ingredient information
Peppers Grilled
Peppers are seed pods and can be red, green, yellow, orange, white or purple. Green and red peppers grow on the same plant, it’s just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties. Red and green peppers are by far the most commonly found peppers, although yellow peppers are also becoming widely available. Peppers are high in vitamin C and supply vitamin A, potassium and some B group vitamins. Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) [1]. Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is termed broiling [2]. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation. Direct heat grilling can expose food to temperatures often in excess of 260C (500F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 310 degrees F.[3] Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens[4] Marination may reduce the formation of these compounds.[5] [6][5] [7]