Cooking Utensils Review

An article in Time magazine reminded us to “just say no to burning the meat”. The Carbonized black proteins caused by over charring or burning the meat are known carcinogens. They also taste bitter and leave the taste of ash in your mouth. Barbecue all of your meat at medium high heat to get the nut brown color from edge to edge. Cook it medium plus or minus and never well done. Also do more marinating, since research apparently shows that marinating with rosemary and to a lesser extent, lemon and garlic not only make meat taste great but also hinders the formation of the toxins. Turn the meat over halfway through cooking with your barbecue tools (especially the thongs or spatula from your barbecue grill accessories). I tend to turn more often to keep down flair ups but always try to time the cooking. Enjoy the Summer barbecues.