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If you’re firing up the barbecue for a summer cookout, you don’t want to miss this week’s Reactions video.
We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown.
We also settle, once and for all, the age-old debate of gas vs.
All About Grilling - https://acsundergrad.wordpress.com/2012/08/10/the-chemistry-of-bbq/
Cooked meat fact sheet: http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet
Meat Color - https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html
Maillard Reaction - http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html
On Meat Colors - http://www.genuineideas.com/ArticlesIndex/srameatmyoglobin.html
Gas V Charcoal - http://www.wired.com/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas-2/
Hemichrome - http://www.beefresearch.org/CMDocs/BeefResearch/PE_Fact_Sheets/Color_Changes_in_Cooked_Beef.pdf
Find us on all these places:
NatKingKong - Latin Guitar Combo
Smidi - Easy Listening
Matt Hartings, Ph.D.
Darcy Gentleman, Ph.D.