July 4th is the biggest grilling holiday of the year.
Chances are you will fire yours up at some point this weekend. Did you know there’s a science behind why grilled food states so good?
The University of Arkansas set out to explain the science behind all the magic. They found that it is all about the unique chemical reaction when the meat hits the metal.
When the meat caramelizes, the heat breaks down carbs and sugar, but meat is mostly protein, which is made up of amino acids. When caramelized sugars meet up with those amino acids, it creates another browning process that does not happen when meat is stewed or basted.
Also, you cannot disregard the juices falling into the flames. When that happens, the vapors rise up and mix with all that is happening on top of the grill, creating more complex flavors.
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