Talk: Breville Stainless Steel Panini Press: Difference between revisions
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1) Is it possible to cook anything other than boned fillets in it, eg chicken wings, small drumsticks, thin pork and lamb chops, T-bone steaks, etc? | 1) Is it possible to cook anything other than boned fillets in it, eg [[chicken wings]], small [[drumsticks]], thin pork and lamb chops, [[T-bone steaks]], etc? | ||
2) Also, is it really necessary to coat the oil onto the chicken and lamb using the palms of one's hands? I notice with the fish you oiled the plates. It seems a little bit unhygienic (even though I wash my hands THOROUGHLY before and after handling any fish, meat or poultry). I think I would advocate the use of a pastry brush to do the oiling, maybe separate ones for each type of meat (they're not expensive) to | 2) Also, is it really necessary to coat the oil onto the chicken and lamb using the palms of one's hands? I notice with the fish you oiled the plates. It seems a little bit unhygienic (even though I wash my hands THOROUGHLY before and after handling any fish, meat or poultry). I think I would advocate the use of a pastry brush to do the oiling, maybe separate ones for each type of meat (they're not expensive) to eliminate any possibility of cross-contamination. | ||
--[[User:Roses2at|Roses2at]] 14:13, 25 July 2010 (BST) | --[[User:Roses2at|Roses2at]] 14:13, 25 July 2010 (BST) | ||
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I await with bated (and slightly garlicky at the moment) breath for your results (but don't rush), as this may be my first kitchen gadget purchase for a long time - if I can find one over here or via Amazon or another supplier at a reasonable price. Just to prove I'm still in the stone age gizmo-wise, my last buy was a 2 Euro hand-held milk whizzer/foamer for capuccino, even though I don't drink coffee!! | I await with bated (and slightly garlicky at the moment) breath for your results (but don't rush), as this may be my first kitchen gadget purchase for a long time - if I can find one over here or via Amazon or another supplier at a reasonable price. Just to prove I'm still in the stone age gizmo-wise, my last buy was a 2 Euro hand-held milk whizzer/foamer for capuccino, even though I don't drink coffee!! | ||
--[[User:Roses2at|Roses2at]] 15:38, 28 July 2010 (BST) | --[[User:Roses2at|Roses2at]] 15:38, 28 July 2010 (BST) | ||
Latest revision as of 04:01, 18 August 2014
1) Is it possible to cook anything other than boned fillets in it, eg chicken wings, small drumsticks, thin pork and lamb chops, T-bone steaks, etc?
2) Also, is it really necessary to coat the oil onto the chicken and lamb using the palms of one's hands? I notice with the fish you oiled the plates. It seems a little bit unhygienic (even though I wash my hands THOROUGHLY before and after handling any fish, meat or poultry). I think I would advocate the use of a pastry brush to do the oiling, maybe separate ones for each type of meat (they're not expensive) to eliminate any possibility of cross-contamination.
--Roses2at 14:13, 25 July 2010 (BST) I have amended the article re brushing, spraying and added a 'drumstick rider' as both of your points are valid.
I will add other foods and times as I trial them. --Chef 13:04, 26 July 2010 (BST)
I await with bated (and slightly garlicky at the moment) breath for your results (but don't rush), as this may be my first kitchen gadget purchase for a long time - if I can find one over here or via Amazon or another supplier at a reasonable price. Just to prove I'm still in the stone age gizmo-wise, my last buy was a 2 Euro hand-held milk whizzer/foamer for capuccino, even though I don't drink coffee!! --Roses2at 15:38, 28 July 2010 (BST)