![]() This is the process of burning or charring.Īlmost no one likes a completely burnt piece of meat, but little splashes of crispy char flavor can add such depth to foods. When foods are exposed to heat for prolonged periods of time, non-carbon atoms in the food break down, leaving behind the crispy, black carbon. ![]() Char and crispĪnother hallmark of barbecued food is the unique char it develops. These reactions turn carbohydrates and sugars into smaller compounds like maltol – which has a toasty flavor – and furan – which tastes nutty, meaty and caramel-like. This keeps the vegetables from becoming soggy and promotes caramelization reactions. Barbecuing allows the water to evaporate or drip down without getting trapped by a pan. ![]() Photo by Lablascovegmenu via Wikimedia Commons/CC BYĪ similar process occurs with vegetables. It’s much easier to control the level of charring on food when cooking on a barbecue. The reaction and the flavors it produces are influenced by many variables, including temperature and acidity as well as the ingredients within any sauces, rubs or marinades. This reaction produces a complex mixture of molecules that make food taste more savory or “meaty” and adds depth to scents and flavors. Once the surface is dry, the heat causes the proteins and sugars on the outside of the meat to undergo a reaction called the Maillard Reaction. When you cook meat at higher temperatures – like over direct heat on a barbecue – the first thing to happen is that water near the meat’s surface boils off. The indirect cooking method places the heat source to the side of the food or far below, exposing the food to temperatures around 200 to 300 F (93 to 149 C).Ĭooking is the process of using high temperatures to drive chemical reactions that change food at a molecular level. The direct cooking method subjects the food to very high temperatures, as the grilling surface can be anywhere from 500 to 700 degrees Fahrenheit (260 to 371 Celsius). When barbecuing, you can either put the food directly above the flames – what is called direct heat – or farther away on indirect heat. When cooking on a stovetop, there is much less radiation and most of the cooking is done where the food is in direct contact with the pan. The resulting range of temperatures creates a complex mixture of flavors and aromas. The mix of heating methods allows you to sear the parts of the food touching the grill while simultaneously cooking the parts that aren’t touching the griddle – like the sides and top – through radiating heat. ![]() The food also warms and cooks by absorbing radiation directly from the flames below. On a barbecue, the hot grill grates heat the food via direct contact through a process known as conduction. Cooking over an open flame – whether from gas, wood or charcoal – allows you to use both radiant and conductive heat to cook food. ![]()
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