Unveiling the Science of Grilling: From Smoky Flavors to Perfect Brisket
Originally Published 2 years ago — by PBS NewsHour
Barbecue cooking involves a complex interplay of chemistry that sets it apart from other cooking methods. The combination of radiant and conductive heat from an open flame allows for searing and cooking through a range of temperatures, resulting in a mixture of flavors and aromas. The Maillard Reaction, influenced by temperature and acidity, produces savory flavors and depth. Barbecuing also promotes caramelization reactions in vegetables, enhancing their taste. The charred flavor adds depth to food, but excessive charring can increase the risk of cancer. Smoke, produced by burning wood or fats, imparts a unique smoky flavor to barbecued food, with molecules like syringol and guaiacol responsible for the taste. The components of smoke can be absorbed by food due to its composition of fats and water. While the science behind barbecuing is complex, it adds to the enjoyment of the smoky goodness of grilled food.