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New
American Chemical Society Video Features
Tips on Grilling and Barbecuing
Newswise, June 2010 — With the Fourth of July weekend
rapidly approaching, what better time to
watch a new American Chemical Society (ACS)
video on the dos and don’ts of cooking your
favorite foods on the barbecue grill.
The Chemistry of Barbecue shows in brilliant
high-definition detail how to cook steaks to
give them the most flavor and how to prepare
outdoor meals as healthfully as possible.
The video, released today, showcases a
lecture on the topic by Shirley O. Corriher,
an award-winning author whose latest book is
BakeWise: The Hows and Whys of Successful
Baking, and Sara J. Risch, Ph.D., noted food
chemist and founder and principal in the
consulting firm, Science by Design.
Tips for grilling:
• Don’t over-cook meat. Excessive browning
or charring forms potential carcinogens
(cancer-causing substances).
• Pre-boil those ribs. It removes fat and
reduces flaming, which will burn the meat.
• Aroma compounds rising off charcoal and
wood chips enhance the flavor of grilled
foods.
• Marinating meat before grilling may reduce
burning and formation of potential
carcinogens.
The American Chemical Society is a nonprofit
organization chartered by the U.S. Congress.
With more than 161,000 members, ACS is the
world’s largest scientific society and a
global leader in providing access to
chemistry-related research through its
multiple databases, peer-reviewed journals
and scientific conferences. Its main offices
are in Washington, D.C., and Columbus, Ohio.
