Meat Tips: Indoor Grilling

The thaw is on. I just wrapped up a marathon wing grilling session on a day where the mercury never inched up even close to freezing. Yes, I loved grilling, and yes, the wings were awesome, but my frozen digits and runny nose reminded me that taking the grilling indoors isn’t always a bad thing on days like today.

Meat Tips: Indoor Grilling

The problem with grilling indoors is replicating the environment created with searing hot coals under a grate. It’s not just the heat in play here, but also smoke, surface area, and flexibility in configuring different cooking scenarios—coal arrangement, lid on or off, etc. You will never match exactly what the versatile, amazing grill offers, but there are ways to accomplish grilling to some extent indoors when the cold, dark, and foreboding winter is in full effect.

 

Selecting a Cooking Device

First obstacle to bringing the grilling inside is finding the right device to cook with. Most recipes calling for an indirect cook will be well served using an oven, and if there is a direct grilling competent for finishing it off—like with barbecue chicken—then the broiler can usually take care of that. What’s more difficult is getting that searing, direct heat that makes they grill pretty unique. After trying a few devices, I’ve settled on a large cast iron grill which brings more elements of real grilling inside than anything else.

Heat

Letting my grill heat up with natural lump charcoal, I can get that baby up to well over 700 degrees. While normal high temp grilling ranges more around the 450 mark, both temperatures are no easy feat for a consumer stove top. The cast iron, however, hits the mark here. It may take some time to accomplish (5-10 minutes), but over two burners on full blast, I’ve registered my cast iron up to 550 degrees, which is more than enough to create some beautiful grill marks of a piece of meat. Like a grill though, cast iron will create hotter and cooler spots, so some maneuvering of food may be required for even cooking.

Smoke

Although debatable, I stand firmly in the camp that grilling over charcoal gives food the slightest kiss of smoke that adds just enough flavor to make it something special. Going indoors, you’ll never really get this, but the cast iron does produce a fair amount of smoke. While it’s not the flavor of burning wood, I can detect some smokiness to what I’ve cooked indoors, the only problem is that there’s always way, way more smoke in the apartment than in the meat. I highly recommend having a hood that properly vents outdoors when doing some indoor grilling, unless you don’t mind sitting in room full of smoke and the smell of grilled meat being ingrained into just about everything you own (the wife and I disagree on whether this is a good thing).

Surface Area

My guess is that if you’re grilling indoors, it’s probably not for a crowd like you might have at a summer bbq. That’s fine, because you won’t get the same amount of surface area inside as the grill provides outside. Still, you’ll need enough to get the job done, which is why I love the grill pan that spans 2 burners. I can usually cook an entire dinner for two to four all at once with these large models, and when I need more space, I just pull out my second cast iron grill, place it over the remaining two burners, and I’m ready to bring it on.

Prior to moving in my new space nearly two years ago, I did a lot of indoor grilling, but with a covered deck and lack of a good range hood, I’ve found myself outdoors more often than not, leaving my indoor grills pretty lonely. They still pop out now and again though, on those days when just the thought of stepping outdoors leads to immediate frost bite. When the whether is like that and I need dinner, I happy to know there’s a way grill inside without sacrificing everything that makes the grill so great.…

Food safety, government regulations, and brand protection

Every year, approximately 40,000 cases of salmonellosis are reported in the United States and about 600 people die of it, according to the CDC. By Predrag Jakovljevic and Olin Thompson of Lawson Software

The US Centers for Disease Control (CDC) also reports that as many as 76 million illnesses are caused by food contamination every year in the US. In addition to the public cost, the impact of food safety lapses can be devastating within the food industry. While many food industry executives think of regulatory penalties as a risk, the major risks are potential shut downs or, even worst, more permanent damage to brands and companies. The news media of today is attuned to food safety stories. They know that food safety stories sell a lot of newspapers and generate a lot of TV viewers. Does the consumer care? A survey of the United Kingdom (UK) consumers conducted by the UK Food Standards Agency (FSA) revealed that 71 percent of consumers were concerned about food safety while only 16 percent were not.

Many food companies are investing significant money and effort to build awareness for their brands in the market, which strategy can pay-off amply in competitive, commodity markets. One highly publicized recall and the negative image generated in the media, however, can turn an established brand asset into a liability.

Also Check: Beating the fraudsters

Overcome This Disease With Aloe Vera Juice

Aloe vera has long been recognized as a drug that can cure and cool. In addition to treating fertility hair and overcome various skin problems, you can also eat aloe by mouth.

Aloe vera has many nutritional contents, such as calcium, sodium, iron, potassium, manganese, folic acid, zinc, vitamins A, C B1, B2, B6, E and amino acids. Aloe vera juice as quoted from www.stylecraze.com has many health benefits, among which are

1. Troubleshooting digestion

Aloe vera is very useful to cure intestinal problems for a variety of bacterial infections. Aloe vera is an anti-inflammatory that also helps in boosting the growth of good bacteria in the gut so that it can fight the bad bacteria in the digestive system and all indigestion.

2. Treating rheumatoid arthritis

Rheumatoid arthritis is an autoimmune disease that affects the entire body. Immune system turns against the body tissues, especially the membrane that lines the joints causing inflammation and numbness or numbness. Rheumatoid arthritis is a chronic disease, so it requires a lot of painkillers, but the impact is also bad for health if the drug is consumed continuously.

Aloe vera contains anti-inflammatory compounds such as plant sterols that help reduce pain and stiffness. Sterol compounds function as a painkiller steroids, even without causing damage or adverse effects to the body.

3. Reduce cholesterol levels

Aloe vera is great keeping cholesterol levels by reducing triglycerides. Many compounds that is able to loosen the blood vessels and prevent the buildup of plaque. Cholesterol will be eroded compounds of aloe vera and lower levels in the blood. If you drink aloe vera juice, can protect your heart from damage.

4. Prevent anti-cancer

Aloe vera also contains many excellent drug compounds in preventing cancer. Properties of aloe vera anti-carcinogenic can inhibit the growth of abnormal cells such as tumor and cancer.

5. Against Diabetes

In addition to lowering cholesterol in the blood may also lower blood sugar levels in the body so it is also very well be used as a natural remedy you are suffering from diabetes. But of course, you should consult a doctor and always check blood sugar levels.

Even the aloe vera juice can also cope with irritation of the eyes and clean up so it is best if consumed regularly. Ladies want to try it?…

Beating the fraudsters

In the fight against food fraud, greater intelligence sharing amongst food agencies will be key to ensuring standards are met and rule-breakers brought to justice.

Picture the scene. It is London in 1820. Bakers are mixing dough with chalk and plaster to make loaves whiter and heavier. Brewers are using strychnine to make beer taste bitter. Confectioners are using poisonous lead and mercury salts to make sweets brightly coloured and more attractive to children. It’s a great time to be an enterprising food producer with questionable scruples, but probably not such a pleasurable period for the poor consumers subjected to hazardous substances on a daily basis.


Fast-forward two centuries and things have, thankfully, changed for the better. Standards have done much to improve the quality of the food we eat, ensuring there are no nasty surprises hidden away in the ingredients cupboard; and swift prosecution of transgressions has led to increased confidence in the safety (and legitimacy) of the food chain. Organisations such as the Food Standards Agency in the UK and the European Food Safety Authority have worked tirelessly in this regard.

Nevertheless, food fraud does still exist – recent high-profile cases include vodka being diluted with industrial methylated spirits and problems with the supply of rotten poultry to certain supermarkets – and stopping such illegal practices is critical to minimising public health risks…

Also Check: What are the Best Coffee Grinders for Making Espresso Coffee at Home?

Important Reasons Why Sugar Should Be Limited

Many say that eating too many sugary foods or contain a lot of sugar is the main ticket you have diabetes. That is true, but there are several other diseases that are also associated with excessive sugar consumption.

As quoted www.doctoroz.com, some reason need to be disclosed why sugar consumption should be limited, and this was the reason

1. High blood pressure
Do not think that people with hypertension only sensitive to salt and sodium, because excessive sugar is not good for people with hypertension. People who eat too much sugar, especially simple sugars, more likely to have levels of HDL or good cholesterol is low.

This can lead to an increase in triglycerides, or bad fats in the blood. It is precisely the risk clogging the arteries and blood vessels, is the cause of heart disease.

2. High Cholesterol
People who eat too much sugar are more likely to have high levels of HDL, or good cholesterol, higher levels of LDL, or bad cholesterol, and higher levels of triglycerides, or blood fat. It helps the arteries and blood vessels, causing heart disease.

3. Diseases of the liver
Strict diet so does not let any little sugar into the body is believed to worsen fatty liver disease. But on the contrary, too much sugar will be a bad effect on insulin and encourage fat into liver cells, which causes inflammation and scarring of the liver, which eventually causes cirrhosis.

So the consumption of sugar to taste, not too much nor too little. To reduce the consumption of sugar, replace it with a more natural foods like fruits. Sugar diet can also be done by reducing soft drinks, not much to eat ice cream and candy.

 …