9 dangerous habits when cooking grill
- Mistake # 1: improper thawing of meat
- Mistake # 2: overdone or underdone food
- Error # 3: refusal of spices
- Mistake # 4: skip the marinade
- Mistake # 5: forgetting to wash equipment
- Mistake # 6: habit to brush the grill with a wire brush
- Mistake # 7: food with lots of fat
- Mistake # 8: irregular turning meat on the grill
- Mistake # 9: unwashed hands after handling meat
A picnic is a fun and tasty experience, especially if it is accompanied by hot meat, sausages and vegetables on the grill or barbecue. In late spring and early summer is a favorite pastime of people from different countries of the world. But some bad habits and non-observance of rules during cooking can ruin all the fun. Food poisoning at the picnic season is one of the most common reasons for visits to the doctor. What mistakes should be avoided?
Mistake # 1: improper thawing of meat
Experts say that the habit of defrosting meat at room temperature or under hot water — is harmful. Such ways of preparation of meat to grill can stimulate the growth of bacteria. The safest way to defrost meat or fish food in the fridge. For example, a pound of ground meat will be released throughout the day. You need to expect. If the ground meat needs to be thawed faster, you can close it in a plastic bag and submerge it in a bowl of cold water, changing the water every half hour, until the meat is ready for grilling.
Mistake # 2: overdone or underdone food
According to statistics, people who prefer well-cooked and slightly overcooked meat, poultry or fish with a thick crust, have a 15% increased risk of high blood pressure compared to those who choose meat with a medium or light levels of doneness. It is believed that chemical substances produced by cooking meat at high temperatures over an extended period of time, increase oxidative stress, inflammation and insulin resistance, which may increase the risk of developing hypertension.
But the habit of mediarelate meat food products or meat is undercooked — dangerous: the dish can contain such harmful bacteria as Salmonella and E. coli. The disappearance of the pink color — not the best way to determine the readiness of meat. That the food was safe, the optimal solution is to arm yourself with a special thermometer that determines the readiness of meals. During cooking, insert the tip of the thermometer into the thickest part of the meat to check the internal temperature of the product: minced meat and poultry normal rate 70-71° C for one piece of meat and fish to 63° C for poultry — 71° C.
Error # 3: refusal of spices
Habits to use ready-made store-bought marinade and to avoid the use of natural spices the experts do not approve of. Eminent chefs prefer dry rubbing meat with natural spices, rich with nutrients. So, in their opinion, better meat retains its quality, pelucas delicious, fragrant and juicy. International studies confirm that the power is with the inclusion of black pepper and other antioxidant-rich spices (rosemary, thyme and oregano) is good for health.
Mistake # 4: skip the marinade
Scientists from the American Institute for the study of oncological diseases is recommended before cooking whole pieces of meat on the grill marinate for at least 30 minutes in the refrigerator but not at room temperature. This will create a protective barrier on the outside of the meat, which will prevent the formation of carcinogens when exposed to flames. Besides a well-chosen combination of vinegar, lemon juice or wine with the addition of natural herbs and spices reduce the formation of harmful heterocyclic amines.
If these chemicals are often caught in the human diet, they can cause cancer. Amines are formed when the proteins in meat are exposed to high temperatures. If the menu is pork, then it is better to marinate for about four hours, leaving under the yoke in the fridge. So it is possible to reduce the formation of polycyclic aromatic hydrocarbons.
But it is important to remember that in the marinade, which was meat, often develop bacteria (especially if the meat is marinated at room temperature). These substances are living on marinated steak, chicken or fish, can grow and contaminate the marinade. Therefore it is better to abandon the habit of preparing meat pour the remaining marinade so as not to contaminate the dish with harmful bacteria. Alternative watering — lemon or wine.
Mistake # 5: forgetting to wash equipment
To use a dirty grill or utensils, or to clean equipment Nematillo and wrong — of bad and dangerous habits. It is desirable to have two spatulas or forks: one for raw meat and ready. When the instrument was removed from the marinade raw meat touches ready-made product to the surface of the food can get harmful bacteria and cause food poisoning. Before you touch the meat ready, it is necessary to wash utensils or use new. The same rules must be respected for cutting boards and dishes if they had raw meat.
Mistake # 6: habit to brush the grill with a wire brush
Definitely to clean the grill and grill utensils you need to regularly. But experts advise to abandon the habit of doing it with a brush with wire bristles. According to one study, from 2002 to 2016 because of these brushes for urgent assistance to more than 1600 people. The main reason is the small bristles that remain on the grill after cleaning and fall on food and ready meals. This leads to painful injury to the mouth, throat and tonsils.
Mistake # 7: food with lots of fat
Regular food with lots of fatty beef, lamb, pork or poultry with crispy skin increases the level of cholesterol, which then increases the risk of heart disease, stroke and other dangerous health conditions. But the grilling fatty meat causes another problem: at high temperatures the fat is charred, increasing the amount of carcinogens on the meat surface. Besides neatly cut with no extra fat pieces of meat will be cooked faster.
Mistake # 8: irregular turning meat on the grill
Like when cooking pancakes, we cannot allow the meat burnt. It is important near the grill throughout the cooking. It is recommended to turn pieces of meat at least once a minute until it is cooked. It’s a constant rotation gradually increases the internal temperature of the meat, which reduces the formation of harmful substances up to 100%. While frying cutlets or sausages, it is desirable to move them from place to place throughout the area of the grill: when the fat drips in one place, or start a fire. If the flame touches the meat, it will trigger the formation of carcinogens.
Mistake # 9: unwashed hands after handling meat
Every time after touching your hands to the raw meat you need to wash you hands with warm, soapy water for 20 seconds. This helps to avoid the spread of Salmonella and other diarrhea-causing bacteria. Wash hands even after thorough rinsing meat under running water.
Uses photographs Shutterstock