Mistakes to avoid when eating grilled meat, you should know

Turn on the grill without cleaning it first

Clean the grill before you start grilling. You can clean the grill with a wire brush.

Although the high heat of the grill may kill germs, cleaning the grill will help keep any lingering odors from sticking to your meat or food, and you'll be sure to keep your food safe by cleaning it.

Illustration photo. (Photo source: Internet)

Use the same utensils to handle raw and cooked meat.

Using the same utensils for both raw and cooked meat can transfer harmful bacteria to the food. Always use separate utensils for handling raw and cooked foods, and wash your hands thoroughly after touching raw meat.

Additionally, grill grates harbor bacteria and old food particles that can contaminate fresh food. Therefore, you should replace or clean your grill grates regularly. Likewise, it is essential to clean the grates and related tools after use.

Place meat directly over fire or charcoal while grilling.

Leaving meat directly on fire or charcoal during grilling makes food more likely to produce carcinogens as well as change the color and flavor, causing the meat to burn when grilled.

Grill them on the grill, constantly turning the meat. When the meat is just cooked, slowly remove it from the heat source, doing so will make the meat tender and not too tough. At the same time, do not place the meat too close to the big fire on the charcoal stove because it will easily burn the outside but still be raw inside.

Use aluminum foil to wrap grilled food.

Wrapping meat in aluminum foil with a layer of butter is a quick and easy way to prepare grilled food. However, aluminum foil when exposed to high temperatures can melt and seep into the grilled meat. Regular consumption of grilled meat wrapped in aluminum foil can cause memory loss, especially in the elderly.

Baking at too high a temperature

Grilling meat at very high temperatures can create toxic chemicals such as heterocyclic amines and polycyclic aromatic hydrocarbons, which have been linked to cancer risk. Instead, maintain a moderate grilling temperature and avoid burning the meat to minimize the negative health effects.

Additionally, before cooking, meat and other perishable foods should be refrigerated until close to grilling time, avoiding leaving them out for more than 2 hours as this can cause bacteria to grow.

Too much seasoning when grilling meat

Marinating meat with too many spices and sauces not only makes the meat burn easily but also increases the amount of salt in the body. Therefore, it is best to mix your own sauce to dip the meat, at the same time, this also reduces the production of carcinogens. Although marinating meat with garlic, coriander, fruit pulp and spices rich in vitamin E such as chili powder... can reduce the production of HCA by about 70%, when grilled, they burn the easiest. Therefore, you should filter the juice to marinate the meat and discard the residue.

Some notes when grilling food

- Always make sure the grill is cleaned before grilling to minimize burnt residue, thereby eliminating cancer-causing toxins.

- When grilling, especially with charcoal grilling, you should choose lean meat over fatty meat, because fat will increase the heat of the fire, thereby producing a lot of smoke containing toxic substances.

- Marinate food overnight, or at least 30 minutes before grilling to create a barrier between food and heat, thereby reducing the formation of HCAs - one of the toxic substances that cause cancer.

- Turn food frequently so that all sides are heated to minimize heat absorption time.

- Always control the temperature during the baking process to ensure the heat is not too high.

- You should combine grilled meat with vegetables and fruits to help limit the risk of cancer when grilling.

- Instead of grilling with charcoal, switch to electric grilling to limit the formation of smoke and fire that seeps into the food.

Source: https://kinhtedothi.vn/nhung-sai-lam-can-tranh-khi-an-thit-nuong-ban-nen-biet.html