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BBQ and outdoor picnic season is starting soon. And charcoal frying is one of the ways to prepare food. We have already made a selection of the most delicious marinades for meat, fish and vegetables.
Any cooking, from the point of view of scientists, is a chemical reaction. In the process of grilling, a combustion process occurs, during which a large amount of useful and harmful substances are released. The final taste of the dish largely depends on this. Here are a few rules you can use to improve the taste of ingredients.
Electric and gas substitutes
A gas or electric grill is a convenient tool for those who are not comfortable starting a fire every time. However, in terms of chemistry, it is an open fire that will give the meat the best flavor and aroma.
The combustion of fat and juice falling on hot coals plays an important role. The aromatic compounds that are released during the combustion process become the determining factor. Experienced grillmasters know that charcoal and wood chips add characteristic flavor and aroma to meat.
Temperature and carcinogens
A real steak is not only completely fried. Connoisseurs order a piece with blood and juices. When meat is grilled at very high temperatures, chemical reactions produce heterocyclic amines and polycyclic aromatic hydrocarbons – the source of the meat’s incredible flavor. The same processes are responsible for the release of hazardous carcinogens. Doctors advise you to fry the meat until black. The charred lump contains several times more carcinogens.
Frying cutlets
When shaping the burger patties over an open fire, make one large donut-like hole or several small holes in them. This secret will help distribute the heat more evenly and quickly kill bacteria from the minced meat. At the same time, the cutlets will retain their juiciness and cook quickly without roasting until dark.
Beer as an additive
Pre-marinating meat in beer and spices such as rosemary and garlic reduces the formation of carcinogens during frying. Marinades are rich in antioxidants that inhibit the buildup of harmful substances.
And other products
Any food that is grilled is subject to the same chemical transformations as meat. Knowing this, you can get amazing dishes from vegetables and fruits rich in moisture. The excess liquid evaporated will leave a richer, concentrated flavor in the starting products.