Pan-grill: cook simple and healthy dishes

Pan-grill: cook simple and healthy dishes
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pan grilled popularity due to its non-stick

coating and a ribbed surface, wherein the grooves

accumulates fat secreted by the meat of an animal or bird. AT

resulting products on the griddle cooked in its own

juice that makes the dish very juicy, appetizing and maximum


The advantages and Handling

One advantage of frying, grilling is a small area of ​​its contact surface with the frying products - due to this minimal amount of cooking oil required and, if desired, and can be completely abandoned. Preparation for such a pan usually occurs over high heat (compared to the conventional frying pan), so the food becomes a full-bodied taste and aroma. In addition, the use of the pan-grill lowers the probability of burning products, and makes the meat less fat at the expense of rendering the fat and juices flowing between the fins pans. Thus, the product is not quenched, and fried, resulting in meat and vegetables are obtained are well roasted and with beautiful stripes on the surface.

To dish on a frying pan getting the most delicious, it is important to treat it. For example, instead of watering it with the oil surface should be just before frying grease with a brush dipped in it, protruding ribs hot skillet. You can also oiled vegetables or meat - it will be quite enough. In such a frying pan produced excellent browning but inside par fried products gradually, so it is advisable to reduce fire and turn it into several times during cooking when cooking meat. Also, uniform roasting meat ensure uniform thickness of his pieces. Grill pan cover lid is not recommended since it will prevent the evaporation of juices and to reduce its surface temperature.

Ideal to cook in a pan-grilled meat, vegetables, fish and paninis.

Grilled chicken fillet


  • 400 g of chicken
  • 4 slices of lemon
  • 2 garlic cloves
  • 15-20 ml of vegetable oil
  • greens
  • balsamic sauce
  • salt and pepper - to taste

How to cook chicken grill:

  1. Wash and dry the chicken, then squeeze the juice from the lemon slices and put them on top of the meat, leaving the chicken soak for 10-15 minutes.
  2. Heat the pan-grilled and put on a heated surface of the peeled and sliced ​​into several pieces of garlic - when the smell spread through the kitchen, remove the cloves from the pan and grease it with butter.
  3. While the oil will heat up, cut the prepared fillets into 3-4 parts, salt, season with your favorite spices and put it to roast over moderate heat.
  4. For the famous strips of grilled, lightly press the meat to the ribbed surface of the frying pan shovel. Frying each side of the fillets 1, 5 minutes, adding thereto after inverting lemon slices, which will make it more juicy and pikantntym.
  5. Roasted fillet of grilled chicken is not necessary to further stew - just serve it to the table on a piece of fresh greens, decorated with slices of lemon and balsamic sauce, which can be poured strip loin.

Bon appetit!

Red fish in the frying pan Grill


  • red fish (chum, pink salmon, salmon) - 1 kg
  • lemon - 1/2 pcs.
  • pepper - 1/2 tsp
  • .

  • Vegetable oil - for frying

How to cook salmon in the frying pan Grill:

  1. The fish is cleaned, rinsed and cut transversely into portions (steak) with a thickness of about 2, 5-3 cm.
  2. The steaks with salt and pepper, sprinkle with lemon juice. Give spices and juices to be absorbed, leaving about 20-30 minutes.
  3. Razgret pan grilled, oiled.
  4. Put the steaks in the pan, pre-lubricated with oil just before it. Fry the salmon on both sides until golden brown.
  5. Red fish on a pan-grill is ready!

Bon appetit!