Home TECH NEWS Objectively speaking, it is better scientifically than grilling on charcoal

Objectively speaking, it is better scientifically than grilling on charcoal

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barbecue Vacation, when you are on vacation, it’s easy. You can take your time, take out your handmade hardwood charcoal and light it in your chimney lighter to create a perfect two-tier fire-and then lovingly take care of your rib eyes, chicken breasts or ribs. Holiday barbecue is a hobby barbecue.

But what about June 22 or August 12? When the temperature reached the 80s, you just wanted to have a beer and a big piece of meat to cook in the backyard? Instead, it is 6 pm, you are in the office, the children need to eat before 7 pm, and you still have to go to the store.

My friend, this is the reason for the gas grill rules.

Look, I also like to cook with charcoal. Compared with natural gas, it has an indisputable advantage: it gets hotter. The temperature of hot coal is about 2,000 degrees Fahrenheit; although gas burns at about 3,500 degrees Fahrenheit, the flame generates very little radiant heat.

Radiant heat is what really cooks food on the grill.This is why Gas grill Use some kind of surface to generate radiation, whether it’s lava, a ceramic plate, or the “seasoning stick” on my Weber. These surfaces are heated by the gas flame, generating radiant heat naturally produced by the charcoal.

Charcoal purists will try to tell you that their preferred fuel will bring better flavor. This is, well, nonsense.

Your food does not know what generates heat under it. Once the charcoal becomes hot, there will be no aromatic compounds in the coal.According to the Food Science Bible Modernist cuisine, “Carbon is carbon; when it burns, it doesn’t give any taste to the food being grilled.”

The characteristic flavor of grilled food comes from Dripping, Not fuel. When these water droplets hit the heat source below, the oil, sugar and protein will smoke and flame. This heat creates new complex molecules that will rise in the smoke and warm air to cover the food you are grilling.

Nothing depends on charcoal in this process.

Nathan Myhrvold, founder of Intelligent Ventures, former Microsoft CTO, and world champion barbecue chef Spend millions trying to understand The science of food and cooking.He is serious about his meat, just as he is arguing Modernist cuisine, The real debate among faithful believers “It shouldn’t be which charcoal is best. It should be about whether charcoal is necessary.”

Still don’t believe it? Do you know what is worse than grilling with gas, you snob? Doesn’t bake at all.

At 6:30, I can walk into my door with a bag of groceries, and I can roast chicken on the table at 7: The family praised a delicious dinner. The most precious commodity in the world, one that we don’t have enough resources, and is declining before we die, is time.

The gas grill will save you time every time you use it. You can save a whole day by grilling 3 times a week throughout the summer. one day! Think about what a gas grill can provide you with an extra day.

View The other side of the debate: Why is charcoal better than natural gas (the answer may surprise you).


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