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How to make coal smokeless toxic? A guide on grilled meat.
With summer, the desire for grilling is back—a tradition, not only Italian that combines the pleasure of good food, conviviality, and outdoor spaces. As is often the case in life, however, there is a “but,” which makes the dashed picture less idyllic. The focus should then be immediately placed on the cooking mode and later on the charcoal used in our barbecues. The fumes so exhaled are absorbed by the meat that then enters our organism. A vicious circle that could risk making the grill more than indigestible. The fumes of the braziers are quite toxic to man. If there is too much use of grilled food, the toxicity threshold could prove to be carcinogenic. So let’s figure out how to make coal smokeless toxic.
The top 5 rules…
To draw up a decalogue of undoubted interest for outdoor grillers, the American Institute for Cancer Research. A series of small steps that, in practice, could make a difference. In pole position among scholars’ advice: the rotation of foods to be spread on the grid. This means not entering into a fixed for red meats, but alternating or alongside white meats, fish, and vegetables. In addition to being a piece of advice that nutritionists also agree on, this is also explained by another specific order of reasons. It seems that the alternation of meats and vegetables would also lead to a decrease in the area directly exposed to the flame.
A holy hand also comes from a previous marinating of food. Another aid stems from herbs and spices, especially useful for the high percentage of antioxidants. Then, of course, limit the exposure of food to smoking to the maximum. This will mean avoiding roasting or even browning food. However, in case that happens, cut it all off with a knife.
… and the last 5
Another fundamental measure and to which little attention is often paid is the cleaning phase of the cooking grids. It seems that it is precisely in the residues of food that remain attached to the networks, that the highest concentration of carcinogens luds. Cooking times must also be reduced to the maximum. Another unusual measure is the choice of coals to be used.
Hardwood coals would burn at lower temperatures and therefore be preferred to others. The choice of meat could also help to reduce the toxicity of the “operation.” What does that mean? Simply that the leaner meats or to which the fat has been eliminated, would be the most suitable to make on the grill. Finally, but not in order of importance, remember to turn the meat often, preventing only one side from being exposed for prolonged periods to the flame—an easy-to-execute vademecum for a healthier grill.
