Grill Maestro

Heterocyclic amines-what!? Actually, I didn’t just make that up, heterocyclic amines is what happens to amino acids in the muscle meats of beef, pork, chicken (all fowl), and fish breaks down when exposed to high cooking temperatures - such as grilling. According to the National Cancer Institute, there are 17 different HCAs that are created in the cooking process and also pose risk to human beings.

There are essentially four factors that influence the formation of these carcinogenic HCAs: the type of food, the cooking method, temperature and time.

Type:
If it’s not a muscle meat, you run very little risk of HCAs appearing. It has nothing to do with protein, so grilling tofu or organ meat is generally safe.

Cooking Method, Temperature, Time:
Frying, broiling, and BBQing produce the most because its at a higher temperature, there’a 3x increase if you increase the temperature from 392° to 482°F! Since oven roasting and baking occur at lower temperatures, there are lower levels of HCAs. What this also means is that gravy, since it’ll be cooked at higher temperatures, does have a higher level of HCAs. Stewing, broiling and poaching are also safer.

The institute recommends cooking a little bit in the microwave or the oven, then finishing on the grill, to reduce the level of HCAs. It’s kind of scary, I don’t know if this will change my behavior, but being informed is always important. Ugh, don’t you hate it when life gets in the way of fun?