Swan Thursday: How will you swing today? -See the advice of experienced bakers and … scientists

There is a strange … cult of barbecue by the male population and many believe that this is due to the male ormephytos which they speculate explains the choice of many men to be hunters or fishermen.

Although modern science emphasizes that the idea that a man is a good roaster is based purely on social stereotypes and that historically women were more concerned with baking than men with anything related to food preparation, many men have a relationship … of worship with their grill and they want to pretend that they are good grills.

Today, Swan Thursday, the grills will literally catch fire and innumerable quantities of meat will be grilled.

See the three basic tips that gastronomos.gr gives to all aspiring roasters.

If we want to cook on the coals or on a gas grill

• If we cook on the coals, the embers that we will prepare must be well digested, in order to cook properly and safely. Half-lit, black or gray-black coals emit dangerous carbon monoxide and carcinogenic polycyclic hydrocarbons. On the contrary, in coals that have become gray, hot, well-digested embers, the combustion is perfect, complete and the dangerous compounds cease to be released. Digested, therefore safe and correct for baking, is the ember that: – does not emit white smoke – does not emit flame.
• Every meat needs a different intensity of fire. If you have a gas grill, it is very easy to adjust – you only need to turn the switch to the appropriate display. If, however, we cook on the coals, we test its intensity as follows: We put our hand at the height where we will put the grill (usually 10 cm from the coals). If it lasts for a maximum of 5 seconds, it is possible. Moderate to strong is the one that our hand can withstand for about 8 seconds, moderate the one that can withstand for 10 seconds and so on. If during the cooking we need to reduce the intensity of the fire, either raise the grill a ladder or break the embers with a long tongs, dilute the coals and always try with our hand.
• If they are in danger of grabbing the meat before it is done, do the following: If you have a gas grill, lower the heat and continue cooking with regular turning. If we cook on the coals, we raise the grill higher or we dilute the embers. Many times, in LPG grills, the fat that falls on the metal perforated plate (heat diffuser) located under the grill lights up, as a result of which the flames “lick” the meat, preventing the correct and safe cooking. We will also see that the flames persist even when we lower the fire. What are we doing; Pour coarse salt on the flames and, if this does not calm them down, then turn off the heat completely. The flames may persist for about another minute, but then stop and disappear. The plate is so hot that it is usually enough to finish cooking the meat, but if necessary, turn on the heat after a while on low heat. After baking, clean the plate of burnt fat.

It is not enough to be a good roaster, you must also cook healthily

According to scientists from Harvard University, who provide life-saving advice, when cooking on charcoal, certain rules must be followed, otherwise the otherwise delicious grilled meat can prove to be harmful to health.

Their tips:

Thoroughly clean the grill

Before and after cooking, you must carefully clean the grill with the special hard brush, in order to remove any charred meat residue. Otherwise, it can pass to the next meat to be cooked on it. This is important because when meat is temporarily exposed to high heat and charred, the following can form on its surface:

– Heterocyclic amines (HCAs)
– Polycyclic aromatic hydrocarbons (PAHs)

Both are carcinogenic chemicals that we should not consume. It has been found that these carcinogens are 3-4 times more in charred meat than in unburned meat.

But be careful: after cleaning with the brush, you must rinse the grill very well. Only then will you ensure that no “hairs” from the brush will remain on it, which can pass into the meat. Cases of internal organ injuries have been reported in people who accidentally swallowed them.

Reduce exposure to fire

Before you start cooking, remove the visible fats from the meat. The fat dripping on the coals is responsible for the re-ignition of the fire and the big flames.

Also cook the meat on the lowest possible heat, even if it means extending the cooking time. When we cook meat on a lower heat, it is less likely to burn and “char”. In addition, the formation of heterocyclic amines and polycyclic aromatic hydrocarbons on its surface is reduced.

It is also a good idea to push the coals to the side of the grill. Another solution is to cover the grill with foil, in which you will drill holes. You will then touch the meat on it.

Also do not forget to constantly turn the meat on the grill. Studies by the Lawrence Livermore National Laboratory, USA, have shown that if we turn the meat every 1 minute, the formation of heterocyclic amines is sharply reduced.

Marinate the meat

Marinating is another way to reduce carcinogens on meat when grilling. As long as it is made with the right materials and lasts a long time.

Scientists from Kansas State University have discovered that black pepper can almost eliminate the formation of heterocyclic amines. That is why they recommend marinating the meat in a mixture that will contain plenty of black pepper, oregano and garlic.

Other spices that act protectively against the carcinogens produced by fire are:

• Rosemary
• The thyme
• The royal
• The sage
• The marjoram
• The carnation
• The spice

But it is equally important not to marinate the meat indefinitely. An hour or two is enough, they say. If it is not possible to marinate before cooking the meat, be sure to spread it constantly with a mixture that will contain plenty of lemon and oregano, among other things.

Grill vegetables on the grill

Just because it is Swan Thursday does not mean that you will only eat meat. Grilled vegetables are just as delicious. Onions, peppers, mushrooms, zucchini, and aubergines are deliciously grilled. It is good to spread them with a little olive oil so that they do not stick to the grill.

Beware of food poisoning

It is important to follow the rules of hygiene in whatever way you cook, therefore also when grilling. Therefore, keep raw meats, poultry, cold cuts from vegetables and other foods (eg cheeses) in separate containers. Discard the marinade you used in the meat and do not use it to spread it while cooking.

Make sure the meats are well cooked before removing them from the heat. Be careful, however, not to come in contact with the raw meat that you will cook next on the grill.

When cooking is complete, transfer the prepared food to a clean platter. Use clean tongs to remove them from the grill and not the one with which you turn the raw meats.

Any utensils emptied of raw meat must be transported immediately to the kitchen for washing. The same goes for the other equipment you use for cooking meat. Finally, do not pour over the meat the mixture (eg oil oregano) with which you spread it while it was cooking.

Sigmalive

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