Thursday, September 11, 2008

Grilling Safety

According to the article that I was reading, it states that marinating helps keep grilled meat safe which i do believe and it help reduce the amount of cancer causing . So, maybe if you like to grill meat, you are safe.

And for safety grilling, here are some suggestions from an expert to help reduce HCA risk.

~Cook your meat in the microwave for a minute or so before grilling. This gets the HCAs out of the meat and into the juice, which you should throw out. "Then you can cook it really well done and have no HCAs," Felton said. Precooking a hamburger for a few minutes in the microwave reduces HCAs by up to 95 percent.
~Reduce the overall temperature by flipping the meat multiple times each minute.

~Don't cook meat to "well done." (w/c i do like to have it well done) Use a meat thermometer and cook poultry to an internal temperature of 165 to 180 degrees F, ground beef, pork and lamb to 160 to 170 degrees F, and beef steaks and roasts to 145 to 160 degrees F.

~Grill vegetables. "Vegetarian cooking on the grill isn't the same as meat grilling.

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