If you have thought to have some fun and enjoy the real delicious taste of the food then try barbecue. It’s a healthy cooking technique, but keep in mind that in these sterile times our stomachs just can’t handle a rough and ready approach to food hygiene. For this reason all you need to do is following some basic rules like:
1. Keep all your perishable ingredients in the fridge until you’re ready to serve them.
2. All frozen meat should be thoroughly thawed out before you put it on the barbecue, otherwise it may appear to be cooked on the outside but will be raw on the inside.
3. Wash your hands before handling food to avoid any cross-contamination.
4. Make sure your barbecue is hot enough before you start and turn your meat during cooking time so that it cooks evenly throughout.
5. For extra safety, ensure all meat, particularly chicken, pork, sausages and burgers is cooked throughout. You can be less concerned with steaks and lamb chops. Ensure fish is cooked throughout too.
6. Watch out for dripping meat and fish juices, avoid trailing raw meat or fish over cooked and do not use leftover marinade as a sauce.
7. Don’t leave food out in direct sunlight, pick a shady spot or indoors for your buffet table.
8. If you are planning to be serving food over the course of an afternoon, put salads, meats and other perishable foods out in batches in fresh bowls.
Which food tastes delicious and keeps most its nutrient values while barbecuing?
Marinating vegetables will help them caramelize better when they’re grilled, and it’s the caramelization that brings out the very best flavors. Place vegetables in a marinade for about an hour before putting them on the grill. Or, coat the vegetables with a little olive oil or canola oil.
According to chefs, the trick to grilling vegetables is cutting them into shapes and sizes that cook well on the grill. When you cook them over direct medium heat, turning frequently, they’ll usually be done in 8-10 minutes (sometimes less, depending on the vegetable).
Some of the best vegetables to grill include:
Red, white, or sweet onion, sliced into 1/2-inch thick rounds.
Corn on the cob
Mushrooms. Grill portabellas like a burger or them cut into thick slices; grill small mushrooms strung on a skewer or kabob.
Eggplant, cut lengthwise into 1/4-inch slices.
Zucchini, cut lengthwise into 1/4-inch slices.
Asparagus spears. Just trim off the white end and grill the spears whole.
Meat Like vegetables, grilling brings out the savory goodness of many different meats. And you already know that lean meat is a great source of vital protein. Protein is an essential nutrient that your body uses to build new cells, maintain tissues, and synthesize new proteins that make it possible for you to perform basic bodily functions.
Here are the healthiest types of meat you should be grilling:
- Pork tenderloin
Facts source: BBC Good Food