Try cooking your meat in a cast-iron skillet on your grill top.
As soon as it is warm enough for shorts and sandals, many of us start firing up the grill. Sure, it makes a hot day even hotter, but that's part of the fun of this time-honoured summer tradition.
HCAs form when animal proteins are cooked with high heat, typically above 428 degrees F; they can also occur when roasting meat for a long time or pan-frying at elevated temperatures. Canva 1) Grill with gas The smoky flavours that charcoal infuses into grilled meats are undeniably delicious, but cooking with gas is the healthier option. The simple reason? Charcoal burns hotter, and cooking with high heat is where the danger lies. Gas grills are also easier to control, so you can fret less about over- or undercooking your meat.
Another benefit of a clean grill? A lower risk of foodborne illnesses. No one wants steak with a side of salmonella. You can also mix things up by grilling fruits . The sugars in fruit caramelize beautifully on the grill, providing a rich counterpoint that elevates the flavours on your plate — especially when paired with spice. Grilled fruits make for gourmet ingredients in summery cocktails and mocktails too.Canva 4) Pick the right protein We'd all do better to limit our intake of processed meats.
Experimenting with marinades packed with herbs and spices is a marvellous way to flex your culinary creativity while reaping the benefits of the antioxidants and polyphenols found in fragrant ingredients like rosemary, sage, clove, and cinnamon.
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