August 13, 2023, 4:57 am | Read time: 2 minutes
If you want to grill healthily, you should pay attention to a few things. Not all foods are suitable for this method of preparation. Tips on what to watch out for.
When grilling, meat usually ends up on the grill. There are now some alternatives, such as grilled vegetables or halloumi cheese, but the classics are steaks and sausages. However, not all meat should be placed on the grill without caution. In some cases, harmful substances can form.
Do Not Grill Smoked or Cured Meat
Smoked foods or cured meat should not be grilled. Curing salt contains nitrite, which can react with the proteins in the meat at high temperatures to form carcinogenic nitrosamines. The Federal Center for Nutrition (BZfE) highlights this.
Related: Top Chef Ralf Jakumeit Reveals Absolute No-Go When Grilling
Catch Liquids in Trays
Experts also warn: If marinade, fat, and meat juices drip into the embers, a blue smoke can rise—along with it, toxic substances such as polycyclic aromatic hydrocarbons. These can transfer to the food. To prevent this, the BZfE advises: Do not place marinated food directly on the grill. Aluminum trays or foil can prevent dripping.
However, it is important to avoid seasoning with salts and acids before grilling. They can attack and dissolve the aluminum, potentially transferring parts into the food, according to experts. It’s best to salt the food only at the end of cooking and bring it into contact with acidic foods like tomatoes. Caution: Do not reuse aluminum trays. Stainless steel trays are even better suited. They are more durable and sustainable, as they can be washed and reused.
Tip: Fresh herbs and spices should generally be added to the food at the end to prevent burning.
with material from dpa