Tuesday, July 17, 2012

Grill... with Skill


Barbecuing is one of my favourite parts of summer!  Using a grill is great way to prepare food without the mess of pots and pans… that means more time for outdoor fun and socializing!  I must admit, I am a (self-proclaimed) grill master, especially when it comes to cooking a medium-rare steak to perfection, but I also try to ensure that I’m grilling safely.  Compounds in meat, chicken, and fish have been linked to cancer when exposed to the high heat of a BBQ.  You can actually tell when harmful compounds are forming- it’s when your meat turns dry, dark brown or black.  

Here are some tips to reduce your risk:

1.     Avoid high temperatures- Turn down the heat to medium.  If you’re using a charcoal grill, wait until the coals glow to place your meat on the grill.
2.     Marinate for as little as 10 minutes
3.     Try souvlaki or shish kabob-style- Smaller pieces of meat require less time to cook, therefore, decrease exposure to and formation of harmful compounds 
4.     Precook- Reduce grilling time by precooking your meat for as little as 2 minutes in the microwave
5.     Flip frequently- Flipping every 6 minutes instead of every 10 minutes can decrease the formation of harmful chemicals by at much as 70%
6.     Create a barrier- Try using a grilling plate, foil or planks

Happy grilling!

PS.  Check out the video in the sidebar for some more details.  

3 comments:

  1. I was searching for barbecue precautions and found this. It's quite helpful and good. Now I think, I can make some good stuff for my friends. Well, I am not a good cook but a good writer at Writers Pakistan.

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