by Holly C » Thu Apr 19, 2007 3:41 pm
I've been meaning to ask this, and then I noticed a similar comment on the grill thread, so it reminded me...
On TV a lot of the chefs use grill pans to grill indoors over their gas burners (obviously easier for filming purposes). This is essentially the same as grilling with a gas grill outside, right? I mean, I'm sure there are some differences, but if someone did not have a grill/patio/etc, then most recipes would work on an indoor grill pan, correct?
Next question: some of the grill pans are two-sided, one with raised bumps to create grill marks, and one flat, like a griddle. Is there any difference in food outcome with the bumps, other than grill marks? If the flat and raised sides are the same, then the flat side would essentially be like cooking on a large skillet/pan, other than size of cooking surface, and by extension, anything done on the grill pan (burger, for instance) would come out the same as if done in a pan over the same stove, right?
Not that any of this matters to me right now because I unfortunately am stuck with an electric stove so I cook everything in a pan or electric griddle anyway... but I thought I should figure this out soon rather than later.
Thanks!