At Little Griddle we spend a lot of time thinking about about the types of outdoor cooking that work best on a grill-top griddle or in a skillet over a grill or campfire, and the foods that are delicious right off of the grates, and we've never seen that concept explained in chart form before!
In the interest of better outdoor cooking for everyone, here are the results of the exhaustive outdoor cookware testing that Little Griddle has conducted over the years. Let us know what we should add!
The chicken breast: weeknight staple, go-to protein, and a lot of the time, kind of boring. Maybe a little dry. Definitely nothing out of the ordinary. What if there was a way to make a piece of chicken exceptionally delicious, and still have it on the table in a half hour on a busy Tuesday night? There is, and it comes down to two words: Pan Sauce. At a basic level, a well-made great pan sauce adds great flavor, moisture and smoothness to a dish. In this easy and extremely delicious recipe, the pan sauce reaches it's full potential. Searing the chicken breasts in our 12" ANYWARE™ skillet seals in moisture, panko crumbs provide excellent crunch, and crispy roasted potatoes balance out the meal...
Les Molnar from Johnny Noodle King tries out new ANYWARE™ ceramic cookware by Little Griddle!
Johnny Noodle King is really terrific! Be sure to stop in for a bite next time you're in Detroit.
We had fun with this. Fried rice is fantastic, but a lot of the time people don't think of making it at home. It is truly easy though, and by making it yourself you can make it taste exactly how you want. Ours is full of red peppers, peas, onions and scallions, and it just pops with flavor. You get a slight char on it by cooking it on the griddle that it very hard to get from a pan. The chicken....just "Wow." Searing the chicken locks in the juices and gives you crispy skin, and finishing it on the grill frees up the griddle for the fried rice. Starting on the griddle with direct heat also cuts the cooking...
