Comment Re:Marinade, add beer to the marinade (Score 4, Insightful) 179
Pre-cooking food at low heat for a period before slapping it on the grill can cut down the time needed to cook it as well as limit how much burnt material is produced.
Except, by doing that, you've ruined the whole reason we barbecue things - Because we want that thin outer layer of charring.
Yes, we have plenty of ways to cook foods without forming PAH, acrylamide, or the other carcinogens-of-the-week. We could boil everything. We could microwave everything. We could bake everything on low heat while basting to keep the surface moist. Those will all pretty much prevent the formation of all the nasty chemicals we worry about in our barbecued foods. They all take less effort than barbecuing, too - A typical cookout basically requires someone manning the grill continuously to cook up a steady flow of burgers and hotdogs; vs throwing 10 lbs of dogs in a big boiling pot and having enough cooked to feed a small army in under ten minutes.
We grill things over open flame because all those nasty carcinogens make it taste better. Simple as that.
Except, by doing that, you've ruined the whole reason we barbecue things - Because we want that thin outer layer of charring.
Yes, we have plenty of ways to cook foods without forming PAH, acrylamide, or the other carcinogens-of-the-week. We could boil everything. We could microwave everything. We could bake everything on low heat while basting to keep the surface moist. Those will all pretty much prevent the formation of all the nasty chemicals we worry about in our barbecued foods. They all take less effort than barbecuing, too - A typical cookout basically requires someone manning the grill continuously to cook up a steady flow of burgers and hotdogs; vs throwing 10 lbs of dogs in a big boiling pot and having enough cooked to feed a small army in under ten minutes.
We grill things over open flame because all those nasty carcinogens make it taste better. Simple as that.