{"id":2352,"date":"2016-11-02T16:57:00","date_gmt":"2016-11-02T15:57:00","guid":{"rendered":"https:\/\/www.federicofrancescoferrero.com\/food-en\/griglia\/"},"modified":"2016-11-02T16:57:00","modified_gmt":"2016-11-02T15:57:00","slug":"griglia","status":"publish","type":"post","link":"https:\/\/www.federicofrancescoferrero.com\/en\/lettere-a-fff-en\/griglia\/","title":{"rendered":"Griglia"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Caro dott. Ferrero, sono gli ultimi fine settimana in cui potr\u00f2 godere del barbecue del mio giardino, ma ho letto che la carne alla griglia \u00e8 cancerogena. E\u2019 vero?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Paolo, Lecco<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-background has-black-background-color has-black-color\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">Le carni rosse in genere, la carne di maiale, ma anche il pollame e il pesce, quando cotte a alte temperature, convertono le proteine in ammine eterocicliche. E sono proprio questi prodotti chimici a essere stati collegati a un certo numero di tumori. Ma non basta. Ad essere cancerogeni sono anche gli idrocarburi policiclici aromatici che si trovano nel fumo. Questi si formano quando il grasso e i succhi delle carni gocciolano sulla fonte di calore o cottura. Il fumo che ne deriva \u00e8 appiccicoso e pu\u00f2 aderire alla superficie della carne e contaminarla, rendendola potenzialmente cancerogena. Ma le cose non sono molto diverse per verdure e carni carbonizzate sulla padella di casa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Come sempre serve un po\u2019 di buon senso. Innanzitutto non utilizzare sostanze chimiche o carbonella, ma preferire una brace di legna non trattata, creata a partire da un bel fuoco. E mettere la carne a cuocere, a una corretta distanza dalla fonte di calore, solo quando la fiamma \u00e8 scomparsa. Poi \u00e8 fondamentale non bruciare la carne ma eliminare il grasso in eccesso. Tutte le griglie professionali, ma anche a casa \u00e8 possibile montarne una, sono composte di piccole grondaie che raccolgono i succhi che fuoriescono dalla carne durante la cottura, e li allontanano verso un recipiente di raccolta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">E, ancora una volta, il palato ci viene in soccorso. Ci\u00f2 che \u00e8 nero, bruciato o carbonizzato non ha altro gusto che l\u2019amaro, che diventa persistente ben oltre il boccone, rendendo impossibile gustare la pietanza. Per questo motivo sconsiglio le bistecchiere anche per le verdure. Meglio una padella antiaderente o un passaggio in forno in una pirofila di vetro.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Caro dott. Ferrero, sono gli ultimi fine settimana in cui potr\u00f2 godere del barbecue del mio giardino, ma ho letto che la carne alla griglia \u00e8 cancerogena. E\u2019 vero?<\/p>\n","protected":false},"author":2,"featured_media":1962,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[41],"tags":[],"class_list":["post-2352","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lettere-a-fff-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Griglia - Federico Francesco Ferrero<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.federicofrancescoferrero.com\/en\/lettere-a-fff-en\/griglia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Griglia - Federico Francesco Ferrero\" \/>\n<meta property=\"og:description\" content=\"Caro dott. 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