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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Specialty Grill Has Chef Asking For Help
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Hello, a close friend is a professional chef and is helping an Iron Chef start a new restaurant here in town. We got special privileges to tour "behind the scenes". My friends question is that their new grill, special ordered from Europe, works at a screaming high temperature. He thinks that should burn off any gluten proteins and prevent cross contamination. Does anyone know? Unfortunately they serve their dishes in small cast iron pans on blocks of wood. Got sick from dinner. But didn't want to tell him:( Another plus though was while there he told us of an invite to the chef to join a group of chefs on the Food network to look at gluten free and restaurants. What it takes to offer gluten free, how to set up the kitchen etc.

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Gluten can be destroyed by heat.  :huh: 

However, it takes a sustained temperature of at least 600F for at least 30 minutes.  :( 

Anything that started out as food would be inedible and probably carcinogenic after that.  :o 

It does mean that you can remove gluten from cast iron cookware by leaving it in a self-cleaning oven through the clean cycle, and then re-seasoning it.  :)

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I am extremely jealous of your behind the scenes experience!

However, I think it's imperative you tell the chef you got sick. He needs to know his methodology doesn't work.

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I agree that you need to tell him that you got sick. If he goes into this saying dishes are gluten free only because of the temperature they were cooked at, without worrying about cross contamination, he's going to make a lot of other people sick. Hopefully he'll be receptive to preventing CC the right way.

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