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cheapbag214s · Posted: Fri 22:25, 30 Aug 2013 Post subject: The thrill of the grill

The thrill of the grill
It's mid-July and it's time for grilling. Whether it's a backyard barbecue, a tailgating party or camping out,[link widoczny dla zalogowanych], it's an American tradition.
"The smell of charcoal just smells like summer," says , of Danbury. "I cook meat and seafood,[link widoczny dla zalogowanych], and it just cooks better and tastes better on the grill."
You may swear by charcoal or get it done with propane, but an important tip to remember is to cook your meat thoroughly. Another important tip to remember is to cook it on low to keep the "black" off it, according to nutritionist ,[link widoczny dla zalogowanych], of New Morning in Woodbury.
Compounds called heterocyclicamines (HCA) are formed when the protein in meat is cooked, and, when it is burned, the blackened protein becomes a carcinogen.
Every restaurant I go to serves its grilled items with the classic black crisscross of the grill, but dietary carcinogens can lead to an increased risk of colon, prostate and lung cancers.
"A lot of people don't realize the black is actually not good for you,[link widoczny dla zalogowanych]," Birks explains.
Studies show long cooking times and high temperatures can increase the number of HCAs produced, but you can take some precautions. Marinating meat and adding some spice can cut down on HCAs.
Spice is nice! "One study showed marinating meat with a Caribbean spice mixture decreased the amount of HCAs produced by 88 percent,[link widoczny dla zalogowanych]," Birks says. The powerhouse anti-oxidant spices are curry,[link widoczny dla zalogowanych], turmeric, ginger and rosemary.
"Another way to cut your risk is to replace your meats with vegetables or vegetarian burgers and (vegetarian) hot dogs,[link widoczny dla zalogowanych]," noted Birks. She recommends vegetables including squash, portabella mushrooms, asparagus and eggplant.
Another way to cut down on the black is to marinate your meat.
"Having it very well marinated in liquid cuts down on the scorching,[link widoczny dla zalogowanych]," she explained. "And low temperature cooking is always better. You can saute on low heat or poach instead of a high temperature stir-fry."
Grilling is a low-fat option because you are not adding extra oils or fats, but everything in moderation.
Chiarella is a big fan of the marinade. "The taste is so good,[link widoczny dla zalogowanych], I do it all year round,[link widoczny dla zalogowanych]," he said.
Here are some more good grilling tips from the :
Be sure to wash your hands before preparing foods,[link widoczny dla zalogowanych], after handling raw meat,[link widoczny dla zalogowanych], and before eating.
Wash hands thoroughly after handling raw meat products and before handling other foods,[link widoczny dla zalogowanych].
Wash food-contact surfaces often with warm soapy water.
Use separate plates and utensils for cooked and uncooked foods.
Take temperatures and cook food thoroughly. (The most common minimum internal cooking temperatures are 158 degrees for hamburgers, 145 for steaks and ribs,[link widoczny dla zalogowanych], and 165 for poultry.)
Keep cold food refrigerated until it is ready to be placed on the grill. Grill it, then . sneakers on!
DID YOU KNOW? Fruit is also good on the grill! Pineapples, pears and apples are my favorites. You can also try bananas or apricots. The sugar in the fruit becomes caramelized,[link widoczny dla zalogowanych], and it is yum!
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