1. Don't leave the food out too long. When food is left out for too long, bacteria multiply. Be sure to finish your food within 2 hours of taking it out of the fridge. If the outdoor temperature exceeds 32 °C, it is reduced to one hour. A portable refrigerator is recommended for outdoor grilling. 2. Avoid cross-contamination. Make sure to use separate cutting boards, utensils, pliers and plates when processing raw meat and cooked food. Any utensils that have come into contact with raw meat should be thoroughly washed before re-use, or clean utensils should be used to avoid cross-contamination. 3. Salting reduces carcinogens. Pre-salted foods not only enhance flavor, but also inhibit the formation of a potential carcinogen, heterocyclic amines, during grilling. According to the American Cancer Institute, Curing reduces the amount of heterocyclic amines formed during grilling by 92 to 99 percent. Four. Clean the grill thoroughly before grilling. This can reduce the process of barbecue smoke and other carcinogens. Warm up first. Preheat the oven for 15 ~ 25 minutes before grilling. It can make the baking tray and grill reach the proper temperature and also play the role of sterilization.
Four. Clean the grill thoroughly before grilling. This can reduce the process of barbecue smoke and other carcinogens. Warm up first. Preheat the oven for 15 ~ 25 minutes before grilling. It can make the baking tray and grill reach the proper temperature and also play the role of sterilization. 5. Do not use accelerants. Do not use alcohol and other combustion aids, it may be mixed with charcoal, the release of volatile organic compounds, leaving a bad taste in food and harmful substances. 6. Control the fire. When fat in food drips onto a charcoal fire, it ignites a flame, which can Polycyclic aromatic hydrocarbon carcinogens in the food. To reduce the flame, it is best to choose lean meat, or cut off excess fat, remove the skin of poultry. In addition, you should also prepare a water bottle, once a flame ignited, can quickly extinguish the fire, cooling. Seven. Meat should be heated thoroughly. The meat needs to be cooked long enough for the hard connective tissue to turn into a gel, and the breast meat (such as chicken breasts) needs to be roasted for 14 minutes at a temperature of at least 74 °C and the ribs for four minutes, scallops (which have very little connective tissue) take 2-3 minutes.
