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09-01-2008, 19:11
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#11 |
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Stan, Stan the FLASHER MAN!
Join Date: Jul 2006
Location: In bed with your sister
Posts: 5,483
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I like mine cooked on a griddle too - same as Kate, little bit of oil on the pan, heat up to red hot, about 1 min per side (unless I feel like it blue, comme le frog).
Must get me a new griddle, I left mine up North. Griddles are good for many things - one of my favourite being asparagus blanched and then fried on a silly hot griddle with butter. Served with aforementioned steak and some boiled new tatties - heaven. /Drools.
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09-01-2008, 20:01
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#12 |
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BBx woz 'ere :P
Join Date: Jan 1970
Posts: 2,147,487,208
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The great thing about griddles is the heat dispersion and the taste you get on the meat. Also it doesn't let ALL the fat run away, but enough of it so that it doesn't get too dry and lose flavour.
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No No! |
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09-01-2008, 20:03
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#13 | |
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Penelope Pitstop
Join Date: Jul 2006
Posts: 4,426
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Quote:
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09-01-2008, 20:10
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#14 | |
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L'Oréal
Join Date: Jul 2006
Location: Portsmouth
Posts: 9,977
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Quote:
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The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH! 
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09-01-2008, 23:22
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#15 | |
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Good Cat
Join Date: Jun 2006
Posts: 5,550
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Quote:
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 Oooooh Cecil, what have you done? |
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10-01-2008, 09:25
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#16 |
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ex SAS
Join Date: Jun 2006
Location: JO01ou
Posts: 10,062
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griddle=skillet ?
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10-01-2008, 11:33
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#17 | |
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The Mouse King of Denmark
Join Date: Jul 2006
Location: The Winchester
Posts: 6,476
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I always use a griddle but often forget to lubricate the ridges, causing surface tearage when you go to flip the steak. n00bness tbh.
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10-01-2008, 18:35
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#18 |
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Good Cat
Join Date: Jun 2006
Posts: 5,550
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Oil the steak instead. WIN!!!!
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Oooooh Cecil, what have you done? |
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11-01-2008, 10:22
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#19 |
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The Mouse King of Denmark
Join Date: Jul 2006
Location: The Winchester
Posts: 6,476
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That can be my new mantra.
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26-05-2008, 18:57
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#20 |
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Shoes, Boobs & Corsets
Join Date: Jul 2006
Location: The fastest town in Scotland
Posts: 1,882
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This bears no real relation to the thread except..... tonight I cooked a fillet steak to my perfection. Charred on the outside, brown around the very edges and red in the centre. It's so tender I don't even need to use a knife, just my fork (more down to selecting the right bit of meat than he cooking there though)
Steak...... mmmm... nom nom nom
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