How to grill (40 points)

1. make sure the charcoal is very dry (we recommend going to the grocery store, not the supermarket)

2. make sure the bottom of the grill is clean so that air can get in

3. make a basic base of big old charcoal and long charcoal in the shape of a well, then use the long charcoal diagonally on the side to make a hill

4. use two charcoal briquettes on the bottom to light it

Try it!

2007-02-22 11:52:54 Add:

[Barbecue] Barbecue is probably the most primitive way of cooking for human beings. Generally speaking, barbecue is to cook food (mostly meat) over a fire until it is ready to be eaten, and so it is also called barbecue in Taiwan; in modern society, due to the variety of ways to use fire, barbecue is gradually diversified, and a variety of barbecue grills have been developed, barbecue grills, barbecue sauces, etc. Barbecue itself has become a kind of party for many people. Barbecue itself has also become a kind of recreation or business for many people. In Asia, America, and Europe, barbecuing is usually a group activity for small families and schools.

2007-02-22 11:53:54 Addendum:

There is evidence that the English name for barbecue, barbecue (commonly known as BBQ), may have come from the Caribbean. Once upon a time, French pirates came to the Caribbean, on the island will be a whole slaughtered sheep from the beard to *** (de la barbe au cul) on the grill roasted and eaten, this food is referred to as barbe-cul (the end of the French word cul "l" does not sound), evolved into the word barbecue, and more due to the cue of the letter Q and the English homophonic, it becomes a The word "barbeque" was later shortened to BBQ.

2007-02-22 11:54:13 Addendum:

Because of the smoke that is produced when roasting meat, barbeques are commonly done outdoors. However, many restaurants have also developed an indoor barbecue style of dining, in Asia such as Japan, South Korea and Taiwan, called barbecue meat store, that is, in front of each person's seat indoors there is a barbecue grill built into the middle of the table, put on charcoal, set up a net rack or bar rack to allow the consumer to self-cook the raw meat way. Although barbecue mainly refers to the roasting of meat, there are many different kinds of ingredients that can be roasted today, including vegetables, fruits, etc. Tofu, mushrooms, and peppers, which are common in Asia, are also common in barbecue. In the Chinese food, there is a kind of roasted flavor category, including: roast goose, soy sauce chicken, barbecued pork, barbecue, etc., is not a kind of barbecue that diners are burned to eat, but the English is also called BBQ.

2007-02-22 11:54:41 Supplementary:

[fire process] barbecue before the charcoal fire must be started. The barbecuer must put a wire mesh on the barbecue grill, pile charcoal on top of it, and add a piece of fuel called charcoal essence, and then use a lighter to light a newspaper to ignite the charcoal essence. During the process of starting the fire, the newspaper is used to fan the wind until the charcoal smokes and burns until it reaches a red color. After that, even if you don't have enough charcoal, just put the charcoal directly into the grill and fan it a little.

2007-02-22 11:54:59 Addendum:

When grilling, a barbecue fork is the most common tool used. A barbecue fork is a U or V-shaped iron fork with a wooden handle. The fork is first burned over a flame as a cleaning procedure, after which uncooked food is skewered on the fork and then placed on the charcoal at a distance of about 10 to 15 centimeters to be grilled. When the food is cooked, it is usually served on paper plates or styrofoam bowls. In traditional Hong Kong style barbecue, the food is coated with honey before it is grilled, while a few people use barbecue sauce instead. According to the law, people are required to extinguish the flame of the barbecue grill with water after barbecuing. In the past, Hong Kong, China, there have been incidents of hill fires caused by embers left behind by barbecue grills

2007-02-22 11:55:27 Add:

[Food] Hong Kong-style barbecue food is mainly meat, such as chicken wings, beef steak, chicken steak, pork steak and mutton steak, which is usually marinated in black pepper, garlic, lemongrass, satay, and other seasonings in advance. Other common barbecued foods include sausages and meatballs such as beef balls, fishballs, gumballs, and sometimes seafood, such as turbot or squid. Specialty grilled foods include bread and marshmallows. On the other hand, food wrapped in tinfoil (i.e. aluminum), such as beef with enoki mushrooms, sweet potatoes and corn, are placed next to the grill and cooked by simmering. However, this method of barbecuing requires a certain degree of skill, otherwise the food will easily burn.

2007-02-22 11:55:46 Addendum:

[Cooking Method and Temperature Choice] Recent studies have shown that barbecued meats, if not handled properly during the manufacturing process, can produce polycyclic aromatic hydrocarbons (PAHs), which are carcinogens. For example, PAHs can be produced when meat fat drips on the heat source and contaminates the surface of the meat; PAHs can also be produced if the cooking fuel (e.g. charcoal or firewood) is not sufficiently burned. the following are some of the factors that can increase the level of PAHs in barbecued food - ? the proximity of the food to the heat source; ? high fat content of the food Use of high temperatures; and Prolonged cooking;

2007-02-22 11:56:14 Add:

? High quantity of oil droplets; and ? Type of cooking fuel (e.g. charcoal or firewood) To enhance food safety, food manufacturers should consider the following points when manufacturing barbecued meat - ? preferring gas grills or electric ovens to charcoal grills ? Utilize lower temperature to achieve barbecuing effect Preparation before barbecuing? Before and after barbecuing, thoroughly clean the barbecuing utensils (e.g. barbecue grill, barbecue plate and barbecue tray) to prevent any contamination on the utensils. To prevent burns on utensils

2007-02-22 11:56:41 Add:

Contaminate food with charred items ? Thoroughly thaw frozen meats to prevent the center of the meat from failing to cook thoroughly ? Choose leaner meats over high-fat meats ? Cut off visible fat and skin of meat to avoid grease dripping on the heat source ? Pre-cook meat in microwave or boiling water to reduce grilling time Grilling? Avoid grilling meat over a heat source to prevent direct contact between the food and the heat source and dripping of oil on the heat source ? Grill meat only after the heat source has reached an appropriate temperature to minimize the grilling time ? Place a grease tray inside the barbecue to avoid dripping of grease on the heat source. If there is no grease tray, avoid dripping grease on the heat source. Cook meat thoroughly to a center temperature of 75 degree Celsius or above. Avoid burnt food. The burnt portion of the meat should be removed before selling or giving it to the customer to eat,[Barbecue]

Barbecue is probably the most primitive way of cooking for human beings. Generally speaking, barbecue is to cook food (mostly meat) over a fire until it is ready to be eaten, which is why some people in Taiwan refer to it as barbecue; in the modern society, due to the many ways of using fire, barbecue methods have been diversified gradually, with the development of various types of barbecue ovens, barbecue grills, barbecue sauces, etc. Barbecue itself has also become a kind of party for many people, and it is also an important part of the food industry. Barbecue itself has also become a kind of recreation or business for many people. In the modern world, barbecuing alone is rare. In Asia, America, and Europe, barbecuing is usually a group activity for small families and schools.

It has been argued that the English name for barbecue, barbecue, is a word (commonly known as BBQ) that may have come from the Caribbean. Once upon a time, French pirates came to the Caribbean, on the island will be a whole slaughtered sheep from the beard to *** (de la barbe au cul) on the grill roasted and eaten, this food is referred to as barbe-cul (the end of the word "l" in the French word cul does not sound), evolved into the word barbecue, and more due to the cue of the letter Q and the English homophonic, it became Barbeque was later shortened to BBQ.

Because of the smoke produced when roasting meat, barbeques are commonly done outdoors. However, many restaurants have developed an indoor barbecue style of dining, known in Asia as barbecue restaurants in Japan, South Korea and Taiwan, where each person is seated indoors with a barbecue built into the table, charcoal, and a mesh or rail for the consumer to grill their own raw meat.

Although barbecue mainly refers to the roasting of meat, there is a wide variety of ingredients that can be roasted today, including vegetables, fruits, and other ingredients, such as tofu, mushrooms, and peppers, which are common in Asia, are all common in barbecues.

In terms of Chinese food, there is a category called barbecue, including: roast goose, soy sauce chicken, barbecue pork, barbecue pork, and so on, is not a type of barbecue that is burned and eaten by the customers themselves, but it is also called BBQ in English.

[The fire process]

Before barbecuing, you have to use charcoal to start the fire. The barbecuer must put a wire mesh on the barbecue grill, pile charcoal on top, and add a piece of fuel called charcoal, then use a lighter to light the newspaper, which will ignite the charcoal. During the process of starting the fire, the newspaper is used to fan the wind until the charcoal smokes and burns until it reaches a red color. After that, even if you don't have enough charcoal, just put the charcoal directly into the grill and fan it a little.

A barbecue fork is the most common tool used when grilling. Barbecue fork is a U or V-shaped fork, with a wooden handle. The barbecue fork is first slightly burned by the fire as a cleaning procedure, after which the uncooked food can be skewered on the fork, and then the fork is placed on the charcoal at a distance of about 10 to 15 centimeters to grill hot. When the food is cooked, it is usually served on paper plates or styrofoam bowls. In traditional Hong Kong style barbecue, the food is coated with honey before it is finished, and a few people use barbecue sauce instead.

According to the law, people must extinguish the flame of the barbecue with water after barbecuing. In Hong Kong, China, there have been incidents of hill fires caused by embers left behind by barbecue grills.

[Food]

Hong Kong-style barbecue food is mainly meat, such as chicken wings, beef steaks, chicken steaks, pork steaks, and mutton steaks, which are usually marinated in black pepper, garlic, lemongrass, satay, and other seasonings. Other common barbecued foods include sausages and meatballs such as beef balls, fishballs, gumballs, and sometimes seafood, such as turbot or squid. Some of the more distinctive barbecued foods include bread and marshmallows.

On the other hand, food wrapped in tinfoil (i.e. aluminum), such as beef with enoki mushrooms, sweet potatoes, and corn, are placed next to the grill and cooked by simmering. However, this method of barbecuing requires a certain degree of skill, or else the food will easily burn.

[Choice of cooking method and temperature]

Recent studies have shown that barbecued meats can produce polycyclic aromatic hydrocarbons (PAHs), which are carcinogens, if they are not properly handled during the manufacturing process. For example, PAHs can be produced when meat fat drips on the heat source and contaminates the surface of the meat, and can also be produced if the cooking fuel (e.g., charcoal or firewood) is not adequately burned.

The following are some of the factors that can increase the level of PAHs in barbecued food -

? the proximity of the food to the heat source;

? Foods high in fat;

? the use of high temperatures;

? prolonged cooking;

? high oil content; and

? Type of cooking fuel (e.g. charcoal or firewood)

To enhance food safety, food manufacturers should consider the following key points when manufacturing barbecued meats -

? It is preferable to use a gas oven for barbecuing or an electric oven for baking rather than a charcoal oven

? Utilize lower temperatures for better grilling results

Preparation before grilling

? Before and after barbecuing, thoroughly clean barbecue equipment (such as barbecue grill, barbecue plate and barbecue grill, etc.) to prevent the grime on the equipment. Prevent contamination of food with burnt material from utensils

? Thaw frozen meats thoroughly to prevent undercooking the center of the meat

? Choose leaner cuts of meat rather than high-fat cuts

? Cut away visible fat and skin to avoid dripping on the heat source

? Pre-cook meat in the microwave or in boiling water to minimize grilling time

Grilling

? Avoid grilling meat over a heat source to prevent direct contact between the food and the heat source and oil dripping onto the heat source

? Grill meat only after the heat source has reached the proper temperature to minimize grilling time

? Place a grease tray inside the grill to avoid grease dripping on the heat source

? If a grease tray is not available, avoid dripping grease on the heat source

? Cook meat thoroughly to a center temperature of 75 degrees Celsius or above

? Avoid burning food

? Remove burnt parts before selling or serving to customers

For more information, please contact our Communication Resource Unit.

Tel: 2381 6096

Address: 8/F, Fa Yuen Street Municipal Services Building, 123A Fa Yuen Street, Mongkok, Kowloon

Food and Environmental Hygiene Department

Enquiry Hotline: 2868 0000, Ref: zh. *** /w/index?title=%E7%87%92%E7%83%A4& variant=zh-,

This is the first time that the Food and Environmental Hygiene Department has issued an advisory letter to the Food and Environmental Hygiene Department. variant=zh-,