it is the griddle that does top and bottom at the same time / should it be pressed down or just the weight of the top lid ?
2007-06-01 13:01:59 · 13 answers · asked by dave m 1 in Food & Drink ➔ Cooking & Recipes
The weight of the top lid should do it.
The reason they are sticking is that you're trying to mess with them before they are actually cooked enough. If the meat is done, they shouldn't be sticking at all - they'll just slide around.
if your griddle is truly NOT no-stick, then I'd try some PAM spray - that works great on my old-fashioned waffle iron.
2007-06-01 13:06:36 · answer #1 · answered by Jean C 3 · 0⤊ 0⤋
Most of today's griddles like the George Foreman are nonstick. Wait for the little light to say it's up to temp and go for it. There is no need for sprays, just be sure to clean your griddle right after or before your next use. Also you don't need to press down on it.
2007-06-01 19:49:55 · answer #2 · answered by wannacook 3 · 0⤊ 0⤋
First, it needs to be completely cleaned between each use. Then, while dry and cool, spray it with Pam or another brand of non-stick spray. If you were to use a grill instead, there's a formulation of Pam made especially for grilling. Same thing applies: the grill has to be spotlessly cleaned and then while cool and dry, spray it...then go ahead and grill on it.
Here's a bit of clarification about the advice on cleaning between each use
You can grill or griddle three or four sets of burgers in a row without cleaning between - but once you've finished cooking for the day, that's considered one use. THEN let it cool and scrub the dang thing spotless, dry it and put it away for next time.
2007-06-01 13:11:47 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Spray Pam on top and bottom - and only the weight of the lid.
2007-06-01 14:29:00 · answer #4 · answered by misty19492000 5 · 0⤊ 0⤋
I don't use a griddle, but generally, meat sticks when you try to turn the meat too early.
2007-06-01 13:05:52 · answer #5 · answered by eddygordo19 6 · 0⤊ 0⤋
Try turning down the heat, they'll cook more slowly but the outside will stay moister and not be as likely to stick.
2007-06-01 13:05:34 · answer #6 · answered by ersof59 4 · 0⤊ 0⤋
Please use mazola no stick with olive oil or butter flavor pam.The food is even more delicious.You'd be surprised how long a can of no stick coking spray just lasts and lasts.Now you won't lose big chunks of food into the trash!
2007-06-01 13:14:56 · answer #7 · answered by zaggittier 4 · 0⤊ 0⤋
Spray the grill with "pam" or some other cooking spray... preferably before you light it, but if it's lit, stand back as it'll flame up.
2007-06-01 13:05:21 · answer #8 · answered by Anonymous · 1⤊ 0⤋
try some olive oil that will help and the taste will be exciting
2007-06-01 13:04:57 · answer #9 · answered by Michael M 7 · 0⤊ 0⤋
they make pam just for grills I
use it on my george foreman grill
and outdoor grill.
2007-06-01 13:15:37 · answer #10 · answered by soccermom 6 · 0⤊ 0⤋