On Sunday, October 16, 2016 at 11:20:10 AM UTC-10, Janet B wrote:
> On Sun, 16 Oct 2016 21:00:25 GMT, "l not -l" > wrote:
>
> >
> >On 16-Oct-2016, Janet B > wrote:
> >
> >> I'm curious about the tool that "they" (food stylists) use to mark
> >> foods that are supposedly grilled to perfection -- with those lovely,
> >> evenly spaced and evenly laid out lines. Do any of you know what the
> >> tool is? I've searched the 'Net and found nothing. Probably not
> >> using the right search terms.
> >> Janet US
> >I don't know about a branding iron; I just use a cast iron grill pan when I
> >want the grill marks. Or, I get the grill marks when I cook something on my
> >grill pan so the excess fat drains off.
> >
> >For example:
> >http://www.webstaurantstore.com/lodg...ent=Smallwares
> >or
> >http://tinyurl.com/jc5hbsv
>
> It isn't that I can't make grill marks but nothing looks like 'as seen
> on TV.' Not even the marks on the chicken breasts in the cast iron
> pan on your link.
> Janet US

My son used to put a couple of large chicken breasts, fully frozen, on the contact grill and just leave it for about 15 minutes. It's perfectly done, grill marks and all. The grill pushes the marks into the meat and flattens it a bit. It's pretty much the easiest way to cook a chicken breast. It's not dry at all. Amazing!