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Not too long ago we told you about the iGrill<\/a> and how to tell when your meat is cooked at just the right temperature on the outside grill. \u00a0Today, we’re excited to tell you about an indoor grill, namely the T-fal OptiGrill<\/a>. \u00a0The OptiGrill also helps you determine the right time to take your meat off the indoor grill, depending upon how well you liked it cook.<\/p>\n <\/p>\n I’ve had indoor grills before. \u00a0They come in handy when you don’t feel like going outside but you want the look of grilled meat. \u00a0There are a number of things that make the OptiGrill better than my old indoor grill, namely:<\/p>\n The last indoor grill I tested, but did not write a review on, had two nonstick grilling plates but only one side was grooved. \u00a0This meant that the meat only looked grilled on one side, the other showed no marks. \u00a0It also meant that the fat that cooked out of the meat stayed with the meat through the grilling process. \u00a0I’m happy to say, that’s not the case with the OptiGrill. \u00a0It has groves on both sides to give your meat a more authentic grilled look.<\/span><\/p>\n The OptiGrill uses a coloring system. \u00a0It has a big flat light that flashes with color to tell you which cycle it is in. \u00a0It starts with a purple color to tell you that it’s preheating. \u00a0<\/span><\/p>\n The colors change slowly into the next color. \u00a0For example, it starts bright yellow but gradually becomes light orange, than orange, than dark orange, and onto red. \u00a0This gradation helps you decide which color works best for taking the meat off when your meat is done to your level of liking.<\/span><\/p>\n I cooked an assortment of foods these past few weeks to show you how good the food looks.<\/p>\n These are marinated beef skewers. \u00a0The picture on the left is uncooked and the one on the right is cooked. \u00a0I couldn’t use a meat program for these because they were not all red meat, so I used the Manual option. \u00a0T-fal recommends that you use meats with similar heights for the optimal cooking control and to ensure all surfaces get grilled, but with these skewers, there were all sorts of different heights. \u00a0Nonetheless, you can see the kabobs cooked just fine.<\/p>\n These marinated chicken skewers came out really well too. \u00a0It was so easy to put them on the OptiGrill while working on the rest of the meal. \u00a0I just waited for the bell, checked the color on the OptiGrill color light, when it was orange, I took them off. \u00a0Because of the slanted grill, I did have trouble with a couple of them sliding off! \u00a0But I was able to get them to stay once the lid was down.<\/p>\n The chicken turned out great – juicy and cooked just right. \u00a0I ended up cooking the chicken breast on the right by itself because it was thicker than the first two. \u00a0No marinade for this chicken, all I did was add some multi-spice seasoning to the chicken. \u00a0If the chicken is frozen, I suggest washing off the frost first, so spices will stick to the meat better. \u00a0We used this chicken for chicken fried rice, but the OptiGrill is so easy, I think I’ll use it for my lunches to make a chicken salad too!<\/p>\nWhy the T-fal OptiGrill is Different\u00a0<\/span><\/h2>\n
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