Marinating a steak in red wine or beer can cut down the number of cancer-causing agents produced when it is fried or grilled, research suggests.
Meat cooked in this way contains relatively high levels of cancer-causing compounds called heterocyclic amines (HAs).
However, Portuguese researchers found HA levels in steak were lower if it was steeped in alcohol before cooking.
Details of the research are highlighted in New Scientist magazine.
It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact
Dr Kat ArneyCancer Research UKHowever, experts said the effect on health was likely to be minimal.
The high temperatures associated with frying and grilling convert the natural sugars and amino acids found in meat into HAs.
Previous research has shown that an olive oil, lemon juice and garlic marinade cut HA levels in chicken by as much as 90%.
The latest research, by a team at the University of Porto and published in the Journal of Agricultural and Food Chemistry, focused on the effect of an alcohol marinade.
They found six hours of marinating in beer or red wine cut levels of two types of HA by up to 90% compared with unmarinated steak.
Beer was more efficient at reducing levels of a third type of HA, cutting levels significantly in four hours, while wine took six hours to achieve a similar effect.
Sugars
The researchers believe the key could be water-retaining sugars found in beer and wine.
These sugars - which are more abundant in beer than wine - may block the movement of water-soluble molecules within the steak to the surface, where high heat converts them into HAs.
The researchers also found that tasters preferred the smell, taste and appearance of beer-marinated steak.
Scientists have found 17 different HAs resulting from the high temperature cooking of meat.
One study showed a strong link between stomach cancer and consumption of cooked meats.
People who preferred their beef medium-well or well done were more than three times more likely to suffer stomach cancer as those who ate rare or medium-rare beef.
Other research has suggested an association between eating fried, grilled or barbecued meats and an increased risk of bowel, pancreatic and breast cancer.
Dr Kat Arney, senior science information officer at Cancer Research UK, said: "We know that regularly eating large amounts of red or processed meat increases your cancer risk.
"It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact on the effect of the meat on your cancer risk and the best way to reduce your risk of cancer from eating red and processed meat is to eat less of it overall.
"Cancer Research UK recommends that a healthy diet should include plenty of fibre, fruit and vegetables and limited amounts of red meat and alcohol."
Wednesday
Friday
Labor Day Grilling: Steak, Ribs, Squash and Beans
As Labor Day rolls around, workers across the country are looking forward to sleeping in and generally being lazy on their much coveted day off. But one brave group, tongs in hand and apron tied tight, will not be shuffling around the house in slippers all day.
Chef Adam Perry Lang cooks up some recipes for the holiday weekend.
They are bold, fearless. They stand tall in the heat of the sweltering summer sun and command fire with a flick of their wrists.
They are the grill masters, and throughout the nation this weekend they will be laboring away on their grilling masterpieces.
"Good Morning America" is here to offer up some delicious summer dishes to get them started in the right direction. Now, grillers: To spatulas!
Get a taste from some recipes below, and for a full list of recipes to complement any occasion, click here.
Skirt Steak With Garlic and Chiles
Serves six to eight. Makes four skirt steaks, about one pound each.
Ingredients:
Marinade -
1 cup freshly squeezed orange juice 1½ cup freshly squeezed lime juice 2 tablespoons honey 1 tablespoon soy sauce 1½ cup coarsely chopped sweet white onion 10 garlic cloves 1 tablespoon crushed hot red pepper flakes 1 tablespoon kosher salt 1 teaspoon cumin 1 teaspoon dried oregano, preferably Mexican
Seasoning Blend -
Related
Five Budget-Conscious Main Courses
WATCH: Get the Most From Your Grill
Delicious Summer Couscous and Chicken
2 tablespoons mild chile powder, preferably Chimayo, Ancho or Hatch 1 tablespoon garlic salt 1 tablespoon lemon pepper 1 tablespoon coarsely ground fresh black pepper ¼ cup canola or vegetable oil
Resting Butter -
8 tablespoons (4 ounces) unsalted butter ¼ cup finely chopped flat leaf parsley or cilantro 1 tablespoon freshly squeezed lemon juice 1 tablespoon Worcestershire sauce 4 garlic cloves, grated on a Microplane grater 1 teaspoon crushed hot red pepper flakes
1. Place all of the marinade ingredients in a blender and blend for 30 seconds.
2. Place the skirt steaks in one extra large resealable plastic bag with the marinade (or divide between two smaller bags). Squeeze out any excess air from the bag and close. Roll the bag to evenly coat all of the meat in the marinade. Refrigerate for at least one hour and up to three.
3. Preheat a well-oiled charcoal grill or all areas of a gas grill to high.
4. Combine all of the spice blend ingredients together.
5. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Divide between two disposable aluminum pans, preferably 13 1/2 by 9 5/8 by 2 3/4- inch lasagna pans.
6. Remove the steaks from the bag and blot dry with paper towels. Season the steaks liberally, but not too thick with the blend.
7. Using a brush, blot all sides of the meat to lightly coat with canola oil.
8. Place the steaks on the grill, close the lid, and do not move for two minutes.
9. Flip the steaks over and repeat on the second side, grilling without moving for two minutes.
10. Place the steaks into one of the pans with the resting butter, turning to coat in the butter.
11. Clean and re-oil the grill grates.
12. Letting any excess butter run off into the pan, place the steaks back on the grill and do not move for two minutes. For rare, leave the steaks for two minutes per side without moving. For medium, three minutes per side will do, and for medium well, do not touch the steaks for four minutes per side.
13. Cut against the grain of the meat on the diagonal.
Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.
Chef Adam Perry Lang cooks up some recipes for the holiday weekend.
They are bold, fearless. They stand tall in the heat of the sweltering summer sun and command fire with a flick of their wrists.
They are the grill masters, and throughout the nation this weekend they will be laboring away on their grilling masterpieces.
"Good Morning America" is here to offer up some delicious summer dishes to get them started in the right direction. Now, grillers: To spatulas!
Get a taste from some recipes below, and for a full list of recipes to complement any occasion, click here.
Skirt Steak With Garlic and Chiles
Serves six to eight. Makes four skirt steaks, about one pound each.
Ingredients:
Marinade -
1 cup freshly squeezed orange juice 1½ cup freshly squeezed lime juice 2 tablespoons honey 1 tablespoon soy sauce 1½ cup coarsely chopped sweet white onion 10 garlic cloves 1 tablespoon crushed hot red pepper flakes 1 tablespoon kosher salt 1 teaspoon cumin 1 teaspoon dried oregano, preferably Mexican
Seasoning Blend -
Related
Five Budget-Conscious Main Courses
WATCH: Get the Most From Your Grill
Delicious Summer Couscous and Chicken
2 tablespoons mild chile powder, preferably Chimayo, Ancho or Hatch 1 tablespoon garlic salt 1 tablespoon lemon pepper 1 tablespoon coarsely ground fresh black pepper ¼ cup canola or vegetable oil
Resting Butter -
8 tablespoons (4 ounces) unsalted butter ¼ cup finely chopped flat leaf parsley or cilantro 1 tablespoon freshly squeezed lemon juice 1 tablespoon Worcestershire sauce 4 garlic cloves, grated on a Microplane grater 1 teaspoon crushed hot red pepper flakes
1. Place all of the marinade ingredients in a blender and blend for 30 seconds.
2. Place the skirt steaks in one extra large resealable plastic bag with the marinade (or divide between two smaller bags). Squeeze out any excess air from the bag and close. Roll the bag to evenly coat all of the meat in the marinade. Refrigerate for at least one hour and up to three.
3. Preheat a well-oiled charcoal grill or all areas of a gas grill to high.
4. Combine all of the spice blend ingredients together.
5. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Divide between two disposable aluminum pans, preferably 13 1/2 by 9 5/8 by 2 3/4- inch lasagna pans.
6. Remove the steaks from the bag and blot dry with paper towels. Season the steaks liberally, but not too thick with the blend.
7. Using a brush, blot all sides of the meat to lightly coat with canola oil.
8. Place the steaks on the grill, close the lid, and do not move for two minutes.
9. Flip the steaks over and repeat on the second side, grilling without moving for two minutes.
10. Place the steaks into one of the pans with the resting butter, turning to coat in the butter.
11. Clean and re-oil the grill grates.
12. Letting any excess butter run off into the pan, place the steaks back on the grill and do not move for two minutes. For rare, leave the steaks for two minutes per side without moving. For medium, three minutes per side will do, and for medium well, do not touch the steaks for four minutes per side.
13. Cut against the grain of the meat on the diagonal.
Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.
Great Seafood On The Grill
Morton's, The Steakhouse, turns thirty this year.
And while the chain is obviously well known for its steaks, Morton's also turns out delicious seafood.
Its co-founder and vice chairman, Klaus Fritsch, visited The Early Show plaza Friday to show us some secrets to grilling up delicious delights from the sea.
The main secret to delicious grilled lobster? Basting it with butter.
And grilled scallops are an easy and elegant appetizer, Fritsch says.
Fritsch prepared various seafood and veggie dishes -- a nice change after the burgers and steaks most people have been grilling all summer long.
Grilling lobster probably intimidates many home cooks. But Fritsch brushes it with oil, then places it on the grill -- then periodically bastes with butter as the lobster cooks. He serves the lobster with drawn butter (of course!) and wasabi mayonnaise.
Scallops are another item that many home cooks probably never think about putting on the grill, but Klaus says they can be as easy as they are scrumptious. He suggests plating them over greens and serving them as an appetizer.
RECIPES
Grilled Zucchini
2 lbs. Zucchini
1/4 cup Olive oil
2 Tbls. Fresh oregano, chopped
To taste Salt
To taste Fresh ground black pepper
Wash the Zucchini. Then Cut across the zucchini at an angle to create oval slices about 5 or 6 inches long and about half an inch thick. Brush the slices with olive oil, season, and then sprinkle with the Fresh chopped Oregano.
Place the slices on a hot grill and cook for about 3 to 4 minutes on each side. Move them to a cooler spot on the grill if they begin to char.
Grilled Sweet Peppers
1 lb. Red sweet peppers
1 lb. Green sweet peppers
1/4 cup Olive oil
To taste Salt
To taste Fresh ground black pepper
Cut the peppers in half, top to bottom. Remove stem and seeds. Cut those halves into 3 inch wide pieces. Brush the peppers with olive oil, season and place on a hot grill. Cook the peppers a total of about 10 minutes until soft but still al dente. Move them around the grill if they begin to burn. Turn them frequently while cooking.
Grilled Asparagus with Balsamic glaze
2 lbs. Large Asparagus
1/2 cup Olive oil
1/4 cup Balsamic vinegar
1tsp Salt
1/2 tsp Ground white pepper
ounces Balsamic glaze
Cut the last inch off of the asparagus. Peel the last 2 inches of the asparagus spears. In a pot of boiling salted water, blanch the asparagus for about 5 minutes until al dente. (Cooking time will vary with the diameter of the asparagus.) Place the blanched asparagus in ice water to shock. When it is completely cooled, remove it from the ice water and place on a paper towel to dry.
Meanwhile, place The balsamic vinegar, olive oil, salt and pepper into a small mixing bowl and mix well.
Place the asparagus in a shallow pan and pour the vinegar and oil mix over the asparagus. Move the asparagus around in the pan so that all the spears get coated. Let the asparagus marinade for about 10 minutes, a little longer is fine if you wish.
Be careful to drain the asparagus well before placing it on the grill. Place the drained, marinated asparagus on a hot grill. Cook for about 8 to 10 minutes till very lightly charred.
Place the grilled asparagus on a platter and drizzle the Balsamic glaze over the asparagus.
Grilled Wild Pacific Salmon
4 - 10 ounce Wild Pacific Salmon fillets
1 Tbls. Olive oil
To taste Salt
To taste Fresh ground black pepper
1 bunch Fresh parsley
2 each Lemons
Brush the Salmon fillets with olive oil. Then season the fillets.
Clean the grill with a wire brush and then rub the grate with a little salad oil on a towel. This will help prevent the fish from sticking to the grate as it cooks.
Place the fillets, skin side up, on a hot grill. Cook for approx. 3 minutes, (times will vary with the thickness of the fillets), and carefully, slide a spatula under the fish. Turn it over on the skin side, in a cooler area of the grill. Continue to cook for approx. 8 to 9 more minutes, until the flesh of the fillet is cooked but still slightly opaque.
Slide the spatula under the fillet, between the skin and the flesh. Place fillets on a platter and garnish with a little fresh parsley and lemon quarters.
And while the chain is obviously well known for its steaks, Morton's also turns out delicious seafood.
Its co-founder and vice chairman, Klaus Fritsch, visited The Early Show plaza Friday to show us some secrets to grilling up delicious delights from the sea.
The main secret to delicious grilled lobster? Basting it with butter.
And grilled scallops are an easy and elegant appetizer, Fritsch says.
Fritsch prepared various seafood and veggie dishes -- a nice change after the burgers and steaks most people have been grilling all summer long.
Grilling lobster probably intimidates many home cooks. But Fritsch brushes it with oil, then places it on the grill -- then periodically bastes with butter as the lobster cooks. He serves the lobster with drawn butter (of course!) and wasabi mayonnaise.
Scallops are another item that many home cooks probably never think about putting on the grill, but Klaus says they can be as easy as they are scrumptious. He suggests plating them over greens and serving them as an appetizer.
RECIPES
Grilled Zucchini
2 lbs. Zucchini
1/4 cup Olive oil
2 Tbls. Fresh oregano, chopped
To taste Salt
To taste Fresh ground black pepper
Wash the Zucchini. Then Cut across the zucchini at an angle to create oval slices about 5 or 6 inches long and about half an inch thick. Brush the slices with olive oil, season, and then sprinkle with the Fresh chopped Oregano.
Place the slices on a hot grill and cook for about 3 to 4 minutes on each side. Move them to a cooler spot on the grill if they begin to char.
Grilled Sweet Peppers
1 lb. Red sweet peppers
1 lb. Green sweet peppers
1/4 cup Olive oil
To taste Salt
To taste Fresh ground black pepper
Cut the peppers in half, top to bottom. Remove stem and seeds. Cut those halves into 3 inch wide pieces. Brush the peppers with olive oil, season and place on a hot grill. Cook the peppers a total of about 10 minutes until soft but still al dente. Move them around the grill if they begin to burn. Turn them frequently while cooking.
Grilled Asparagus with Balsamic glaze
2 lbs. Large Asparagus
1/2 cup Olive oil
1/4 cup Balsamic vinegar
1tsp Salt
1/2 tsp Ground white pepper
ounces Balsamic glaze
Cut the last inch off of the asparagus. Peel the last 2 inches of the asparagus spears. In a pot of boiling salted water, blanch the asparagus for about 5 minutes until al dente. (Cooking time will vary with the diameter of the asparagus.) Place the blanched asparagus in ice water to shock. When it is completely cooled, remove it from the ice water and place on a paper towel to dry.
Meanwhile, place The balsamic vinegar, olive oil, salt and pepper into a small mixing bowl and mix well.
Place the asparagus in a shallow pan and pour the vinegar and oil mix over the asparagus. Move the asparagus around in the pan so that all the spears get coated. Let the asparagus marinade for about 10 minutes, a little longer is fine if you wish.
Be careful to drain the asparagus well before placing it on the grill. Place the drained, marinated asparagus on a hot grill. Cook for about 8 to 10 minutes till very lightly charred.
Place the grilled asparagus on a platter and drizzle the Balsamic glaze over the asparagus.
Grilled Wild Pacific Salmon
4 - 10 ounce Wild Pacific Salmon fillets
1 Tbls. Olive oil
To taste Salt
To taste Fresh ground black pepper
1 bunch Fresh parsley
2 each Lemons
Brush the Salmon fillets with olive oil. Then season the fillets.
Clean the grill with a wire brush and then rub the grate with a little salad oil on a towel. This will help prevent the fish from sticking to the grate as it cooks.
Place the fillets, skin side up, on a hot grill. Cook for approx. 3 minutes, (times will vary with the thickness of the fillets), and carefully, slide a spatula under the fish. Turn it over on the skin side, in a cooler area of the grill. Continue to cook for approx. 8 to 9 more minutes, until the flesh of the fillet is cooked but still slightly opaque.
Slide the spatula under the fillet, between the skin and the flesh. Place fillets on a platter and garnish with a little fresh parsley and lemon quarters.
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