FOR IMMEDIATE RELEASE | June 16, 2010
New American Chemical Society video features tips on grilling and barbecuing
WASHINGTON, June 15, 2010 — 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 steaks to give them the most flavor and how to prepare 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.
Media Contact:
Michael Bernstein
202-872-6042
Michael Woods
202-872-6293
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 (cancer-causing substances).
- 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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