Fat and Foreman grills

**Mauler97** · 10-22-2003, 08:22 AM

So how much fat do these things cut out,

I actually have the Hamilton beach one and when I grill Turkey burgers the side cup is filled with grease.
Anybody have an idea how much they actually take out?

**jkl12345** · 10-22-2003, 12:43 PM

don't find the foreman to take out that much fat

**Sport** · 10-22-2003, 01:31 PM

I notice that it takes out quite a bit - at least on burgers.

**Lonny** · 10-22-2003, 05:04 PM

Originally posted by Sport
I notice that it takes out quite a bit - at least on burgers.

Truth.

Squeezing the lid down helps get lots out too.

I usually buy extra lean ground beef, and i can make it really dry (which should be a sign of little fat).

Chicken it works well on, and cuts of red meat are really good on it.

**bkman4** · 10-22-2003, 05:29 PM

26.23%

**littlejohn** · 10-22-2003, 06:00 PM

I love cooking my steaks on it for the fat drain, but I find it's too much of a pain in the ass to clean, so I do the skillet and drain it a few times while it's cooking.

**MarkY** · 10-22-2003, 06:04 PM

Originally posted by littlejohn
I love cooking my steaks on it for the fat drain, but I find it's too much of a pain in the ass to clean, so I do the skillet and drain it a few times while it's cooking.

I find the GF grill quite easy to clean. The trick is to clean it while it is still hot. Sometimes after I eat, I plug the thing in for a short while to heat it up a little. Cleans right up.

**Pool_God1982** · 10-22-2003, 10:38 PM

yea just cut it on and it wipes off with a sponge or towel easy like 2 min.

**naturalguy** · 10-24-2003, 10:57 AM

Originally posted by littlejohn
I love cooking my steaks on it for the fat drain, but I find it's too much of a pain in the ass to clean, so I do the skillet and drain it a few times while it's cooking.

here is a better suggestion and you will never have to clean your foreman again:

Put aluminum foil on the grill on the bottom and top of your food and simply throw the foil out when done. you will never have to clean it again.

**Flipexed** · 10-24-2003, 08:28 PM

i have owned the gf grill (family sized one), it's a pain in the ass to clean. cleaning the biatch while hot is the best way. i just got a zojirushi grill couple of months ago and am very satisfied (sold the gf for 5 bux). although it's not two sided cooking it does have more surface area to cook stuff on and the sucker gets really hot! (good for searing). Clean up is way quicker too w/ the drip pan underneath and the teflon element.

**stever** · 10-25-2003, 02:32 PM

Originally posted by naturalguy
here is a better suggestion and you will never have to clean your foreman again:

Put aluminum foil on the grill on the bottom and top of your food and simply throw the foil out when done. you will never have to clean it again.

I will try that tonight, thanks natural guy!

**Amurzing** · 10-25-2003, 03:32 PM

takes 5 seconds to clean the forman grill dont see why you would sell it. bump clean it while its still hot and its clean in no time

**NewSc2** · 10-25-2003, 10:05 PM

It might be good for fat loss, but squeezing your meat as its cooking is a no-no in the culinary world. You want the meat to cook in its own juices, so most of what you would be squeezing out is its juices, and not the oil. If you're cutting go ahead- but if you want tasty burgers I'd stay away from this.

**Cogar** · 10-28-2003, 10:39 AM

Allow me to annoy everyone with this text I add to about a third of the George Foreman grill posts. I do this because it is important. This article that appeared in the July 2002 Muscle Media magazine:

NEW WARNING FOR INDOOR "GRILLING MACHINE" USERS

Research has shown that cooking certain meats at high temperatures, such as frying with those popular indoor "lean, mean grilling machines," creates chemicals that may increase cancer risk, according to a report from the National Cancer Institute (NCI). According to the report, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of meats such as beef, pork, fowl, and fish. HCAs form when amino acids (the building blocks of proteins) and creatine (a chemical found naturally in meats) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of meats that may pose human cancer risk. One study conducted by researchers from NCI's Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meats. Additional studies have shown that an increased risk of developing colorectal, pancreatic and breast cancer is associated with high intakes of well-done, fried, or barbecued meats.

So what can you do to protect yourself? According to NCI, meats that are partially cooked in the microwave before cooking by other methods have lower levels of the carcinogenic HCAs. Studies have shown that meats that were microwaved for 2 minutes prior to cooking had a 90 percent decrease in HCA content. In addition, if the liquid that forms during microwaving is poured off before further cooking, the final quantity of HCAs is reduced. Also, oven roasting, baking and stewing are done at lower temperatures, so lower levels of HCAs are likely to form.

**turgon** · 10-28-2003, 06:54 PM

Originally posted by Cogar
Allow me to annoy everyone with this text I add to about a third of the George Foreman grill posts. I do this because it is important. This article that appeared in the July 2002 Muscle Media magazine:

NEW WARNING FOR INDOOR "GRILLING MACHINE" USERS

Research has shown that cooking certain meats at high temperatures, such as frying with those popular indoor "lean, mean grilling machines,"

And how is that different from cooking certain meats at high temperatures on any other kind of grill or stove top?

**ahhchon** · 10-28-2003, 06:58 PM

Originally posted by MarkY
I find the GF grill quite easy to clean. The trick is to clean it while it is still hot. Sometimes after I eat, I plug the thing in for a short while to heat it up a little. Cleans right up.

ding ding ding ding.. not too long or it'll crust though..

gf does nothing for chicken breast without skin, there is barely any fat on that.. it does wonders for non lean ground beef though..

john

**guitarguy** · 10-28-2003, 07:39 PM

Originally posted by turgon
And how is that different from cooking certain meats at high temperatures on any other kind of grill or stove top?

Seriously, I guess I should never eat cooked food again, because just about any cooked food is cooked at high temperatures. Sounds like a study sponsored by competitors.

**Cogar** · 10-29-2003, 10:15 AM

Originally posted by turgon
And how is that different from cooking certain meats at high temperatures on any other kind of grill or stove top?

Not very different. They have known about this for decades. Cultures like Japan that do a lot of their cooking this way (over Hibachis in Japan's case) have health problems associated with grilling.

**guitarguy** · 10-29-2003, 03:22 PM

Originally posted by Cogar
Not very different. They have known about this for decades. Cultures like Japan that do a lot of their cooking this way (over Hibachis in Japan's case) have health problems associated with grilling.

Wtf? Japan has the highest average life expectancy in the world.

**somewhat** · 10-29-2003, 03:43 PM

hmm so I use my GF pretty much every night, so instead of looking after myself like thought, Im now slowly killing myself? Start to get a bit sick of all these confliciting studies...

Might have to try the aluminium foil idea tho, my main gripe is that its a bitch to clean, but I discovered like most here that the way to do it is to do it while its hot. So the foil idea is pretty safe? Id imagine you still get a bit of greasy run off to clean up, unless you completely cover the whole grill with foil as opposed to just the meat

**bkman4** · 10-29-2003, 04:06 PM

That is the most retarted thing I've ever heard. Breathing creates more free-radicals then anything else we do, but we don't stop doing that. Cook your food, and eat it!

**Cogar** · 10-30-2003, 07:52 AM

Originally posted by guitarguy
Wtf? Japan has the highest average life expectancy in the world.

HCAs are not the only thing that contribute to a shortened lifespan or health issues. Should you run across a copy, read Life Extension: A Practical Scientific Approach by Durk Pearson and Sandy Shaw. It is a thick book and lists all the factors that help or hinder the quality of life and life expectancy. People cannot isolate one or two factors (or even twenty) and get the whole picture.

**Cogar** · 10-30-2003, 07:54 AM

Originally posted by somewhat
hmm so I use my GF pretty much every night, so instead of looking after myself like thought, Im now slowly killing myself?

Only to the extent that eating french fries is also killing you. You are doing nothing wrong, you only need to apply your knowledge a little better.

**Cogar** · 10-30-2003, 07:56 AM

Originally posted by bkman4
That is the most retarted thing I've ever heard. Breathing creates more free-radicals then anything else we do, but we don't stop doing that. Cook your food, and eat it!

Except that we are not talking about free radicals. Still, I would be interested in seeing some evidence or a scientific study that support your claim.

**bkman4** · 10-30-2003, 08:13 AM

Free radicals = cell destruction = cancer.

My assertion? About breathing? That is basic physiology.

**gbh** · 10-30-2003, 08:19 AM

here's a tip for cleaning the foreman. After your meat is done, unplug it and place 2 damp paper towels on the cooking surface. Close the lid and you will hear a steamimg noise. Eat your dinner, do your dishes and then open the lid and wipe away all the crap. The damp paper towels steam clean the foreman and help prevent and of the left over marinade/sauce etc from getting hard while your eating your dinner. I use the foreman sooo much and this really works.

**Cogar** · 10-30-2003, 11:27 AM

Originally posted by bkman4
Free radicals = cell destruction = cancer.

My assertion? About breathing? That is basic physiology.

Your "evidence" = insufficient

**bkman4** · 10-30-2003, 03:11 PM

Look it up. I truly dont' care if you believe me. The book has already been written.
Not trying to be terse bro, I just dont' have anything handy, and am busy lately.

**guitarguy** · 10-30-2003, 04:22 PM

Originally posted by Cogar

Your "evidence" = insufficient

It was pretty easy to find evidence. I went to google and typed "breathing free radicals". Here's what I found:

http://www.oralchelation.com/LifeGlo...hnical/p60.htm
http://www.opnetint.com/free_radicals.htm

There were hundreds of other websites supporting the same claim of course.

**guitarguy** · 10-30-2003, 04:26 PM

Originally posted by Cogar
HCAs are not the only thing that contribute to a shortened lifespan or health issues. Should you run across a copy, read Life Extension: A Practical Scientific Approach by Durk Pearson and Sandy Shaw. It is a thick book and lists all the factors that help or hinder the quality of life and life expectancy. People cannot isolate one or two factors (or even twenty) and get the whole picture.

Actually what I was implying is that if HCAs are such a problem with high temperature grills, then the Japanese who so frequently eat from them would be having problems, as they obviously are not.

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