(Part 2) Reddit mentions: The best griddles

Lasagna: cheesy, meaty, and saucy. Something my Italian-American childhood was made of.


However, keto life doesn’t include pasta life. After many attempts at recreating my childhood fav into a keto friendly meal! Where I have struggled is obvious: recreating the noodles. Zucchini or Eggplant? How to prepare the noodle substitute? How do I make the lasagna less goddamn watery and so it doesn’t fall apart into a pile of goulash?
I admit, this recipe is a beast. However, it is totally worth the effort.



MACROS (as calculated by MFP):

• Calories: 467 per serving (1/6 of recipe)
  
• Fat: 34g
  
• Protein 26.6g
  
• Carbs: 13.4
  
• Fiber: 3.5
  
• Net Carbs: 9.9
  
  INGREDIENTS:
  
  
• 1 eggplant
  
  
• 7.5oz Whole milk Ricotta Cheese (One half a 15oz container of Ricotta, my grocery store didn’t have it in smaller denominations)
  
  
• 1/2 cup shredded parmesan cheese (Go for the real stuff, not the pre-shredded, those will have starches to act as a non-clumping agent)
  
  
• 1 egg
  
  
• 1 small handful of parsley, chopped finely (I used 1/3 of a bunch)
  
  
• Italian Sausage (I used Johnsonville hot Italian sausage links. I would have used the ground sausage but my grocery store was fresh out. You could use your own favorite sausage. I prefer spicy because there is a lot of seasoning present so I don’t have to do much else with the flavors while cooking)
  
  
• 1/2 medium yellow onion, diced (you may omit for fewer calories, but it adds less than 1.3g of carbs to the entire recipe)
  
  
• 2 cups Cucina Antica tomato basil sauce (Another source of major carbs is taken care of here, with 6g net carbs per half cup. This sauce is similar to Rao’s but about $3 a jar cheaper where I am. I also like the flavors of the tomato basil sauce. As someone who grew up in a house where we made our own sauce, I really enjoy the flavors of this sauce despite it being from a jar. I also have the marinara sauce from the same brand, my tomato basil jar was just open at the time)
  
  
• 8oz shredded mozzarella
  
  
  SPECIAL EQUIPMENT:
  
  
• Small mixing bowl
  Grill/griddle I have this [one] (https://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1540175366&sr=1-8&keywords=over+burner+grill+griddle). It sits on my stove and I use the griddle side it to toast my LC tortillas.
  
  
• Dutch oven or large skillet
  
  
• 8x8 or 9x9 glass pan
  
  
  
  EXECUTION:
  
  
• Slice the eggplant thinly, about a quarter inch or as thin as you can get it. Put the sliced eggplant in a colander and salt. Let sit for about 10-30 minutes. The salt draws out the excess water.
  
  
• Pat eggplant dry.
  
  
• On medium-high heat, heat your grill. I used a stovetop version. I sprayed the grill once with my Misto olive oil sprayer.
  
  
• Grill eggplant until good grill lines form. Set aside.
  
  
  
  SIDEBAR: Why do I think eggplant is the better noodle substitute for lasagna?
  
  Eggplant and zucchini have approximately the same caloric content and net carbohydrates per cup. However, eggplant has much less WATER once you salt and remove the water via salting/patting dry.
  
  Secondly, I meal prep. Zucchini gets mushy over time but the eggplant holds up much better as compared to zucchini, especially as it sits in the fridge/gets reheated in the microwave. The eggplant I feel also soaks up a lot of the flavors better.
  
  
  RESUME EXECUTION
  
  
• While eggplant is sitting, make your ricotta mixture. Mix egg, ricotta, parmesan cheese, and parsley.
  
  
• Shred mozzarella
  
  
• In your Dutch oven/large skillet, place your onion and meat mince. Cook until browned all the way through.
  
  
• When the meat is done cooking, DRAIN the meat mixture. This makes your lasagna less greasy overall and less prone to falling apart.
  
  
• Mix in 2 cups of sauce, let simmer.
  
  
  
• Once all components are completed, follow the pattern:
  
  
• 1/2 meat sauce
  
  
• 1/2 grilled eggplant (I layered them like shingles, with each row overlapping the previous slightly)
  
  
• 1/2 ricotta mixture, spread over eggplant
  
  
• 1/2 shredded mozzarella
  
  REPEAT
  
  
  
• Bake at 375F for 20 minutes and then hit the broiler for about 5 minutes to make the top cheese layer bubbly and slightly crispy.
  
  
  
• Remove from oven, let cool slightly. Cut and enjoy!
  
  
  I hope you enjoyed this recipe!
  
  
  
  
  
  
  
  

A griddle is a great idea. In fact, this is the carbon steel one I use. (It used to be $10 cheaper, so an even better deal.) A good pile of charcoal will be putting out a ton of heat so you certainly can cook a bunch of steaks at once without worrying about the pan losing heat.

One thing that stands out for the griddle you linked to is that it doesn't have handles that are easy to get ahold of. Even with a good pair of hot pads it looks like it'd be hard to get off of a smoking hot grill without getting burnt.

1. For mom's french toast. THE BEST french toast
   
2. My mom and I get down on some pictionary. Straight up yelling and making a scene
   
3. I sleep on road trips, sorry!
   
4. Hey, Vern!
   
5. My mom burns these so much and I used to hate the smell. Now it reminds me of home
   Bonus
   Sandra Bullock
   Super fun contest!! :))

Where the f@ck are you buying a new flat top for under $3000? Especially one that appears to be about 60"?

[Amazon] (https://www.amazon.com/Vollrath-960GGM-Heavy-Duty-Flat-Griddle/dp/B005F7RAKQ/ref=sr_1_11/138-4707927-5476045?s=kitchen&ie=UTF8&qid=1496269675&sr=1-11&refinements=p_n_feature_five_browse-bin%3A5616183011)

[Web Restaurant Supply] (https://www.webstaurantstore.com/garland-m43-3t-master-series-natural-gas-34-modular-top-range-with-3-section-even-heat-hot-top-66-000-btu/372M433TN.html)

The main supply house locally sells a 36" top for $2500.

Treat your sh!t with some respect, and it canb easily last 10 years+. Especially older stuff. Sh!t was built to last. Just don't look at how inefficient it is on the gas/hydro bill.

Edit:spelling/clarity

I got my mom a set of these cast aluminum pans and she loves them. They're big, easy to cook in, nothing sticks, and they're light weight. She still likes her collection of cast iron for many other things.

These look perfect. 10/10. I also bought this for making smashed burgers. It also works great for big breakfasts etc. I like to smash them wicked thin. Then I make like a quadruple cheeseburger.

(Requested by /u/Scryed)

***

From Cook's Country June 2008 issue

• Testing notes
  
  
  
  WINNER
  
  
  Anolon Advanced Double Burner Griddle - $68.99
  
  > Comments: This griddle cooked up golden-brown pancakes every time. Bacon crisped quickly, and a convenient pour spout made grease disposal easy. Light construction makes this griddle cool down quickly (only 14 minutes) and easy to wash—convenient enough for everyday use.
  >
  
  
  RECOMMENDED
  
  
  All-Clad LTD Grande Griddle - $99.95
  
  > Pancakes were golden brown, but trying to fit six large ones on the surface was a challenge—as the batter spread into the well, the round pancakes warped into odd shapes. The bacon was crisp, and most of the fat ended up in the large well, making the strips less greasy.
  >
  
  
  
  RECOMMENDED WITH RESERVATIONS
  
  Kitchen Essentials from Calphalon Pro Series Double Griddle - $59.99
  
  > This griddle had the greatest width, letting us use a large spatula to flip the pancakes. While the bacon cooked right over the burners crisped in a short time, strips in the middle of the pan took a few extra minutes—a minor flaw.
  
  
  
  RECOMMENDED WITH RESERVATIONS
  
  Circulon 2 Double Burner Griddle - $49.99
  
  > The circular ridges on the griddle surface kept food from sticking, but tasters weren’t crazy about the ringed pattern these ridges imprinted on the pancakes. The bacon, which did not pick up the circular marks, crisped quickly and evenly.
  
  
  
  RECOMMENDED WITH RESERVATIONS
  
  KitchenAid Gourmet Essentials Double Burner Griddle - $39.99
  
  > This griddle cooked pancakes pretty evenly, but bacon didn’t fare as well. Slices arranged across its narrow 7.25-inch width hung over the edges and didn’t crisp properly. The bacon began smoking after 3 minutes, which did not happen on the other griddles.
  
  
  
  NOT RECOMMENDED
  
  NordicWare Pro Cast Flat-Top Reversible Grill/Griddle
  >The lack of lip and slippery surface made flipping pancakes almost impossible, with most of them sliding off the griddle. The bacon cooked more easily, but the prospect of cleanup scared off testers, who, given the lack of handles, feared that hot grease would splash onto their hands when they tried to pour it off.
  >
  
  Lodge Reversible Pro Grid Iron Griddle
  >This griddle is a challenge to maneuver, clean, and store. Controlling the heat was difficult, with both pancakes and bacon scorching within seconds—even with the burner on medium-low. With a 35-minute cool-down time, this 14-pound griddle is a beast.
  >
  
  Kitchen Essentials from Calphalon Cast Iron Reversible Griddle
  >This griddle should come with a warning to keep a fire extinguisher close by. So small that it barely covered both burners, it also has flat handles that let flames from the stove reach the surface of the griddle, igniting a small grease fire. Only four pancakes fit at once, and batter spilled into the hard-to-clean well.
  >
  
  

If you want a good inexpensive non teflon pan that will last forever I suggest a lodge cast iron skillet.

This dutch oven has a lid that doubles as a 10" skillet.

http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1394343050&sr=1-1&keywords=lodge+cast+iron

If you like the dutch oven you might want to consider the reversible griddle/grill.

http://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_47?s=home-garden&ie=UTF8&qid=1394343097&sr=1-47&keywords=lodge+cast+iron

10" is a good size for cooking for one or two people. The 12" pans are a lot heavier and so i tend to stick with the 10" unless i really need the surface area, and then i often use the griddle.

I make these mini "pies", they are really more like a pop tart I guess. I use a dash griddle and a some thinned out Pillsbury premade pie crust which will be about 100 calories for the portion you need. Cut the crust into 2 3-4 inch circles, fill it with what whatever I'm in the mood for - I usually go with PB2 and some raspberries, then put top top piece on. Crimp the edges with fork so it stays sealed. Put a little egg wash on the top and sprinkle with a touch of sugar (if that is your kinda thing). It takes maybe 2 minutes to cook. Perfect, well portioned pie for one.

These Dash mini-makers are awesome. I use the mini waffle maker to do all kinds of similar stuff. Amazon has them for like $15, but I got both the waffle maker and the griddle at Marshall's for $7 each.

My apologies. For some reason, when you said skillet in your original post, I was thinking of a griddle. Consider using something like this Circulon round griddle. It works really well for dosas.

But of course, you are right. SS will work poorly for dosas, and also you need a griddle type shape which doesn't have a big raised edge. Cast iron or non-stick would work much better.

I would get a case for each of your items.

For your Dutch oven, Camp Chef makes a nice padded one, or these cases from Sawtooth are nice with the plastic disk embedded in the case bottom to keep the Dutch oven feet from poking through the bottom after too much use. They have been out of stock on the 10" bags since April 2018 though. There is another case maker that is supposed to be similar to Sawtooth, but I have not tried them, and I don't see a 10" case from them either.

For your skillets, I like the CampMaid skillet bag. I think medium would be the right size for either your skillet or round griddle.

I don't know if there is a correct case for your specific size rectangular griddle, but Camp Chef does have a couple possibilities. They've got a 17.5" x 16.75" x .5" multipurpose carry bag, and a 17.5" x 21.5" (not sure how thick) medium griddle bag.

from le creuset. I paid about 100 for mine at one of their factory outlet stores. For taking care, almost nothing. I ignore all the cast-iron-tards. I wash it -- with soap -- after every outing, and only occasionally oil it up afterwards. I just use some cooking spray and it works great. Then again, I don't try cooking eggs or anything.

After you griddle the first side that you use for the inside of the sandwich it should be setup enough to allow a quick flip. If this is a problem just use two pans. I actually have a flat grilled cheese pan that would work perfect for that purpose. Looks like this: http://www.amazon.com/gp/aw/d/B00080QEIY/ref=redir_mdp_mobile?colid=3TJVB1AKZDKFT&coliid=IIADG0KXPP1UU&ref_=wl_it_dp_o

I got one of these because it reminds me of what I used when I worked at Wendy's way back. Works great and feels like it's gonna last forever.

https://www.amazon.com/gp/aw/d/B0776YPYG6/ref=ppx_yo_mob_b_track_package_o0_img?ie=UTF8&psc=1

I've got something similar to this:

http://www.amazon.com/Professional-Reversible-Double-Burner-Griddle/dp/B003DW5EDA/ref=pd_sim_sbs_k_3

Works in a Weber Kettle, the oven, and of course using it with one or two burners on, on top of the stove.

Great for pretending you are a short order cook.

That's a beautiful griddle skillet. Can't find it on Amazon. Could you tell us the brand or a link?

Edit: would this be it?

My Grandmother taught us to make lefse and it's something that we all get together and make around Christmas time. We have a special griddle and turning stick that we use. Its a fun family activity around the holidays.

To do this, you really want something like the Baking Steel Mini Griddle: https://www.amazon.com/Baking-Steel-Mini-Griddle/dp/B01JDIRNIQ/ref=sr_1_3?ie=UTF8&qid=1484062758&sr=8-3&keywords=pizza+steel+griddle

It is sized to fit on the stove top, and has a grease channel. Unfortunately, $140...

What are the merits over using something like this

Crepes

2 Tbsp ricotta cheese

2 eggs, beaten

½ tsp vanilla extract

2 tsp sweetener (I use xylitol)


Spread

2 Tbsp whipped cream cheese

1 Tbsp sugar free jam


Crepes

1.Spray skillet with cooking spray. I have a big square pan like this that I bought specifically for making Swedish pancakes.

2. Heat burner to medium heat.

3. Mix crepe ingredients in a small bowl.

4. When the pan is hot, pour the batter onto it, tilting your pan to spread the batter.

5. Cook until the bottom is a little brown, or darker brown if you prefer it.

6. Cut the crepe into four smaller squares, and flip them over.

7. Cook until browned.

Cream cheese mix

1.Mix the cream cheese and jam in a small bowl, cup, or dish.

2. Spread evenly on center of all four crepes and then fold crepes into thirds. Spread a little more cream cheese and jam mixture on top of each if you want.

311 cals
17g protein
5 net carbs
22g fat

Adapted from this recipe

Yes, it tastes like eggs, but it reminds me of the Swedish pancakes my ex's mom used to make for me. Sometimes I eat the whole thing myself, and sometimes I split it with my younger son. I started with the recipe I adapted it from, but I didn't like a big mouthful of ricotta. I like using ricotta in the batter though because it's easier to blend in than cream cheese is, and I can't stand the lumps in cream cheese pancakes.

Edited because of the goddamn formatting

A cast iron skillet or griddle is similar depends on what you want exactly. Most street stands and restaurants will use thick cast aluminum or iron griddles. People at home buy smaller thinner plates, then there's the good old adobe(clay-mud) comal grandma's use. If you head into a part of town or city where there's a dominant Hispanic population check the bodegas or stores. Or check this on Amazon. It's aluminum and light so you can heat it up fast and it's nonstick so good for making your own torillas or simply reheating them. There are some variations just look around.

Imusa Round Comal Griddle, 11-Inch https://www.amazon.com/dp/B00164VNT6/ref=cm_sw_r_cp_apa_yH9.ybYV6FGHK

Usually we just use the comal to heat tortillas and use skillets and pans to cook the meats separate since all the fats and oils will be allover the place.

So you want a griddle of sorts? This is as close to 9"x7" I could find.
Lodge Cast Iron Grill/Griddle

Lodge makes one: https://www.amazon.com/Lodge-CRSGR18-Griddle-Pre-Seasoned-18-inch/dp/B00J9QVPIW

Home depot too: https://www.homedepot.com/p/Camp-Chef-16-in-x-24-in-Seasoned-Steel-Professional-Griddle-SG90/203576086

The crispy edges make me think they were made in some kind of iron like this

Kenji uses the Baking Steel Mini Griddle in his burger video. It's expensive, though.

I'm not fast enough on my phone :(

http://www.amazon.com/gp/aw/d/B00AS2IJSU/ref=aw_wl_ov_dp_1_4?colid=1EGYT54MBEFAR&coliid=I2B1HOA7IB2WZI

I have one and rarely use it. What I use more often is this which is a similar concept but a little more versatile, mainly because it has a handle.

Lodge also makes these which might be more usable than the double burner one. That thing is big, and heavy, and obviously, hot, and is generally a pain.