- Charbroil
To charbroil is a means of
cooking by placingmeat ,fish , orvegetable s on a flat, horizontally-lined surface. Thesteel grid -like lines are then heated by afire below, which then creates the burned "lines" on a steak's surface.Charbroiling is a better means of cooking meat to well-done or near there instead of
broiling it "au jus" because of the speed and tenderness it can maintain. It also does not dry out the meat.However, studies have shown that charbroiled (and
barbecue d) food may containbenzopyrene , a knowncarcinogen [ [http://www.scorecard.org/chemical-profiles/summary.tcl?edf_substance_id=50-32-8 Scorecard: ranking 9/10] ] Fact|date=May 2007. Heterocyclicamine s and polycyclicaromatic hydrocarbon s are chemicals that are formed during the grilling and frying and barbecuing of certain so called "muscle meats" such asbeef ,pork ,poultry , andfish . [ [http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines National Cancer Institute] ]An example of charbroiled food is
Hardees thickburger s.References
External links
* [http://www.pygmies.info/food.html African Pygmies charbroil cooking]
* [http://purplemedicalblog.blogspot.com/2005/04/barbecue-meat-chemicalsgrilling-and.html "Barbecue Meat Chemicals:Grilling and Cancer"]
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