Move Over, Meat! These Recipes Prove There's So Much More to Grilling Than Steak & Burgers (2024)

FAQs

What are the changes that occur when meat is grilled? ›

What happens when you cook meat? – Myoglobin is made of a protein and a heme ring, which contains an iron atom, both of which change when meat is cooked: The protein denatures, and the state of the iron changes. These transformations shift the color of meat from purplish/pinkish/reddish to tan/brown.

The high heat and direct contact with your grill can make foods crispy on the outside while keeping them moist inside – all while adding a smoky flavor to your meal. Research has found that grilling may reduce your risk for many chronic diseases, including heart disease, certain cancers, and type 2 diabetes.

Although fried food may be tasty with a great texture, it is harder to digest than grilled foods. This is because of the high amount of fat absorbed by the food as it cooks. Foods with a high fat content exert more pressure on the digestive system and organs. This contributes to disorders of the digestive tract.

The best burgers are made from freshly ground, high-grade beef chuck in an 80/20 mix (meat to fat). This is just the right ratio to keep your burger patties juicy but not falling apart. Since burgers are made from minimal ingredients, the beef you use makes a real difference in flavor.

Keep the flame low, and flip burgers frequently to prevent these substances from forming. Another strategy: Fire up the flames on one side of the grill, but do most of the cooking on the other and finish the burger over high heat.

Heat helps to break down the proteins and fats in the meat, while smoke adds flavor and aroma. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that creates the delicious flavor and aroma of BBQ.

This distinctive taste comes from the smoke generated when fat and juices from the meat drip onto the hot coals, creating flare-ups and smoke that envelops the food. The high heat of charcoal grills also allows for a quality sear on the surface of the meat, contributing to a more complex flavor profile.

That red liquid is water mixed a protein called myoglobin. See as meat ages, the muscle tissue breaks down – and it doesn't take long. The water and myoglobin cells inside the meat are released and voila, a red blood-like liquid emanates from the meat when it is prepared.

Grilling, roasting, baking, broiling, steaming, press cooking and slow cooking are some of the healthiest ways to cook meat. And yes, you should avoid deep-frying it. “Avoid marinades and sauces that are high in sugar and sodium,” she adds.

Grilled steak has a smoky flavour and is a healthier option, while pan seared steak has a rich, caramelized flavour and is convenient for indoor cooking. Ultimately, the method you choose will depend on your personal preference and cooking style. Try both methods and decide which one is right for you!

What is the healthiest way to cook? ›

Choose to steam, bake, grill, braise, boil or microwave your foods, rather than deep fry them. Use non-stick cookware. Microwave or steam your vegetables instead of boiling them to retain the nutrients.

Consuming foods fried in unstable oils can have several negative health effects. In fact, eating them regularly can put you at a higher risk of developing diseases such as diabetes, heart disease, and obesity. Therefore, it's probably best to avoid or severely limit your intake of commercially fried foods.

Either way, a few simple steps can help lower cancer risk – such as gently frying bacon on a low heat, using extra virgin olive oil, or lower oven or grill temperatures and switching to non-fried, nitrite-free processed meats.

Grilling can create cancer-causing chemicals

Studies show HCAs and PAHs cause changes in DNA that may increase the risk of cancer. HCAs develop in meat when amino acids and creatine (muscle proteins) react to high heat. Time is your enemy: The amount of HCAs increases the longer meat is exposed to the heat.

Answer and Explanation:

The grilling of a hamburger is a chemical change because it involves the use of heat to excite the electrons present in the molecules of the hamburger which ultimately results in the changes in the chemical composition of the hamburger and it gets cooked and ready to eat.

Once the surface is dry, the heat causes the proteins and sugars on the outside of the meat to undergo a reaction called the Maillard Reaction. This reaction produces a complex mixture of molecules that make food taste more savory or “meaty” and adds depth to scents and flavors.

Depends on the style burger you're looking for. A skillet will retain more fat in the burger, yet typically a skillet is reserved for smash style burgers. While a grill will provide more smoky flavor and will take away some of that extra grease. My view would be typically yes but that's because I like them that way.

Conduction heat is when energy from the direct heat source is transferred to the food. A good example is transferring heat from the grill grate (heated by the direct flame/heat) to the hamburger patty above. Convection heat is when heat energy is carried to the food by air, water or oil.