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Monday, April 30, 2018

BARBECUE AND HEALTH: Zoom on vertical cooking

The barbecue is synonymous with summer holidays with family, parties with friends, friendliness. This very popular cooking method is not without risks. ANSES (National Agency for Environmental and Occupational Health Safety) informs and guides us.

BARBECUE AND HEALTH: Zoom on vertical cooking

Attention to carbonization: "Cooking food at high temperatures, especially in direct contact with the flame, leads to the formation of chemical compounds, some of which, like polycyclic aromatic hydrocarbons (PAHs), have carcinogenic properties," warns ANSES.
In order to prevent the formation of harmful compounds from carbonization, preference must be given to cooking with embers and absolutely avoid direct food contact with flames whose temperature may exceed 500 ° C. Ansespréconise not to exceed 220 ° C.
Slow cooking is always better. With a conventional barbecue, place the grill at least 10-15 cm above the charcoal embers that have been lit at least 30 to 45 minutes in advance.


Beware of burned fat: drops of fat falling on embers during cooking of meat will cause the formation of flames.

How to avoid it?
ANSES recommends covering the fireplace with a carpet of ashes or removing as much fat as possible before cooking.
Solid or liquid products intended to facilitate the starting of the barbecue, are suppliers of toxic compounds: never place the meat on the grill before their complete combustion and must under no circumstances be used to revive the fire.


Inadequate cooking: it is also recommended to ensure that the meat is sufficiently cooked, especially for poultry meat and prepared prepared kebabs.

Every summer ANSES observes an upsurge of food infections due to pathogenic bacteria not destroyed by insufficient cooking. Make sure that the flesh is easily detached from the bone and not pink. Minced meat, dumplings, sausages and merguez should be cooked to heart.Never eat marinades used to flavor raw meat that may be contaminated. Do not reuse for cooking the dishes and utensils used to prepare it when it was raw."Remember finally, ANSES insists, that because of the risk of fire, a barbecue should not be used in a closed enclosure (such as a garage or a lounge), nor in case of wind, and it is necessary to to have close to what to extinguish the flames in case of incident (bucket of water, extinguisher ...) ".Make sure the appliance is stable before turning it on and keep children away until it is completely extinguished and cooled.

The health benefits of vertical cooking

The vertical barbecue has several advantages for cooking and for health.- The height of the fireplace provides better convection of the air and allows to easily light the barbecue and get beautiful embers quickly.- The warm air coming out naturally from the top, the smoke does not come to the cook who will not be smoked. Vertical fireplace. Big advantage: the grease flows downwards, away from the fireplace, and therefore never come into contact with embers: no flame or excessive smoke, no formation of carcinogenic compounds. Comfort for the cook, health for the consumer.With this type of barbecue you have the choice to cook directly or spit smoothly and without risk of carbonization of food.- Taste advantage: the juices collected in the dripping pan allow to water the food, adding taste and tenderness. This cooking by radiation will always avoid charring your food! A barbecue always 100% successful.To see all ANSES's advice: ANSES recommendations to prevent risks of food poisoning and exposure to chemicals https://www.anses.fr/fr/content/cuisson-au- barbecue

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