3 Grilling Misconceptions And The Reality Behind All Of Them

By Author: Yogendra Shinde
Total Articles: 270
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We've all heard about outrageous stories, tips, hacks, and misconceptions about grilling from "experts". These types of information are readily available on the net and there's excessive that we don't know which of them are true anymore. Unless you've tried and tested all of it, that's the only real time you can prove their credibility.

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But thinking about science and recognition, listed here are 3 of the most common grilling myths and the truth behind them:

The greater a person check out, the longer your food will cook on the grill

Surely you've read a tip about this - they usually recommend against looking into your food too much because it lengthens food preparation time. Many even say that you add 15 ...
... minutes of cooking food time to long cooks (like beef brisket) every time you look. The reality is, no matter how often times you check your food, it doesn't create much of an effect on the temperature, let alone the cooking time. According to Boston University's Professor Greg Blonder, a food scientist, and physicist, opening up the lid drastically can make little if any effect on the temperatures of the meat's surface and center, therefore not changing its cooking food time.

Marinade longer in order to tenderize the meat

We've all heard of it - the longer you marinate your meat, the better it penetrates the meat for flavor and the more tender your meat will be. It's not entirely true, though. It may work for thin cuts of meat, but for typical cuts such as chicken breast or normal pork chops, marinades are just treatment for the surface. While salt can penetrate deep into the meat, other spices (like garlic and pepper) have massive substances and can only penetrate up to 1/8 inch of the meat's surface even when marinated overnight.

To prevent food from sticking, oil your grill grates first

This is probably one of the most common tips you'll encounter when you first read about grilling. Honestly, it does work sometimes - but the chances that it won't are greater. Oiling the grates below the smoking point may work (doing so above the smoking point will definitely make your food stick), but the more sensible choice is to oil your food, not the grates.

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If you're not really persuaded, put these grilling myths to the test to find out if they are legitimate. When it comes to grilling, what works for someone does not necessarily mean it will work for you. Experience will let you know what's most effective!