Cape Cod Bob wrote:
> On Thu, 30 Jun 2005 21:35:48 -0700, Louis Cohen
> > wrote:
>
>
>>There are microwave bacon cookers, and the burgers are better in the
>>broiler or on the grill anyway.
>
>
> I am always amazed that so many people think cooking on a charcoal or
> gas outdoor grille adds flavor. It doesn't. What adds the "flavor"
> is the fact that these are hot heat sources, which brown the meat -=
> the Maillard reaction. Charcoal or lava rocks add NO flavor - NONE.
>
> I achieve a better product by cooking on my stove top in a very, very
> hot fry pan (often cast iron) than any broiler or grill. I can more
> closely control the meat's degree of doneness and amount of char since
> I can see the meat cook.
>
> ------------
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> Cape Cod Bob
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It's not just a smoke flavor; I prefer having the grease drip off
through the grill (or broiler pan) rather than having the meat sit in it.

--

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877