Cooking is something that I know very little about. In fact 'very little' is an overstatement. If it's not a microwave or a barbecue, I am pretty clueless. That's why I was pretty happy to read a post today by our sister site, Diethack.
In his post, Harry explains the basics surrounding the differing styles of cooking. He includes everything from steaming to poaching. Here are his comments on grilling and broiling:
- Try remove the maximum amount of grease possible from the meat you are going to cook. Fats that drip on the hot heating element or charcoal produce cancer causing emissions.
- It is very difficult to remove all the fats from your meat. In this case just wrap your meat in aluminum foil before grilling.
- If you don't appreciate red meat, cut the meat in thin slices. They will be thoroughly and homogeneously cooked faster.
- A good marinade will give a good flavor to your food. Use lemon juice, herbs and spices and allow your meat to marinate for at least 2 hours.
- If you are grilling chicken, it is best to remove its skin.
- Never leave your food unattended when grilling or broiling. The food cooks so fast that it can be ruined quickly by burning it.
- Always do grilling in open spaces or in well ventilated areas.
- Always keep a fire extinguisher nearby in case things get out of control.
