Studies show that 78% of people in North America use their barbeque at least once a week in summer. But not all grilling is equal! How can you get the most out of your grill and your food so you’ll be the envy of your neighborhood!? We found these tips:
Gas or Charcoal? If you have the option, go for gas. Why? Because experts say it burns cleaner. Charcoal grills emit more carbon monoxide and soot into the atmosphere, which contributes to the increased pollution and higher concentrations of ground-level ozone. Plus, charcoal grills are messier, harder to clean, and it’s harder to control the flame.
Get the grill hot first! Pre-heat your grill at least 15 minutes before you start cooking. That’ll make sure any bacteria on the grill will be killed before your food hits it. Studies show the perfect grilling temperature for steaks and ribs is 400 to 450 degrees, or “high” – and 300 to 350 degrees, or “medium” – for chicken and seafood. A properly heated grill sears foods on contact, keeping the insides moist. It also helps prevent sticking.
Marinate your meat! It not only makes it more tender and flavorful, it helps prevent the formation of potentially carcinogenic molecules. And because chicken takes the longest to cook, it’s the most likely to have those carcinogens. But according to the American Institute for Cancer Research, marinating in a citrus juice can reduce the formation of carcinogenic molecules by as much as 99%! But never baste your meats with the marinating liquid you soaked them in. Make extra marinade just for basting.
[via tesh via eatingwell]
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