Barbecues and Calories

Preparing food over an open fire is the oldest way of preparing a meal.

Such way of preparing food is called thermal treatment. It is the very treatment that greatly determines the quality of a dish and character of a meal. Therefore, meat prepared following either a traditional Chinese, Mexican or French recipe would differ significantly.

Experts talk about preparing food by cooking, sautéing, frying or roasting. The manner of preparation we choose will determine the loss of vitamins, as most vitamins are thermally unstable. The loss of vitamins during thermal treatment depends on the type of food, temperature and preparation time. If the preparation time is shorter, the temperature is lower so chances for preserving most vitamins are higher. The way in which food is prepared is also very important. If it is water, most vitamins soluble in water will unbind and therefore impoverish the main ingredient.

Thermally treated food is easier digested and more appropriate for a human diet. It also reduces the chances of spreading any disease if the ingredient is contaminated, unknown to us. Thermal treatment destroys microorganisms in ingredients and prevents their transfer into our body. The most obvious examples are eggs and milk whose use is connected with the spreading of salmonella.

The manner of preparing the food also has an effect on the total calorie value of the meal.

An unspoilt pleasure in grilled dishes

Grilled food characterises a large number of world cuisines and is even a trademark for some.

Grilled food characterises a large number of world cuisines and is even a trademark for some. Food prepared over an open fire is the oldest way of preparing meals.

Meat, fish, poultry, vegetables and other food can be grilled. The temperature should be adjusted to the type and size of the food.

Preparing a barbecue is very important for the complete experience of the meal. Food can be cut or grilled in one piece, such as fish. Also, different types of food can be placed next to one another for an elaborate grill mix.

One way of preparing food for grilling is by marinating with a proper combination of spices that enriches the taste of ingredients.

The grilling temperature should be adjusted to the type and size of the food.

By grilling the food loses the least amount of vitamins. The crust created by exposing the meat to high temperatures seals the meat, preventing loss of juices in the centre.

The calorie values of meat and fish depend on how much fat is added and if the cooked meal is dressed with any sauces or oils. If fat is added during grilling, the food will absorb a certain amount. The same happens if oil is poured over the food after removing from the heat.

It is important to know that a 100g of oil has a calorie value of 900 kcal.

Foods that are covered in allot of oil, or oil used for basting the food can easily burn which also creates harmful compounds. This is an additional reason for using less fat during grilling.

Note:

• Grill only fresh ingredients immediately before serving.
• Do not plan grilled foods as a late meal in the day and do not enrich it with additional fat (i.e. mayonnaise, cream, sauce).
• Always serve fresh vegetables with meat and fish to make it more digestible and healthy.