Who doesn't love throwing back on the weekend and grilling? Well grilling/cooking is no doubt an art, but it is also a science. The heat of a fire triggers the "browning" reactions which indicate the food is cooked well enough. In these reactions amino acids and sugars, either those already present in the food or those added via sauces or marinades, combine to yield the brown color. However, if you grill for too long or at too high of a temperature it will result in the "blackening" reactions, and no one likes those reactions. Furthermore, to maintain meat's moisture you can marinate it in a salty solution. The chemical reactions that take place between salt and protein in meat cause the proteins to unfold and absorb water more effectively. So apply some chemistry to your grilling and you will be able to become a better host!
http://www.sciencenews.org/view/generic/id/46562/title/Better_BBQ_through_chemistry
Posted by Samir Gupta
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment