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  1. #1
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    George Foreman grill - makes my chicken DRY

    How do I use the Foreman grill without getting my meat real dry? All the fat and stuff comes out and in the end my meat is dry.

    Is there some special marinade?

    Any great recipes?
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    don't cook it for too long, or have the heat too high.
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    I use the Foreman grill a lot for chicken breast. If you leave it cooking for too long, it will come out extremely dry. For 4oz or so of raw chicken, I believe it says to cook it for 7 minutes. This will leave it tasting like part of a leather boot. I generally let mine cook for 5-6 minutes, cutting it and making sure it's done before I take it out. If it's a bigger piece, you may want to leave it for the full 7 minutes. If you take it out soon enough, it'll be juicy and tender.
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    Originally Posted by NathanTurner View Post
    I use the Foreman grill a lot for chicken breast. If you leave it cooking for too long, it will come out extremely dry. For 4oz or so of raw chicken, I believe it says to cook it for 7 minutes. This will leave it tasting like part of a leather boot. I generally let mine cook for 5-6 minutes, cutting it and making sure it's done before I take it out. If it's a bigger piece, you may want to leave it for the full 7 minutes. If you take it out soon enough, it'll be juicy and tender.
    Yeah, but then the NEXT DAY is will suck b*lls. Do you use it to cook ahead or just when you need your meal?

    I think I need to use smaller pieces. When I big breasts, I end up having outer layers overcooked dry and yet there can be blood inside.
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    I wrap my chicken in foil in the Foreman. The outside can still be a little dry, but it is a hundred times better than sans foil.
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    hopefully you have the adjustable type..

    I butterfly my chicken breasts, preheat on the medium setting. Less than 5 minutes and she's tender and juicy
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    You are overcooking it.

    Stuff cooks real fast on the foreman; it can sneak up on you.
    No sir, I don't like it.
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    Line your grill with parchment paper or Reynold's non-stick foil. You'll get moist chicken with no cleanup in the bargain.
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    Originally Posted by InfectedWithBB View Post
    How do I use the Foreman grill without getting my meat real dry? All the fat and stuff comes out and in the end my meat is dry.

    Is there some special marinade?

    Any great recipes?
    I think that is the whole point of this grill.
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    try a spray bottle of water with a little bit of extra virgin olive oil (GOOD FAT)

    spray it on while you cook........
    are you cooking your meats FORZEN or THAWED???????????? (BIG DIFFERENCE)

    and what the hell is your chicken breasts doing with fat in it? or any lean meat for that matter.....
    Last edited by -Michelangelo-; 08-03-2008 at 12:09 AM.
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    You are cooking the chicken too long.

    However, I think cooking chicken in a pan is much easier, tastier, and easier to clean up. Give it a try.
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    Originally Posted by red96camaro View Post

    However, I think cooking chicken in a pan is much easier, tastier, and easier to clean up. Give it a try.
    Haha.. you may be right. I'm one of those folks who likes my Foreman, but still thinks it a bit overrated. The Foreman Grill is essentially a glorified hot plate. Heck, I've seen frying pans with deep groves to facilitate fat runoff and put "grill marks" on your meat. Plus you can just wash the damn pan in the sink or dishwasher. One advantage of the Foreman, though, is that it cooks both sides of the meat at the same time. That's pretty neat. Oh, and there's much less smoke!
    Last edited by mr_moto_civic; 08-05-2008 at 02:29 PM.
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    Originally Posted by InfectedWithBB View Post
    Yeah, but then the NEXT DAY is will suck b*lls. Do you use it to cook ahead or just when you need your meal?

    I think I need to use smaller pieces. When I big breasts, I end up having outer layers overcooked dry and yet there can be blood inside.
    you may be reheating it too long...that will dry it also
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    Originally Posted by sxgt View Post
    I think that is the whole point of this grill.
    x2

    The Foreman Grill is supposed to let fat drip out, right? Well, that's what makes meat moist and juicy in the first place. As was already pointed out, if you want tender, moist chicken, pan cook it.
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    Spray the chicken with a little bit of nonstick cooking spray or drizzle some EVOO on right before cooking. It traps in the juices. I also like to pound the chicken with a meat mallet, seems to make it a lot more tender.
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    just get a digital thermom..............

    perfectly cooked food everytime

    or you can get a digital probe w/ timer. you set the temp. that you want, and DING it will alert yo ass before yo chiken gets toast.

    or
    just set it... and forget it.

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    Last night I didn't feel like firing up the real grill, so I put some chicken on the Foreman but didn't drop the top down as an experiment. Still not quite as good as a real grill, but a hell of a lot juicier than if I had dropped the top.
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    use lots of lemon juice/zest

    brush with a little melted butter/soy sauce
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    Make sure you use some sort of cooking spray, you are overcooking it as is.

    I hate my Foreman. It cooks well and gets the job done but it SUCKS to clean.
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    Originally Posted by Marius_Ursus View Post
    x2

    The Foreman Grill is supposed to let fat drip out, right? Well, that's what makes meat moist and juicy in the first place. As was already pointed out, if you want tender, moist chicken, pan cook it.
    Fat is not what makes chicken breast moist. The only reason why a foreman makes chicken dry is because it is so easy to overcook the hell out of it.
    No sir, I don't like it.
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    Originally Posted by Mr. Horse View Post
    Fat is not what makes chicken breast moist. The only reason why a foreman makes chicken dry is because it is so easy to overcook the hell out of it.
    Thus cooking the fat out of it. What makes it moist, the solution injected into it? If so, buy organic, non-injected from a small farm.
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    Originally Posted by Marius_Ursus View Post
    Thus cooking the fat out of it. What makes it moist, the solution injected into it? If so, buy organic, non-injected from a small farm.
    There isn't any fat to be cooked out. Cook a fully trimmed skinless boneless chicken breast in a dry nonstick pan. Cook the holy crap out of it- see how dry it is. Then look in the pan and see how much fat came out. ZERO, for all intents and purposes.

    What makes it moist is water. You know how chicken steams and sizzles as it cooks? That's water being vaporized.
    No sir, I don't like it.
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    Originally Posted by Mr. Horse View Post
    There isn't any fat to be cooked out. Cook a fully trimmed skinless boneless chicken breast in a dry nonstick pan. Cook the holy crap out of it- see how dry it is. Then look in the pan and see how much fat came out. ZERO, for all intents and purposes.

    What makes it moist is water. You know how chicken steams and sizzles as it cooks? That's water being vaporized.
    I know there isn't enough fat in a skinless breast to make a difference. I honestly don't know what I was thinking...maybe that I thought it wasn't a skinless breast.

    Coming back to this later, I'm thinking about how I keep my skinless breasts moist, and I realize there's no way I use other than larding or some similar technique.



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