When you cook meat in the George Foreman grill why does it come out bone colour all chewy and taste bad?

There are a few reasons why meat cooked in a George Foreman grill might come out bone colour, chewy, and tasteless.

1. Overcooking: The George Foreman grill cooks meat quickly at a high temperature, which can easily lead to overcooking. Overcooked meat loses moisture and becomes tough and chewy. To prevent this, cook meat for the recommended time or even slightly less, and use a meat thermometer to ensure that it is cooked to your desired doneness.

2. Using the wrong type of meat: Some cuts of meat are better suited for grilling than others. Lean cuts of meat, such as chicken breast and lean steak, can easily become dry and chewy if overcooked. For best results, use cuts of meat that are well-marbled with fat, such as ribeye steak or pork loin.

3. Not marinating the meat: Marinating meat before cooking helps to tenderise it and add flavour. You can marinate meat in a variety of liquids, such as olive oil, vinegar, wine, or yoghurt. Marinate the meat for at least 30 minutes, or up to overnight for best results.

4. Not using the right cooking oil: The type of cooking oil you use can also affect the taste of your meat. Avoid using vegetable oils, as they can impart a bitter flavour to the meat. Instead, use a high-quality olive oil or avocado oil.

5. Not seasoning the meat: Seasoning the meat with salt, pepper, and other spices can help to enhance its flavour and make it more enjoyable. Make sure to season the meat well before cooking.