from it.

You can dry white and black bread in the "miracle" oven. In this case, the openings of the stove must be open all the time.

For example, Creamy, she inserted a grate into it and has a version of the current frying pan, there is a photo a few pages earlier

Yeah, the one with the pipe. I also thought about inserting the grate, but I could not find my old miracle. Today I wrote and remembered that I did not look in the old house ..... If I find it, I will have two miracles!

Girls, it is better to underexpose the fish than to overexpose. After all, fish cooks quickly. Moreover, mackerel, it is fatty, baked quickly. And the baked will be sushi, not so juicy.
The master's business, of course, but I don't hold it for more than 15 minutes, 20 is already the ceiling (even if the pieces are 2.5-3 cm thick).
It's like in steaks - I overcooked a little - everything, no longer meat, already - a biscuit!

....... and when is summer already? .. I want to bake fresh pepper ... and young potatoes, and zucchini ...

I decided to make my dream come true now. I bought a huge pepper, this year's Egyptian potatoes. It appeared in Magnet at a very reasonable price and delicious. Here's what happened


Sprinkled a little pepper with balsamic vinegar. Tastefully

[Ludmila]

Ludmila what yummy! How long did the pepper take?

[Ludmila]

Ludmila what yummy! How long did the pepper take?

I baked the pepper with potatoes. After about 15 minutes I opened the lid, the pepper turned black on one side, turned it over. And so she turned it over several times, so that it was baked on all sides. Then she took it out and cleaned it. She turned the potato once. It took a little longer to bake. I tried it with a knife.

I baked the pepper whole, so it turns out to be juicier, but if you cut it and bake it, it turns out drier, but sweeter. Yesterday I baked apples in silicone sockets and cut the pepper and put it in molds too. It turned out delicious and no need to turn it over. The juice remained in the outlet. I add a little water to the pan, so everything turns out to be juicier.

And I always bake whole peppers and eggplant. Now I don't pour anything into the pallet and I don't put foil