The 5 Indigenous Tips for a Healthy Barbecue
There's no better season for barbecue or grill out in the open air than summer. There are more and more London households that are dying with enthusiasm to light a fire outside and throw a handful of appetizing steaks on the clean and polished grill – whether it's in the garden, at the villa, on a camping site or anywhere else.
This kind of food preparation is considered to be the best for people on a diet, since no extra oils are used. Yet, barbecue cooking is not always considered to be a healthy cooking method. Although the grilled ingredients have a lower percentage of fats, they can hide risks for your health. Cleaning your barbecue from the nasty food leftovers can help you a great deal - but you need to take even more precautions.
Cooking the meat at a too high a temperature produces chemical compounds, that are said to be carcinogenic and harmful for the organism. That's valid also for meat, that's cooked in another method, involving high temperature – frying.
Fortunately, you are not supposed to throw out and forget about your barbecue cooker forever. There are many ways to reduce the risk of HCA appearance, as London dietitians advice. Here are 5 rules on how to cook a healthy barbecue food.
1. Cut out the fats from the meat
The fats not only increases the meat calories, but when it's on the grill, it can be a catalyst for the formation of the aforementioned unhealthy compounds. Removing the fats before tossing the steaks on the grill will help you avoid this process. This way the HCAs that form when the fatty drops come in contact with the coal can easily be avoided. In the opposite scenario, the compounds transfer to the smoke in the grill and penetrate the meat.
2. Marinade the meat
You an decrease the harmful effects of the chemicals in the barbecued meat, by marinating it beforehand. The key is to use sour marinades, one of the basic cooking techniques, that contain lemon juice, vinegar or white wine. The sour marinade lowers the meat pH, diminishes formation of carcinogenic compounds and last but not least, improves its taste. Yet, you don't want to clean the barbecue from excessive marinade drops afterwards - make sure you dry the meat chunks beforehand.
3. Add spices
The spices and seasoning give the barbecue a new level of flavor, whereas some of them lower the amount of harmful substances. Which ones are the most appropriate? The spices with antioxidant activity, such as ginger, rosemary and turmeric. Those spices have additional health benefits, so, use them as you please.
4. Clean the barbecue and the meat from the charcoals
The black charcoals, that stick on the metal barbecue and the meat are really harmful. Before you eat the steak, grate off the obvious charred areas. Normally, you can avoid that unpleasant situation by leaving the flames to die out completely until the burning coal remains and then you place the meat on the grill. That's how you will prevent the charring process.
Professional BBQ cleaning London experts advice households to clean your grill regularly and every time before using it. Not only that the oil deposits can increase the risk of getting your barbecue on fire, but it will also provide you with a healthy cooking environment. Make sure all the barbecue parts are cleansed from the unpleasant food leftovers, too, as they will soon easily turn into charred grime.
5. Grilled vegetables, as a meat alternative
It's not bad to take a break from meat from time to time and cook a vegetarian barbecue. A mix of your favorite vegetables, barbecued, is a truly healthy and dietetic choice. There are some fruits that can also be grilled, such as pineapple, pears and peaches. You can enjoy them with yogurt and turn the dessert into a healthy meat as well!