Grilling is undoubtedly the oldest method of cooking in the world. Grilled foods retain their flavor and do not require adding fat . Because they cook quickly on the grill, the vegetables lose very little of their water and their vitamins.
Principle broiling
Cooking on the outside buy erythropoietin or under the broiler, involves exposing the meat to a direct source of heat, as did, after all, the caveman. The intense flavor that give off the grilled food is the result of a series of chemical reactions that take place when subjected the food to high temperatures. The grill 'it is activated by the gas flame, electric element or hot coals' develops temperatures of four to six times higher than that of an oven . An electric grill can reach 1090 ° C, a gas grill at 1650 ° C, which is a lot if we think that baking does not exceed 260 ° C.
The danger is that the food, instead of caramelize nicely, are burning even before the inside is cooked . That's why you have to book this cooking method to fast-cooking foods, such as fish and thin cuts of meat and poultry . Vegetables like eggplant, zucchini, peppers and mushrooms lend themselves very well to the grill. This is also the case of certain fruits, including apple and peach . The only preparation required is to coat foodstuffs of oil using a brush to prevent them from sticking to the grill on mat and dry, then sprinkle them with aromatics . So this is a very healthy method of cooking, but with an important caveat .
Potential hazards
Exposed to very high temperatures, the surface of the meat is calcined. It then emits acrid smoke and a fire risk. But that's not all. In contact with hot coals, fat flowing meat as polycyclic aromatic hydrocarbons, carcinogenic substances that mingle with the smoke and are deposited on the food . To minimize smoke, can be subjected to food cooking or pre laundering, then simply drop a few minutes on the grill to form a nice crust and seal the juices. One can also choose lean cuts of meat and remove any visible fat. Oven Baked on the outdoor grill, you can collect the fat by placing meat in a container with a splash guard.
Submit meat, poultry or fish to extreme temperatures also results in the appearance of heterocyclic amines . These, associated with cancer in animals, is mainly formed in the red meat when it is fried or grill on mat. This could be why the consumption of red meat has been associated, at least in some studies to increased risk of some cancers such as colon . The high temperature cooking gives off other potentially toxic substances. Nitrosamines, for example, result from cooking a food treated nitrites.
Principle broiling
Cooking on the outside buy erythropoietin or under the broiler, involves exposing the meat to a direct source of heat, as did, after all, the caveman. The intense flavor that give off the grilled food is the result of a series of chemical reactions that take place when subjected the food to high temperatures. The grill 'it is activated by the gas flame, electric element or hot coals' develops temperatures of four to six times higher than that of an oven . An electric grill can reach 1090 ° C, a gas grill at 1650 ° C, which is a lot if we think that baking does not exceed 260 ° C.
The danger is that the food, instead of caramelize nicely, are burning even before the inside is cooked . That's why you have to book this cooking method to fast-cooking foods, such as fish and thin cuts of meat and poultry . Vegetables like eggplant, zucchini, peppers and mushrooms lend themselves very well to the grill. This is also the case of certain fruits, including apple and peach . The only preparation required is to coat foodstuffs of oil using a brush to prevent them from sticking to the grill on mat and dry, then sprinkle them with aromatics . So this is a very healthy method of cooking, but with an important caveat .
Potential hazards
Exposed to very high temperatures, the surface of the meat is calcined. It then emits acrid smoke and a fire risk. But that's not all. In contact with hot coals, fat flowing meat as polycyclic aromatic hydrocarbons, carcinogenic substances that mingle with the smoke and are deposited on the food . To minimize smoke, can be subjected to food cooking or pre laundering, then simply drop a few minutes on the grill to form a nice crust and seal the juices. One can also choose lean cuts of meat and remove any visible fat. Oven Baked on the outdoor grill, you can collect the fat by placing meat in a container with a splash guard.
Submit meat, poultry or fish to extreme temperatures also results in the appearance of heterocyclic amines . These, associated with cancer in animals, is mainly formed in the red meat when it is fried or grill on mat. This could be why the consumption of red meat has been associated, at least in some studies to increased risk of some cancers such as colon . The high temperature cooking gives off other potentially toxic substances. Nitrosamines, for example, result from cooking a food treated nitrites.
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