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The Grill Pan is Ready for Use Anytime
How everyone looks forward to summer. Not just because of the beautiful weather, the warmth, and the long evenings... What would this wonderful season be without grilling? Grilling outdoors is only enjoyable in good weather, as we all know. The fun is especially lost when it rains or winter approaches. But we wouldn't be Butch if we didn't have an alternative for true grill fans. This alternative is called a grill pan. If the craving for, say, a good beef fillet steak with pan-fried vegetables or with fried potatoes becomes too great, a simple reach into your kitchen cabinet is all it takes. Even the classic version with sausages, steak, and pork belly is no problem for this pan. Let's get started. We wish you lots of fun.
What you should know about the grill pan
- Besides meat, you can also sear fish and vegetables. Particularly suitable are coarsely chopped zucchini, eggplant, bell peppers, onions, or asparagus.
- It is suitable for gentle and low-fat cooking. Due to the good heat distribution inside the pan, meat and vegetables cook gently in other areas and remain tender and juicy.
- Your food rests on the grill profile, creating the popular stripe pattern.
- Collect the drippings to create a hearty sauce.
- The grill pan is a good alternative to an outdoor grill when the weather doesn't cooperate.
- The pan is suitable for all types of stoves.
- Unfortunately, you need to clean it by hand to enjoy it for a long time.
Tips for you for a perfect steak
- Make sure your grill pan is preheated a bit.
- The food should not be placed in the pan straight from the refrigerator but should acclimate a bit.
- After the preheating time, reduce the stove's power (2/3 of the stove power is sufficient).
- When using oil, you should use a high-heat oil. At the high temperatures in the pan, it burns quickly and starts to smoke.
- The perfect time to place your food in the pan is when the oil starts to smoke slightly.
- It's important not to turn your steak too quickly and too often. This way, you get the popular grill stripes, which are indispensable. If it doesn't release, wait a moment. After about a minute, your food will release and turn more easily.
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What is very crucial is the cooking time. Some like their steak well-done, others almost raw. But since the meat usually has a different thickness, we'll tell you a little trick to achieve the desired doneness. Lightly press into the steak with your finger or a spatula:
- If red meat juice still comes out, it's called rare (bloody).
- If it gives way significantly under pressure, it's medium.
- If it gives little, it's well-done.
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