A treat for the palate

Nothing like a barbecue that is sprayed with a good beer, be clear, dark, blonde, brunette or whatever type you prefer it.

Only that what we point out may not be in reference to what everyone imagines, in which a good piece of meat, cooked on the barbecue, is left to taste with more intensity and resulting pleasure if the snacks are helped down with drinks of beer cold

 

A treat for the palate

In fact, it is a study carried out by researchers from the University of Porto (Portugal), for eliminate toxins that are generated in the flesh when it is prepared in direct contact with the fire.

Grilled meat, whether beef, pork, fish or poultry, when cooked at very high temperatures releases some chemical substances called heterocyclic amines and aromatic hydrocarbons, which are harmful to the Human health. But if the marinade is put before the fire is added beer (that on the margin improves the taste), that problem disappears.

Marinate the meat with beer stops the formation of the toxic substances mentioned. Amines are formed when the grease and the juices of the meat that are roasted directly to the fire drip on it and produce flames.

These flames contain PAH that then adhere to the surface of the meat. But beer behaves as an insulator and prevents that from happening.

So we already know, a good beer It is excellent to accompany a barbecue ... before and, with measure, afterwards.