#electric griddles

70% Promo Code:70UZ3E1J for final price $14.7

Starts 2023-9-12 07:00 PDT

2023-9-15 23:59PDT

New Post has been published on https://bestelectricgriddles.com/chefman-electric-griddle-fully-immersible-and-dishwasher-safe/

Chefman Electric Griddle, Fully Immersible and Dishwasher Safe

This low-profile unit’s 160 sq. Inch cooking surface features a non-stick coating that not only quickly releases even delicate foods such as crepes or fried eggs, but also reduces the need for cooking with excessive oils – resulting in healthier meals, improved textures, and fresher flavors. Equipped with an adjustable temperature control that allows for simply warming foods or cooking raw meats to a safe internal temperature, the griddle also sports cool-touch edges for safe handling and a grease channel with a drip tray. Best of all,  this griddle cleans up easily by hand or in the dishwasher, simply remove the temperature control prior to immersing. Use the electric griddle for supplemental cooking space when entertaining or as an energy-efficient option for everyday family dinners and special weekend breakfasts.

New Post has been published on https://bestelectricgriddles.com/13-electric-griddle-recipes-to-enjoy/

13 Electric Griddle Recipes To Enjoy

Do you know how many different delicious foods you can cook on electric griddles?  You can actually make more than the traditional griddle meals of pancakes and eggs.   While griddles are perfect for scrambled eggs, sausages and other breakfast foods, there are hundreds of other recipes that can be made on your griddle.  Check out this easy recipe for French Toast Pockets.  My kids love them and they are so easy to make.

French Toast Pockets

1 loaf Rhodes white bread, baked, cooled, and sliced into 8 pieces (might be baked the day prior to). 8 ounces softened cream cheese. 6 tablespoons granulated sugar, divided. 2 teaspoons vanilla extract. 8 tablespoons coarsely chopped pecans. 7 large eggs. 1 cup milk. 1/2 teaspoon nutmeg. 1 cup crushed corn flakes. 1/2 cup shredded coconut.

Combine cream cheese, vanilla extract, chopped pecans and 2 tablespoons sugar. Reserve.

Integrate eggs, milk, nutmeg and 4 tablespoons sugar up until well combined. Reserve.

Combine crushed cornflakes with coconut and reserved.

Cut down through the top and along one side of each slice of bread. Spread a generous tablespoon of cream cheese filling within each pocket.

Preheat gently greased electric griddle to 325 degrees F.

Dip bread pockets into egg/milk mixture, then push them into corn flake/coconut mix, finish both sides of each pocket slice.

Cook till golden on both sides. Serve warm with Creamy Caramel Syrup. (Bread might be packed, covered, and frozen ahead of time.).

Creamy Caramel Syrup.

2 cups whipping cream. 2 cups light Karo syrup. 1 cup granulated sugar. 1 cup light brown sugar, packed. 1/8 teaspoon salt.

Integrate all components in a pan. Stir over low heat till smooth.  Bring to a rolling boil and continue boiling for 5 minutes. Continue to stir until the syrup is smooth and thickened.  Remove the pan from the stove and let sit for 5 minutes, the syrup needs to cool.

New Post has been published on https://bestelectricgriddles.com/choice-ribeye-steaks-cooked-on-a-griddle/

Choice Ribeye Steaks Cooked On A Griddle

Cooking choice ribeye steaks on flat top griddle with bacon grease can give you a taste treat you won’t soon forget.  While many steak snobs insist on cooking steak only on a grill, some of the best meals ever served included steaks prepared on a griddle.

How To Prepare A Tender Juicy Steak

You invest a great deal of time and money into the steaks for a special celebration and when supper time comes, they are difficult. What took place? How can you prepare steaks as tender as your preferred dining establishment?  Many recipes call for complicated preparations, but usually simple recipes work best with steak.

The first action to cooking an excellent steak is to select the right grade of steak. USDA Prime grade meats are sold to the dining establishment industry and specialized markets and are not as likely to be found at your local grocery chain. The meat is well marbled with fat and will be tender and juicy when correctly prepared.

Next, take a look at the color and texture of the meat. An excellent steak must be firm to the touch, moist, and intense in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the exterior. In our fat mindful society, we tend to search for lean cuts of meat, however the thin streaks of white fat marbled throughout the meat are the secret to a tender juicy steak.

The most tender and juicy steaks originate from the sirloin, the brief loin, and the rib. These steaks consist of the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, Delmonico steaks, and the filet mignons. Steaks consisting of bone will weigh more than those without, however the bone adds flavor to the steak.

Aged Steaks Will Have More Flavor

Aging is a desirable procedure that heightens the tastes and makes the meat more tender. Aged steaks are more pricey and generally just discovered in high-end supermarkets and specialized markets. An aged steak is identifiable by its darker color.

Marinating a steak like this will include taste and inflammation. If you regularly save steak in the freezer before cooking, try putting the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers offered to spray onto your steak, and they certainly do soften the meat; nevertheless, meat tenderizers can often over soften the meat, changing the texture of the meat into mush. If you must select to go this route, do it thoroughly.

When all set to prepare, slash through the outside fat layer on the steak in a couple of places to avoid curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried.  Using an electric griddle or other types of griddle surfaces are great options for cooking your steaks.  Steak needs to never ever be prepared in liquid.

Turning too frequently will stew the meat rather than scorching it and produce a less juicy steak. When the steak is done, remove from the pan and enable to rest for a few minutes before serving.