With the Fourth of July weekend rapidly approaching, what better time to watch a new American Chemical Society (ACS) video on the dos and don’ts of cooking your favorite foods on the barbecue grill?
The Chemistry of Barbecue shows in brilliant high-definition detail how to cook those steaks to give them the most flavor and how to prepare these outdoor meals as healthfully as possible. The video, released today, showcases a lecture on the topic by Shirley O. Corriher an award-winning author whose latest book is BakeWise: The Hows and Whys of Successful Baking, and Sara J. Risch, Ph.D., noted food chemist and founder and principal in the consulting firm, Science by Design.
The video was produced by the ACS Office of Public Affairs and features grilling tips like these:
• Don’t over-cook meat. Excessive browning or charring forms potential carcinogens.
• Pre-boil those ribs. It removes fat and reduces flaming, which will burn the meat.
• Aroma compounds rising off charcoal and wood chips enhance the flavor of grilled foods.
• Marinating meat before grilling may reduce burning and formation of potential carcinogens.
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