If you have a small family or a large broiler (your oven is perfect for that) you can grill food in a healthier way.
Ok, some people complain about the difference between grilling and broiling. Is it to different? Of course not!
Grilling and broiling both use intense direct heat to cook foods.
Grilling is the act of cooking with direct heat source in order to be able to sear the food. Searing the food will keep the minerals inside and thus allowing their natural flavors thereby reducing the use of salt.
You don’t need to pre-heat the oven. just use the direct heat from the Electric Salamander. If you think that the air density inside the oven is to high, you can let the door open while cooking.
Different types of food need different temperature levels:
– Red meats higher temperatures
– White meats and fish, low temperatures
To grill/broil in order to get the best meal exempt of the carcinogens caused by a wrong grilling system you just need to follow this:
– Use a tray that enables the placement of a grid on top.
– Put water and if you want you can use some herbs.
– Put food in the dish and put in the oven following the instructions on the distance by type of food.
The water will avoid the production of PAHs – Formed when dripping fat flares up, charring the underside of the meat. In reality, you can get PAH’s when you burn your toast. You also will contribute to maintain the minerals inside of the food due to the existing air density caused by this method. Due to this trick, only the fat will fall on the water.
The food under the heat source will avoid the production of HCAs – Found inside the meat, not just on the surface, and can’t be easily scraped or trimmed off. Also in contrast to PAHs, HCAs aren’t necessarily more likely to be produced during grilling, they can be created when cooking in an ordinary frying pan if it’s hot enough. HCAs are the result of reactions between chemicals in muscle meat produced by high heat or prolonged cooking.
As you can see, this system avoids you to microwave food or even marinate the food removing their natural flavors, which is generally recommended to do before grilling to reduce the risk of cancer.
However, this system is not functional if adapted to restaurants. The application of this system in industrial concepts becomes expensive and low productivity. At home it works perfectly
If you need any other tips of more information, feel free to send us an email.