Grilling is one of the cooking methods that everyone loves, and grilling is through dry heat applied to the surface of the food, and grilling usually includes a great deal of direct and radiant heat from the top, bottom, or side. Barbecue is usually used to quickly cook meat and vegetables.
* Do you know the difference between direct and indirect heat grilling?
Direct heat grilling is fast, hot, uses high heat and has the food in direct contact with the flame, cooking in a matter of minutes. Indirect heat grilling is low and slow. It keeps food items longer away from the flame to prevent them from burning before they are cooked.
Do you know what is the secret of the special aroma and flavor of grilled meat?*
It is caused by a chemical reaction called the Maillard reaction.
The Maillard reaction only occurs when foods reach temperatures over 155°C (310°F).
Nutritionists do not recommend that beef, poultry and fish be cooked at high temperatures as studies have shown that this can lead to the formation of heterocyclic amines, benzopyrene and polycyclic aromatic hydrocarbons, which are harmful to health.
These compounds are formed when amino acids, sugars, and creatine react at high temperatures. PAHs form when fats and juices from grilled meat drip directly over an open fire, causing flames. These flames contain toxic chemical compounds that then stick to the surface of the meat.
. Precooking meat in the microwave can help by reducing the length of exposure to high heat required to finish cooking
*Here are some tips that you must follow while cooking so that you can enjoy meat in healthy and delicious ways
1. Let the charcoal ignite well before grilling to get rid of ignition compounds
2. Do not exaggerate the materials that accelerate the ignition process, and it is preferable that the process of igniting the coal be natural, without the chemical compounds that accelerate the ignition.
3. Leave a distance of at least 10 cm between the embers and the meat
4. Monitor temperatures
5. It is preferable that the grilled meat be medium-level
6. Use spices: Research suggests that meats marinated in antioxidant-rich spices, such as rosemary, thyme, oregano, and pepper, aid in healthy grilling.
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