Since we’re well into BBQ season, I thought it would be good to shed some light on grilling. It’s funny how we, as humans, tend to do things without thinking about the underlying reasons as to why stuff actually works. This got me to thinking about BBQing. Yeah, sure I go through the motions of preparing my foods for the grill, getting the grill ready, and making sure the chicken and fish are thoroughly cooked. But, do I really understand the chemistry behind this process? Nada!
This video produced by the Institute of Food Technologists helps to demystify this favorite backyard activity. I was happy to hear that salt, which I’ve always used for koshering my chicken, is a good tenderizer.
Read more about the chemistry behind BBQ on the Institute of Food Technologists’ website.
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