Kind: captions
Language: en
let's take and we'll throw an airhorn on
there too now we have some room pork
chop and a burger there are two main
reactions that take place during
grilling this is if you took the sugar
in a pot and cooked it down to make
caramel those same reactions are taking
place in food where the sugars are
developing and getting darker and
developing other flavors that we
associate with caramel where sugars and
proteins interact with each other that
begins a series of hundreds of reactions
that create hundreds of different
products and all of those are different
flavor compounds and those flavor
compounds break down into hundreds of
other flavors that you want to eat
roasting coffee beans roasting chocolate
baking bread when you fry french fries
and they get brown on the outside all of
these are the minors reaction
interactions between sugars and proteins
if i boiled a piece of meat that
temperature isn't high enough to cause
these reactions to take place anything
that you grill all things go through the
same reactions just in different amounts
it depends on how much sugar you have
and how much protein you have the other
flavors are coming from the smoke from
the flare from the fat dripping down
hitting the krill the flipside of that
all these things that I've said that you
want the flavor of grilling is where
some of the compounds come from that
some people will tell you are
carcinogenic we have seen animal studies
that suggest cooking meats at these high
temperatures when you grill them
increase the risk of pancreatic cancer
colorectal cancer breast cancer stomach
cancer potentially we still need more
research and humans on this if I cooked
this pork chop too far black on the
outside totally cooked on the inside
some of the end results of the my yard
reaction are if it goes for too long is
these heterocyclic amines and those are
thought to cause cancer so people
suggest don't cook your meats too far if
you really charred your onion it's black
which is my favorite way to grill onion
you're still getting carcinogenic
compounds
that when it burns at high temperatures
also produces some compounds that again
in animal studies look to be
carcinogenic those are called polycyclic
aromatic hydrocarbons they're multi
rings carbons they're one of the
earliest forms of private in the
universe and are thought to be one of
the building blocks for the earliest
forms of life another one precook some
of that meats in your kitchen ahead of
time so that the meat isn't on the grill
at that super high temperature for as
long a period of time cleaning your
grill off before you put another
hamburger or another steak on there a
lot of that charred compound might have
some of these potential carcinogens
trimming excess fat off your meat if you
are trying to avoid the health risks of
grilling it's not the grill that's going
to hurt you it's the newt and so if
you're really trying to eat healthier
eat less meat but it's the season for
grilling and I think we all have to make
choices in this life and grilled meat is
delicious
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