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.
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.