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Living Well In Yalobusha County

Grilling Is Low Fat Way To Cook Meat And Veggies

By Pamela Redwine


The Crochet group will meet on Thursday, July 31, at 10 a.m. This group is free and is open to the public.  If you would like to learn to crochet or if you would just like a group to meet with to work on your crocheting then this is the group for you. We hope you will join us.
The Healthy You Exer-cise Group meets every Monday, Wednesday and Friday from 9 to 10 a.m. at the extension office. Join us for up to 45 minutes of low impact physical activity. If you come, make sure you wear comfortable, cool clothes, good walking shoes and bring some water to drink.
The North Mississippi 4-H Volunteer Leaders Forum will be Saturday, August 9 from 10 a.m. until 3:15 p.m. at Mississippi State University Bost Extension Conference Center. This is a great opportunity for youth and adults to receive quality training. Registra-tion will start at 9:30 a.m.  All workshops are available for youth (ages 10-19) and adults. Please contact me for a complete list of trainings offered. The deadline to register for the training is July 28.  There is a $15 registration fee per person, which includes lunch.

A Beginner’s Guide To Grilling


The temperatures are continuing to rise, and in all this heat, who wants to turn on the oven or stove?
Why Grill?
Grilling is a quick, low-fat way to cook flavorful meats, tofu, and vegetables. You can even grill fruits! Grilled pineapple is a great start to a fruit salsa, and grilled peaches make a creative and tasty dessert. Grilled tomatoes, onions, potatoes, and corn are especially flavorful because that’s when their sugars caramelize. Still need a reason to grill? It’s a speedy, low-fuss process that consistently yields great results.
How to Grill:
It’s ideal to marinate your meats, tofu, or vegetables before you grill them. This is done by combining a bit of oil with vinegar or citrus, along with some spices and your food of choice, either in a sealed plastic bag or in a covered dish. Assemble your ingredients and place the filled bag or dish in the refrigerator for anywhere from 30 minutes to 2 hours.
Do not save the marinade to use as a sauce for the finished dish if it has had any contact with raw meat. If it has touched raw meat, it has to be thrown out or cooked very thoroughly over the stovetop. If you want to use a marinade as a sauce and you don’t feel like cooking it, set some aside in a separate dish before adding the meat to the rest of the marinade.
You don’t have to make a marinade in order to grill. You can also lightly brush the food with olive oil and sprinkle it with pepper and other seasonings before grilling. If you are going to add a sauce, I suggest doing so at the end when the product is almost cooked. That way, the sauce won’t burn.
Next, preheat your grill to 350 to 400 degrees Fahrenheit. Place the meat directly on the grill or on a sheet of foil placed over the grates and let it cook for a few minutes. When cooking fish, tofu, chicken, or vegetables, Put them on oiled foil on the grill. This will help keep them moist and prevent them from burning or sticking to the grill. Be careful as you cook your food, as the latest scientific evidence indicates that charring meat will create carcinogens.
After you’ve placed the food on the grill or foil, allow it to cook about halfway. Carefully flip it over and then you can leave it there until you think it’s done. When grilling tofu, fruit, or vegetables, that’s it. When it’s done, go ahead and take it off the grill.
Grilling Tips:
For your health and to reduce flare-ups, trim the fat from your meat. Once you have used a plate and/or utensils to transport raw meat to the grill, get rid of them. Don’t ever use the same plate or utensils to transport your finished food. The juices from the raw meat can contaminate the cooked meat and cause food poisoning.        
Also, be aware that some grills have hot and cool areas. You can use these to your advantage and rotate items so they are done at the same time.

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