Martin Yan Demonstrates Grill & Multicooker - Cooking.com

[runner4life1984]

LOL!!! Martin said "Vegeble & Protin.'

[metaspherz]

Thanks, Yan. I miss your show. I have that Sanyo rice cooker/steamer which comes with an extra pot & lid. It doubles as a slow cooker too. Cooks bread & cake too. But I never heard of the multi-cooker. I like the indoor grill part of it. I do have a cast iron stove top grill that is very heavy & difficult to clean. So I rarely use it except in the Winter when it's too snowy, cold & I absolutely need to grill something outdoor-style to keep sane. The m-c looks like it'd do the job right.

[boulocc]

hahah you can plug in Chicago and cook in San Francisco..lmao.....dude got jokes.lol

[angelinajoanie]

I have that Sanyo indoor grill. It's great for apartments. It's a pain in the butt to clean though.

[TehKensu]

Why would a person want to eat meat and not want to taste fresh meat?

Taste the meat, not the heat.

[miamiwax]

mao thai cooker.. hehehe

[delta9tetrahydroca]

this guy reminds me of Khan from King of Hills

[Huba588]

This doesn't suit Yan...

Me don't like too much.

[ArchangelChris]

I've lost all respect for that chef. Sure, he can cook, but he's such a sell-out.

[BadNeighbour]

What if he actually thinks these are good tools to help people do what he always encourages them to do?

[EvolutionIXRR]

the grilled meat was not cook properly..it still had blood and i don't call that juicy. the meat would still taste like a fresh meat. I have the same grill like his (Sanyo) and it's okay if you don't baste it with the marinate while grilling but if you do, the baste sauce would get burnt and it will fuse into the meat. Anyways, I still have respect for Martin Yan.

[454Casull]

The outside is cooked sufficiently. If the beef was not perforated (e.g. with a tenderizer or a fork), then it can be considered safe for consumption.

The dripping can be explained by the fact that Yan was pressed for time. If the meat had gotten a sufficient rest, more of the juice would have stayed inside the meat.

By the way, it isn't blood.

[gameshowguy2000]

Well, if the red liquid isn't blood, then it must be the juices from the meat..right?

[vickersman]

the meat was not rested before being sliced-the juices ran-but it's cooked (looks med-rare to me).In a cooking demo I suppose he ran out of time.Believe me Yan can cook a steak, and a hell of a lot of other things too.But that was the problem-the meat needed to rest before slicing .

[cbond99]

I think that red looking water was partly from the tomatoes that the steak was sitting on. As long as the internal temperature of beef reaches 125 F, you can have it as rare as you want and it is safe to eat.......

[Alexp104]

I love the versatilaty of the indoor grill and the multi-coocker

[pelermon]

I would send both dishes back.

Martin, not at his best.

[sebster4eva]

see the blood drip down the plate!

[jashsidhu]

thats medium rare steak it is suppose to be that juicy he cooked it perfactly

[gameshowguy2000]

But when you cook steak, aren't you supposed to cook it until the pink is gone (same deal with chicken)?

[Angana22]

Not with BEEF! The most flavorful steak is always cooked med.rare. Ask anyone who actually knows how to cook. You want to see pink in beef and pork too.

But with chicken if you don't cook it all the way you could kill someone or give them food poisoning.

[therealbatman1990]

you tit

[Chungchile]

WTF, in his bedroom????

[CookingwithSean]

Martin rocks!

[llam89]

Martn yan is awesome!

[hiroprotagonist50]

what are the brands he demonstrated here?

[GetDamage]

i think they're all sanyo products.

[marketingbuddy]

SANYO makes the best indoor grill and multi-cooker.