The ABC Of Cooking On The Barbecue!
By Kilo Solution Nutrition Experts
The smell of grilling meat is undoubtedly one of the signs the hot season is upon us! Cooks, do you know the golden rules of cooking on the barbecue?
We Love It!
Cooking on the barbecue does not require the addition of fat. This makes it possible to limit calories and ingested lipids. In addition, because grilling gives meat and other foods a unique flavor, adding salt becomes less necessary, a nutritional advantage!
Cook Safely
At very high temperatures, when a meat is cooked and blackened, chemicals, called heterocyclic amines, can form. Also, if juice or fat from the meat falls on the barbecue briquettes, benzopyrenes (aromatic hydrocarbons) are released. Both substances are potentially carcinogenic. However, safe barbecue use is totally possible!
Here are some simple tips to incorporate into your summer cooking routine :
- Choose lean cuts of meat, poultry or fish.
- Remove all visible fat from the meat to be cooked.
- Cook the meat on the top rack.
- Cook the meat in foil or on a wooden board (maple or cedar).
- Avoid charring the meat. Cook slowly and on moderate heat.
- Use pliers or a spatula to turn the meat over rather than stitching it.
- Turn the meat frequently to reduce the amount of juice that leaks out.
- You can also protect the surface of the meat by marinating it.
A Fruity Touch
For sweet and savory marriages: cut thick slices of watermelon and place them directly on the oiled grill of the barbecue. Grill them on both sides, brushing them with a little maple syrup during cooking. A delicious accompaniment to your grilled meat! You can also add pieces of fruit to your vegetable papillotes or make skewers of toasted fruit: an addition of flavor, freshness and originality to your meals!
© KILO SOLUTION MAGAZINE