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I just bought a griddle pan. Tell me some things I can griddle please?
this one: http://www.lecreuset.co.uk/Product/le-creuset-products/Cooking/square-grillits.aspx?vid=201212617#.VS5jiJP743g
finally decided what to spend mine on!
Like sourdough or something. Then you can put them together to make a sausage sandwich or something.
because the ridges would let all the steam out.
you do steam your buns, don't you Balonz?
but your mums, for sure.
Pretty much everything bar spathetic
Let the pan get really hot. Til you can't hold your hand over it.
Get 2 slices of nice bread and fill with mature cheddar, a bit of stilton and some chopped red onion.
Butter outside of the sandwich
Bit of oil in the pan, whack in the sandwich.
Put another pan on top to squish it all flat.
Eat it when it's got loads of black burn lines on it, server with a fizzy lager to cool molten cheese that sticks to your tongue.
toasted cheese has to be done in a pan (be it griddle or frying). Those that Breville are oafs.
Also, I can't bring myself to start calling them 'grilled cheeses'
But oil in the pan AS WELL?
Now I'm not a man who shirks adding extra calories to things but this seems excessive even for me.
But yeah this is the only way to go. The only way to go.
Is it just a fancy frying pan?
dear oh dear.
Got confused with Gilette, is all.
a proper one - made in the US, cast iron etc
it's ace - it came pre-seasoned - but I seasoned it some more.
And you need to heat it really hot (like so water goes a bit like liquid mercury on the surface of the pan) for it to work at it's best
did fantastic bacon, US diner style hash browns and eggs in it the other day. fanatstic
also been using Ghee in it. delicious
What's the difference with an ordinary frying pan? Is it about durability?
they're super non-stick. like people literally pay for them to be ground smooth to simulate useage to make them more nonstick.
u can't make quite a bit of stuff in them tho.
The ridges mean you get those BBQ lines on stuff, and whatever you're cooking is raised off the pan so it doesn't sit in oil. They're usually cast iron so last forever and... I don't know what else.
but I think it will outlive me its so robust.
it's nice to own nice things
spring onions are amazing
probs mushrooms and most other veggies I guess
til you get a heat haze over it
that's a good one. Might make some asparagus and halloumi tonight!
Stick a pan on top of it
if you get that long stemmed stuff. Give it a 1 minute blast in boiling water, then transfer to cold water, then a few minutes on a griddle.
and putting it in pasta (the little seashells)
I had some of it with salmon and mash the other day: also great. I added Boursin to the mash which was a stroke of genius.
or else you will for sure one day just grab the handle when the fucker's red-hot and burn yourself.
peppers, aubergine, courgette, fennel, that kind of thing. Gets a nice char on the outside but it is still nicely al dente in the middle.