Video: The chemistry of grilling
If you're firing up the barbecue this week for an Independence Day cookout, you don't want to miss this week's Reactions video.
We've got chemistry knowledge that will impress your guests like, "Why is red meat red?" You'll also learn about the amazing Maillard reaction that turns that red meat into a delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.
It's all in our latest video:
Provided by American Chemical Society
Citation:
Video: The chemistry of grilling (2015, June 29)
retrieved 25 April 2024
from https://phys.org/news/2015-06-video-chemistry-grilling.html
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no
part may be reproduced without the written permission. The content is provided for information purposes only.
