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Print 17.10.2010 sterno candlelamp 14:06 this post Post as PDF Generate reply to this topic to the top of the page scroll to the bottom of this page a contribution go to top Post a downward jump
Hello, I have two concerns: 1. I mchte like meat and fish mglichst low fat cook. My first thought was, first of all, buy one yet electric grill. Now is our flat not so large that one might easily stow the grill and I am concerned that the grill probably very often and quite costly clean must (every time rust and catch basins). Then I thought of a broiler pan. There cleaning wre not the problem and I just put in knnte Kchenschrank sterno candlelamp to the other pans. However, I am not sure if the fat drips off really as good as the grill. To which they should sterno candlelamp not be too expensive, say, a maximum of 25-30 euros, but still have a usable quality. What do you recommend me wrdet, grill pan or E-Grill? Is there something in the given price range "vernnftiges"? Are the grooves deep enough, or some fat on the steak remains fish hang? 2. I like to take with dignity hot food in the cafeteria can. I thought spontaneously a RTD for food, but I find nothing really vernnftiges. I prefer dignity even as a box with Fchern have the reasonably warm / lukewarm sterno candlelamp kept eating after 6 hours, designed for a menu. Unfortunately, I know with me in Emden no budget Laden, thus wren me internet shops like Amazon the most. I hope someone can help me. Gru Thems
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Print 17.10.2010 sterno candlelamp 14:35 this post Post as PDF Generate reply to this topic to the top of the page scroll to the bottom of this page a contribution go to top Post a downward jump
Although the Hinnerk is the back not like to read, I say still, that the low-fat roast not pan or grill are crucial, but quite simply what you brtst. One should indeed not quote myself, but: http://www.chefkoch.de/forum/2,8,402702/Das-Maerchen-vom-fettarmen-Braten.html Since it was as I said a double breaded, dnn knocked Schnitzel with an extremely thick batter. In a naturell untouched steak the amount of fat depends on the plate almost exclusively from the natural fat content of the meat off (fillet or neck steak, beef or pork or chicken) - the frying fat, so my contention sterno candlelamp is-negligible when you do not pours out of the pan onto the plate. Fish drfte be easier to figure out than a grill pan with a spatula from a smooth pan.
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Thems what you understand because under low-fat cook? Just so we do not misunderstand you. In most cases, the fat is in the fried food. If you take a good normal nonstick skillet (FAVORITED IKEA 365+), you can best vegetable with 1/2 EL l (if it is not then it must be hot too