Presented on YouTube.com by Bytesize Science blog of The American Chemical Society (ACS)
Online — 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 ACS video below showcases a lecture on the topic by Shirley O. Corriher, an award-winning author, and Sara J. Risch, Ph.D., a noted food chemist.
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In the video, Shirley and Sarah provide helpful 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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