Best grill mat cooking

Broiling

A priori, this cooking method seems ultra-dietetics, since it avoids adding fat. However, for health, it is desirable to alternate with cooking methods where the temperature required is lower, and where the food does not brown.

Placed on a preheated best grill mat or cast iron electric, food is seized. They cook quickly, at high temperatures. The cooking principle is the same on pierrades (where the food is a bit more divided), the plancha or barbecues.

Advantages
This cooking method requires virtually no added fat, so it enjoys a good reputation with those watching their weight or blood cholesterol (if cooked sausages or lamb chops, of course, is not so light that!).
Unlike cooking using water, there is no loss of water-soluble vitamins or minerals. Cooking is short, the loss of vitamins sensitive to heat (A, C, B1, B5, B9 ...) is also limited.

The inconvenients

Browning of food leads to the formation of compounds called "Advanced Glycation End Products" or AGE. They are due to the Maillard reaction between proteins and certain sugars and deemed toxic to the body (in particular they increase oxidative stress). These substances form more readily as the temperature is high and the harsh cooking time on mat sheet. If the excess meat is suspected of being carcinogenic, it is especially due to its cooking methods: meat requires a higher temperature than fish or vegetables to be seized.

To what foods?

The best grill mat  is used for small pieces of meat first class short cooking: steaks, cutlets, chops ... but also for sausages, sausages and sausages, and whole fish and seafood.
These foods can be presented skewers decorated with vegetables (tomato, onion, pepper ...).

How to use it?

A marinade raiser softness and flavor of the meat or fish to grill. Allow food to cool for at least 2 hours in a mixture of oil (olive, sunflower, grape seeds), lemon or white wine, garlic, onion and herbs (parsley, thyme, marjoram, savory for meat, fennel , chives, dill, rosemary for fish). Mop your food before grilling. Brush the grill with a little oil.

Avoid poking the food during cooking and salt them at the end of it.
Cook food just the time needed: for example, 2 minutes per side for steak, 7 to 10 minutes per side for a chop. Do not eat the pieces overcooked, slightly blackened.
If you use an electric best grill mat , do not set the thermostat stronger indicated in the user manual or associated revenue.