Find your perfect grill
Learning about the culinary world in a scientific way; the how and the why of the way we prepare and cook food through the science of BBQ is a fascinating journey. This article is all about how to successfully build an umami bomb, creating umami synergy in the foods you prepare.
People tend to have a general negative reaction when discussing fat. However, fat isn’t as negative as you would think. There were campaigns and fad diets saying that all fats were bad for you.
The Science of Barbecue is about so much more than just flame and smoke. Food is an integral part of the barbecue and a gill-centric lifestyle. And what food is more amazing than cheese?
It’s the middle of winter and there is no end in sight to the drifts of snow and freezing temperatures. While others are still sticking it out with their new years resolutions, I am warming myself with comfort food (in moderation).
The science of barbecue explores the way cooking happens and why as you use different grilling techniques to achieve delicious meals.
The science of barbecue explores the way cooking happens when you use different techniques, and there are several very important factors that go into cooking the perfect meal.
Your grill can do some pretty amazing things. You can use so many interesting techniques to achieve loads of delicious results. What is the best way to cook meat on the BBQ? One of the most versatile techniques you can use is called the reverse sear.
Learning to cook better through science, who would have thought? This article explores what brining is, and how it works to improve the meat you are working with. So bag that bird, pack that pork, and share your shrimp. Let’s harness the power of salt!
One’s opinions about barbecue can be as hotly debated as politics are. That is once again proven true as I look into wet and dry rubs, and when to use which one. Not only is the terminology hotly debated, but so is when and where to use both!
One of the most often said pieces of advice given when cooking a delicious piece of meat is to rest it before slicing and serving. It sounds illogical to even the most seasoned BBQ master, however, there is a good reason.
There is a great debate about when one should salt meat before cooking. People get, forgive the terrible pun, rather salty about this. From professional chefs to the weekend warriors, everyone has an opinion about when to salt food.
Many different factors go into making a meal delicious. Things like how a piece of meat is seasoned and cooked are very important. However, one of the most important things is the quality of meat and the marbling found within.
Through our series The Science of Barbecue, we’ve explored the processes of grilling, Caramelization, and Smoking; discussed how to make any meat into a succulent meal, and even the intricacies of marinating.
Sure, you’ve tried the neighbor’s brisket, made something on your new grill using the smoker features, but do you know why it’s so delicious and tender? Using the Science Of Barbecue – Smoking Meat to be precise, we will tell you why it tastes so good.
Many people just slap their food onto a hot grill and go to town. They end up with amazing food nonetheless, but there is something happening here. The Science Of Barbecue is a real thing.
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