The barbecue season has started – what do you have to consider?
With the warm spring days, this is heralded. Here are a few tips to make grilled dishes healthier and tastier. Almost all types of meat, fish, fruit and vegetables are suitable for grilling, apart from canned and smoked meat. 1. There are some important grilling techniques. The best time to put food on the grill is when the coals are getting hot. It is worth using perforated aluminum pans as they prevent fat from dripping onto the charcoal and creating toxic fumes which contain benzopyrene which is a potent carcinogen and mutagen.
2. If you eat meat, you have to have a salad with it. A grilled meal is full of free radicals that are bad for your health. A simple and valuable counterattack against them would be to prepare various salads that are high in vitamin C and use vegetables such as peppers, zucchini, onions, mushrooms and tomatoes. 3 How to avoid excessive burning? The easiest way is to use a food thermometer. The temperature of the meat should be at least 70 °C 2 minutes before removing the shells, e.g. B. with roast pork neck. Do not cut the meat into thick slices or the dish will become too dry. Wrap the fish in aluminum foil. 4. Marinade ingredients affect the taste and quality of the dish. The main ingredients for a marinade are: soy sauce or balsamic vinegar, olive oil, often lemon juice, wine, and even cherry liqueur. However, spices must be included in the marinade and the choice is huge: salt, garlic, cumin, ginger, allspice, black pepper, bay leaf, rosemary, tarragon, fenugreek, marjoram (oregano), etc. For marinating you should only use natural, organic ones Use spices, preferably freshly ground, mixed with vegetable oil, without artificial breading and sauces. The end result is tender meat with a natural flavor and enticing aroma.
5. Moving from the kitchen to the terrace or garden is worth recommending, but only under certain conditions. If you choose the meat variant of the dish, you should opt for less fatty products, preferably accompanied by vegetables, especially salads. For example, 100g of pork has 300kcal and 100g of chicken breast has only 100kcal. 6. But there are certainly those who opt for grilled vegetables. Eggplant, courgettes, zucchini, tomatoes, corn, peppers or carrots are great for grilling. Marinate them without salt for 2-3 hours. You can check if the vegetables are done by pricking them with a fork. It should go into the vegetables without resistance. 7. Instead of white bread, nutritionists recommend eating whole grain bread. And of course you can also quickly and easily grill baked goods such as bread by brushing it with vegetable oil and rubbing it lightly with garlic.