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Safe and tasty grilling
Table of Contents
1. Take care of the safety
Start with a clean grill: clean it thoroughly according to the manufacturer's instructions. When the grill is clean, burn it. Make sure it's warm enough it will help kill potential bacteria. If you're using a gas grill, check the burner holes to make sure they're free of any sediment to ensure safety. Prepare the grilling kit. After using a tick or spade for raw meat, thoroughally clean it with hot water and liquid before using them. Use two sets, one for raw meats and the other for ready-to-cook grills. Use single packets for each grill.2. Wait for a good time to barbecue
After you heat the grill, wait until the flame goes away and you get the so-called grill flame. This is the best time to start grilling. then the coals are heated and gray in color. When preparing food, remember to control the grilling temperature.3. Grilled products
Avoid ready-made, seasoned products It's hard to tell if they're fresh enough. Choose low-fat meat, lean pieces of beef (beef steak, ground beef), poultry (chicken, turkey), fish, seafood. Thick fish fillets such as tuna, salmon, can be grilled directly The other thin plates can be prepared in aluminum foil. When grilling vegetables, remember one to keep their flavor, they should be on the grill for just a few minutes. The best choice will be celery, mushrooms, paprika, peppercorns, smoked corn.4. Fresh or chilled
In order for the meat to have an amazing, distinctive flavor, it is advisable to rinse it with marinade and leave it for a few hours. The marinade may contain herbs, spices, vinegar, lemon juice, wine, green tea, and may also contain oils such as rapeseed oil. The addition of sweet products (honey) can develop the process of carmelization, i.e. the formation of brown and rusty skin. Never reuse marinade that has already been used for raw meat, seafood or poultry.5. Alcohol
The American College of Sports Medicine's statement on alcohol emphasizes the potential negative effects of alcohol on physical activity. It shows the negative impact of consuming high-yield drinks in high amounts on strength, muscle strength, regeneration rate and cardiovascular system. Dietary strategies introduced during post-training are intended to maximize regenerative processes and should begin within the first few hours of exercise. There is no doubt that the consumption of alcohol after exercise directly affects the regulation of the body, and the production of muscle, and blood circulation.6. Examples of regulations
You already know the basics of safe and healthy grilling.. now it's time to try them out in practice.. check out our recipe for delicious grilled food.7. Beef steak on the grill (supply for one serving)
150 g beef pulp (portion). Marinate: Red wine aged 50 ml (1⁄4 cup) Laurel leaf 1 g (1⁄2 cup) Black grain pepper (1 grain) 5 g (one teaspoon) Cabbage oil 40 g (1 cup). How to prepareIn a large bowl, mix all the ingredients of marinate.8. Grilled chicken chops
Chicken breast 150 g (1 serving) Red onion 50 g (1⁄2 piece) Red powder 60 g (1⁄4 piece) Chicken 100 g (1/2 piece).9. Cucumbers and other edible mushrooms
Chili peppers, a small slice of 5 g (1⁄4 slice) 10 ml of rapeseed oil (one tablespoon) 15 ml of lemon juice (1⁄4 teaspoon of fruit) 5 g of honey (1⁄4 spoon) 1⁄4 spoon (dried oregano) Dried peppers in powder (spinach) Black pepper (spice). Preparation Method In each bowl prepare a marinade, extract a chili pepper, olive oil, pepper oil, honey, turmeric, oregano dried, a peach in the sun, black pepper.10. Chicken breasts in yogurt orange marinade
Chicken breast portion (150 g) 1 g of pepper (pin). Marinate: Natural Greek type yogurt 50 g (2 tablespoons) 50 ml of orange juice (1⁄2 fruit) 20 ml of lemon juice (1 1⁄2 fruit) 2 g of tooth) 12 g of honey (slice) Chili pepper, with a small amount of 5 g (1⁄4 pieces) Tin 1 g (pin).. Method of preparation: In the bowl prepare marinate, remove all ingredients thoroughly.11. A grilled salmon filet with mango sauce, cinnamon and mint
150 g) Black onion 1 g (pipe) 5 g (slice) of rapeseed oil. Salsa: Onion cut into a pen 30 g (1⁄4 of a teaspoon) Imbir, slightly sliced 1 g (1/4 of a Teaspoons) Mango, shredded and chopped into a cone of 40 g (1⁄4 of a tea) Pomodoro 80 g (1 piece) Lemon juice 20 ml (1⁄3 of a fruit) Fresh coconut 1g (1⁄2 of a leaf) Salt: 1 g of fresh olive oil (1 1⁄2 of a spoon) Olive oil 10 g (fried) Minced 1g (pepper).
