Comments on: 8 Grilling Safety Tips You Need To Know http://blog.healthyeats.com/blog/2009/05/19/safe-grilling-and-smoking/ Mon, 15 Mar 2010 23:39:59 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: Krikri http://blog.healthyeats.com/blog/2009/05/19/safe-grilling-and-smoking/comment-page-1/#comment-2009 Krikri Mon, 25 May 2009 12:19:48 +0000 http://blog.healthyeats.com/?p=5644#comment-2009 Dana: First, thanks for explaining the difference. Smoking is not grilling. Your first sentence just sets it right. Both cooking methods are similar but one involves smoke and another heat. One is quick; the other slow. This means, the taste, flavor and ultimate nutritional value can be affected by which methods one uses. It can therefore be suggested that some foods may be better grilled or smoked and that the two are not substitutable. About the washing of hands, this is a simple practice but may are unable to do it.The general idea is that once food is cooked, then the danger of bacteria and other harmful parasites is over. It is right that you put this at Number 1 of your list. The issue of defrosting can sometimes look tricky. If meat does not defrost completely, then there s the danger of some parts not cooking well.Like you suggested, keep it in the refrigerator for complete and even defrosting so that it cooks well, irrespective of the cooking method you use. Putting cooked meat at where uncooked versions once were spreads bacteria in a way many people dont quite notice.But to avoid this incidence, can we simply suggest that, once you take meat from the utensil, keep it away from the counter or area of cooking so there is no chance of reusing it? Dana: First, thanks for explaining the difference. Smoking is not grilling. Your first sentence just sets it right. Both cooking methods are similar but one involves smoke and another heat. One is quick; the other slow. This means, the taste, flavor and ultimate nutritional value can be affected by which methods one uses. It can therefore be suggested that some foods may be better grilled or smoked and that the two are not substitutable.

About the washing of hands, this is a simple practice but may are unable to do it.The general idea is that once food is cooked, then the danger of bacteria and other harmful parasites is over. It is right that you put this at Number 1 of your list.

The issue of defrosting can sometimes look tricky. If meat does not defrost completely, then there s the danger of some parts not cooking well.Like you suggested, keep it in the refrigerator for complete and even defrosting so that it cooks well, irrespective of the cooking method you use.

Putting cooked meat at where uncooked versions once were spreads bacteria in a way many people dont quite notice.But to avoid this incidence, can we simply suggest that, once you take meat from the utensil, keep it away from the counter or area of cooking so there is no chance of reusing it?

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