Chef offers safety, food preparation tips for outdoor cooking
Whether cooking with a grill or deep fryer, always remember that it is extremely hot and do not panic if a problem arises, says Ivan Petkov, a clinical professional instructor in hotel tourism and management.
(Media-Newswire.com) - WEST LAFAYETTE, Ind. - Outdoor cooking is a popular summer activity, but aspiring cooks need to keep safety in mind, a Purdue chef says.
Whether cooking with a grill or deep fryer, always remember that it is extremely hot and do not panic if a problem arises, says Ivan Petkov, a clinical professional instructor in hotel tourism and management.
"Fire is hot. It's not kind of hot; it's not 'I don't know how I feel today' hot," Petkov says. "I joke about that quite often, but it's a very simple statement that I use when people ask me to teach them how to grill."
If flames from the grill get too hot or too high, cover it and cut oxygen to the fire -- do not use water. Make sure to drain meats completely before placing them on the grill. Fats in marinades that drip onto the fire can cause large flames, Petkov says.
"There also are a lot of safety issues when it comes to deep frying," Petkov said.
With a deep fryer, be careful not to overfill it. An overflow of hot grease can result in fires, severe burns or injuries. Other precautions to take when deep-frying include:
* Do not use the fryer on a wooden deck or anywhere near a house.
* Do not allow children anywhere near the cooking area.
* Do not use a fryer in the garage. Hot oil from fryer could spill onto the oil- and gas-soaked garage floor, resulting in a large fire.
* Do not leave the fryer unattended – be there and be attentive.
* Do not allow pets near the cooking area.
* Make sure to introduce foods soaked in water slowly into the fryer. Adding the meat too quickly can cause the fryer to overflow.
Whether cooking on a grill or in a fryer, remember that meats with a bone need to cook a little longer than meats without a bone. However, the bone will continue to cook the meat even after it is removed from the heat. To avoid drying out the meat, remove the bone-in meat a few minutes earlier than the recommended cooking time, Petkov says.
Petkov offers the following recommendations for grilling:
* Have a high-temperature side and low-temperature side on the grill. Use the high side to sear both sides of the meat, and move meat to the low side after searing to finish cooking.
* Meats only need to be flipped once or twice while on the grill.
* Do not tightly pack hamburger patties or they will turn "mealy." Form the patties and put a thumbprint in the middle to help them keep their shape.
* Try using different cuts of meat for hamburger. Petkov's favorite cut is high-end brisket.
* Allow all meats to warm up to room temperature before putting them on the grill.
* Consider kosher salt, pepper, garlic powder and olive oil as a simple rub for steaks.
* Grilling thickly cut vegetables can be a nice alternative to or addition for grilled meats.
While gas grills are popular because they are quick and easy to use, Petkov recommends using charcoal or hardwood charcoal. Charcoal and hardwood charcoal allow for a more varied fire temperature that will cook the meat to perfection, Petkov says.
"Gas grills are like a bad first date," Petkov quips. "Put a little passion into it."
Food safety is another important part of outdoor cooking and eating. As with all cooking, remember to wash your hands often. Also, cold foods should be kept in the shade and have ice underneath to keep them cool. Keep hot things hot and cold things cold, Petkov says.
If meat has been out for two hours in the "danger zone" ( between 39 degrees to 141 degrees Fahrenheit ), microwave it for a minute and a half or grill it for two minutes to kill all the germs. As soon as it reaches a temperature of 165 degrees Fahrenheit, it should be safe to eat Petkov says.
Petkov's final tip: "Take good care of your cook -- that's the rule!"
Source: Ivan Petkov, 765-494-5996, ipetkov@purdue.edu
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