With the arrival of summer comes the smell of sizzling food on the grill, as it wafts from across the neighborhood, and backyard dining is once again the norm. According to the Health, Patio, & Barbecue Association, 7 out of 10 families in the U.S. own a grill, making it by far the most common outdoor cooking method. And there's no doubt that summer wouldn't be the same without one.
One of the best things about grilling food, aside from getting out of a hot kitchen, is the fact that it's so simple. You can literally throw meat – or your chosen protein – on the grill along with some vegetables, and you have a delicious meal cooked in minutes. But there are some tips and techniques out there that can help ensure that grilling is simple and healthy.
Why does grilled food taste so good?
Grilling seals in the juices and sheds the fat, slightly searing the outside and leaving the inside juicy. This brings out the naturally delicious flavors of the food you're cooking.
How hot should the grill be?
In their book Born To Grill, Cheryl and Bill Jamison instruct grillers about the "hand test," in which you hold your hand over the grill to determine its heat level. When holding a hand an inch over the grill, how many seconds can you keep it there? General guidelines are:
- 1 second: High heat (steaks and seafood)
- 2-3 seconds: Medium-high (pork tenderloin)
- 3-4 seconds: Medium (pork chops and chicken)
- 4-5 seconds: Medium-low (vegetables and some fruits)
In some cases, like with a larger roast or pork tenderloin, you want to start on high heat to sear in the juices, and then move it to a lower temperature to cook it slowly the rest of the way.
Is grilling healthy?
Grilling is considered a healthy cooking method, especially for meat, as the fat is able to drip off into the flames resulting in lower-fat meals. However, there has been some concern about grilling and carcinogens.
What about carcinogens?
According to the U.S. Department of Health and Human Services, heterocyclic amines (HCAs) are carcinogens that form during the cooking of "muscle-derived foods" especially in well-done meats. Polycyclic aromatic hydrocarbons (PAHs) are another carcinogen that has been linked to cancer and found in grilled foods. Made up of chemicals produced from the incomplete burning of coal and oil, it's also found in charred foods. PAHs develop when fat drips onto the heat source creating smoke.
How to limit carcinogen consumption?
The American Cancer Society says you can still grill and be healthy by limiting PAH and HCA consumption. But since there are no specific guidelines or regulations for consumption, it leaves consumers to decide. Techniques include:
- Trimming fat or using lean meats
- Flipping meats regularly
- Grilling on foil with small holes
- Applying marinades before cooking
- Avoiding charing foods
For any insurance questions, call or contact Robins Insurance today.