More Low-carbon Grilling Tips: Minty Marinade
Posted under Food & Health, barbecue, cancer, carbon emissions, cooking, food safety, toxins.
Before: how not to grill–high flame, smoke and charring. Photo via flickr by (appropriately) Combust
When barbecuing your free-range meats and line-caught fish this July 4th, be sure to whip up some marinade first. Yesterday, I offered ten ways to avoid carcinogenic HCAs and PAHs when grilling (or any high-heat cooking, for that matter). Thanks to a comment from a reader, I dug digger into tip # 4, the marinating suggestion that lessens HCAs, and discovered some compelling results and recommended recipes for significa…
