Jul 27, 2010

Grilling

My husband is crazy about grilling this time of year. He grills a different flavour of pork chop almost everyday. I discovered a new spicy black bean burger at Costco that is my summer grilling obsession. I came across some important safe grilling tips online and wanted to share them with you all.
HCAs form in meats and fish cooked at high temperatures when amino acids and creatine (a chemical in muscle) react. Another nasty culprit, PAHs (polycyclic aromatic hydrocarbons) form when fat drips off the meat into the flame or heating element. PAHs rise in the smoke and deposit on the food. To learn more about HCA's click HERE

Here's some steps to greener grilling with lower or no carcinogenic risk:
1. Flip meat frequently when cooking to prevent HCAs from forming.
2. Raise grilling surface from the heat source to reduce the temperature and black char.
3. Cook at lower temperatures.
4. Marinate meats to decrease HCA formation up to 96 percent.
5. Pre-cook meats to limit exposure on the grill.
6. Trim fat off meat and grill leaner cuts that drip less to reduce exposure to PAHs.
7. Spread foil on or under the grill to reduce dripping fat that causes PAHs. 
8. Grill veggie burgers, vegetables and fruits (HCAs only forms on muscle meats). Note: organ meat (liver), eggs, and tofu have little to no HCA content.

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