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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