This week a student became an internet sensation after being snapped using a George Foreman grill to make a bacon sandwich in the front row of a university lecture.
The last time I encountered a George Foreman I was also a student, which was more years ago than I care to admit. In those days, the student halls had a greasy, squalid kitchen shared by over twenty freshers who would rather spend their pennies on snakebite than washing up liquid. The communal “George” was the high point of the place; the only reliable appliance and the maker of many late night cheese toasties. Even the culinarily challenged (one guy genuinely used to eat dry Supanoodles straight out of the packet) could whip up something hot and nutritious on our trusty George.
Coincidentally, in the same week that the brazen student’s antics went viral, the nice people at George Foreman invited a group of bloggers to try out the latest model.
Like those early Noughties students, the George Foreman has grown up; the new “Evolve” model is described as “the next generation”. New features such as a deep bake pan mean you can easily create so much more than the toasties, paninis and grilled meats associated with the earlier versions. It’s now possible to cook small stews, casseroles and even pizzas using the grill.
The main draw of the original models was the angle of the grill which meant excess fat drained away. The Evolve still has this feature, but as people are gradually coming around to the idea that fat isn’t something to be afraid of, this model lets you adjust the angle as you wish.
Another snazzy new addition is the sear function, which gives a blast of intense heat before returning to normal cooking temperature.
To put all of these features through their paces, we prepared a menu of seared tuna with salad, a beetroot and broccoli pizza, finishing with grilled plums on rosemary skewers with a hot buttery citrus sauce.
Some of the dishes were more successful than others – all of our tuna steaks ended up overcooked despite following the instructions to the letter. The sear function did not seem to deliver on its promises. The pizza was decent but the base was so crisp it was difficult to cut through – a far cry from the pillowy soft Napoli style pizzas. The best dish was the grilled fruit dessert recipe which didn’t require such precision timing and temperature control.
The George Foreman Evolve grill certainly looks impressively shiny and is easy to use; the dual LED display has a digital timer and variable temperature. The ceramic coated grill plates are simple to remove and clean (even for lazy students) and are dishwasher safe which is a bonus.
Although the appliance is touted as space-saving as it combines several features in one, it is a fairly bulky bit of kit to keep on your kitchen counter, particularly if you already have a hob and oven/grill. It’s not for everyone; I struggled to think when I would prefer to plug in the George instead of using a normal pan or oven dish. Even our famous student would have struggled to set this up in class.
However, the George Foreman Evolve is great solution in many situations; it would be fantastic in a setting with limited cooking facilities such as an office, student accommodation or for taking on self-catered holidays. And let’s not forget those hangover saving cheese toasties. I may not keep one on my kitchen counter 24/7, but I dare say I’ll dig out the George Foreman Evolve next time I feel nostalgic for my student days.
George Foreman Evolve grills are available from Argos, £149.99. Find out more at georgeforeman.co.uk.
I was invited to review the George Foreman Evolve as a guest and originally wrote this post for Tiki Chris.