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Another name for Yom Ha'atzmaut (Independence Day) which we will be celebrating on Thursday (May 8th) is "Yom Ha'Mangal" (Barbecue Day). The reason for this is that almost every family in Israel celebrates the independence of Israel with a barbecue.
Barbecues are very tasty and fun but can also be dangerous.
· Meat – choose fresh meat over frozen hotdogs and hamburgers that have a lot of preservatives and added fat.
· The best kinds are: chicken without skin, shawarma turkey and lean meat. This is because they are low in fat and rich in vitamin B12 and Iron.
· A small steak has 350 calories, 2 shipudim of pargit (roasted chicken) have 220 calories, 4 wings- 350 calories, 4 heaping Tbs of Humus- 300 calories, 1 Tbs of eggplant in mayonnaise -100 calories, 1 pita- 300 calories, 1 can of coca cola- 130 calories, 1 slice of watermelon – 60 calories.
· Barbecued meat has some dangers- there can be contamination as a result of not being careful in dealing with raw meat in a non sterile area. There is also a danger of carcinogens as a result of excessive burning, grilling for too long and from the smoke that can mix with the food.
· Tips for a safe barbecue:
1. Prepare an area for barbecuing which is clean and airy and every once in a while clean out the grill. It's especially important to clean out the burnt parts of the meat with an oiled brush in order to avoid parts of meat sticking to the grill.
2. To turn the meat over use a stick or pliers to minimize the formation of carcinogenic substances.
3. To prevent burns keep kids away from the grill.
4. Make sure to grill the meat until it's not pink inside anymore
5. To prevent contamination, don’t mix cooked meat with uncooked meat. (Never place cooked meat on a plate that had raw meat on it before because the germs from the raw meat will stick to the cooked meat.)
6. Make sure that the meat is totally defrosted before you grill it so that it will get done evenly.
7. To help the heat spread it is recommended to slice the meat into thin slices, make balls or make holes in the meat. That way the thick part gets thinner and it needs less time on the grill to get well done.
8. It’s a good idea to dip the meat in a marinade (spices, wine, soy sauce, lemon juice, etc.) at least 10 minutes before the grilling in order to enhance the aroma and the moistness of the meat.
9. In studies it was shown that a marinade doesn't only improve the taste of the meat but also reduces the formation of carcinogenic substances. It's better to marinate the meat in the fridge and not on the grilling area.
10. Turn the meat often to prevent extended contact with the source of heat and overheating.
11. It's better to fry the chicken and fish with the skin and take off the skin before eating it in order to avoid direct contact with the fire and formation of carcinogenic substances, while reducing the amount of fat and calories that you consume.
12. You can place a piece of aluminum foil around the meat or on the barbecue so there won't be direct contact between the fire and the meat. To prevent formation of little fire pieces flying around use lean meat and remove fat.
13. Remove black parts of the meat
14. Don't use any liquids that dripped from the meat during the grilling- it contains a high percentage of carcinogenic components.
15. It’s a good idea to also grill fruits and vegetables with the meat.
16. When eating a barbecued meal, it is recommended to eat foods with a protective effect such as leafy vegetables, black and green tea and fruit which is rich in antioxidants (grapes, plums, oranges).
And now with all of these tips, I hope you have a Chag Sameach and a tasty and healthy barbecue!
Nomi Magence
Another name for Yom Ha'atzmaut (Independence Day) which we will be celebrating on Thursday (May 8th) is "Yom Ha'Mangal" (Barbecue Day). The reason for this is that almost every family in Israel celebrates the independence of Israel with a barbecue.
Barbecues are very tasty and fun but can also be dangerous.
· Meat – choose fresh meat over frozen hotdogs and hamburgers that have a lot of preservatives and added fat.
· The best kinds are: chicken without skin, shawarma turkey and lean meat. This is because they are low in fat and rich in vitamin B12 and Iron.
· A small steak has 350 calories, 2 shipudim of pargit (roasted chicken) have 220 calories, 4 wings- 350 calories, 4 heaping Tbs of Humus- 300 calories, 1 Tbs of eggplant in mayonnaise -100 calories, 1 pita- 300 calories, 1 can of coca cola- 130 calories, 1 slice of watermelon – 60 calories.
· Barbecued meat has some dangers- there can be contamination as a result of not being careful in dealing with raw meat in a non sterile area. There is also a danger of carcinogens as a result of excessive burning, grilling for too long and from the smoke that can mix with the food.
· Tips for a safe barbecue:
17. Prepare an area for barbecuing which is clean and airy and every once in a while clean out the grill. It's especially important to clean out the burnt parts of the meat with an oiled brush in order to avoid parts of meat sticking to the grill.
18. To turn the meat over use a stick or pliers to minimize the formation of carcinogenic substances.
19. To prevent burns keep kids away from the grill.
20. Make sure to grill the meat until it's not pink inside anymore
21. To prevent contamination, don’t mix cooked meat with uncooked meat. (Never place cooked meat on a plate that had raw meat on it before because the germs from the raw meat will stick to the cooked meat.)
22. Make sure that the meat is totally defrosted before you grill it so that it will get done evenly.
23. To help the heat spread it is recommended to slice the meat into thin slices, make balls or make holes in the meat. That way the thick part gets thinner and it needs less time on the grill to get well done.
24. It’s a good idea to dip the meat in a marinade (spices, wine, soy sauce, lemon juice, etc.) at least 10 minutes before the grilling in order to enhance the aroma and the moistness of the meat.
25. In studies it was shown that a marinade doesn't only improve the taste of the meat but also reduces the formation of carcinogenic substances. It's better to marinate the meat in the fridge and not on the grilling area.
26. Turn the meat often to prevent extended contact with the source of heat and overheating.
27. It's better to fry the chicken and fish with the skin and take off the skin before eating it in order to avoid direct contact with the fire and formation of carcinogenic substances, while reducing the amount of fat and calories that you consume.
28. You can place a piece of aluminum foil around the meat or on the barbecue so there won't be direct contact between the fire and the meat. To prevent formation of little fire pieces flying around use lean meat and remove fat.
29. Remove black parts of the meat
30. Don't use any liquids that dripped from the meat during the grilling- it contains a high percentage of carcinogenic components.
31. It’s a good idea to also grill fruits and vegetables with the meat.
32. When eating a barbecued meal, it is recommended to eat foods with a protective effect such as leafy vegetables, black and green tea and fruit which is rich in antioxidants (grapes, plums, oranges).
And now with all of these tips, I hope you have a Chag Sameach and a tasty and healthy barbecue!
Nomi Magence
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