2024-08-01 14:20:38
The most important question is what fuel to use. The best charcoal is made by burning wood slowly under low oxygen conditions. In this way, most of the water and other volatile compounds are released from the wood, while the remaining part is about 25 percent. of initial weight – becomes almost pure charcoal, although larger pieces of charcoal may contain unburnt wood.
We can also use charcoal briquettes. They are made from sawdust and wood scraps that are burned in the same way as charcoal, then crushed and mixed with additives that bind the contents, help ignite or promote even combustion – and only then are formed into a uniform shape. Because these shapes are uniform, they generally retain heat longer than lump charcoal.
Charcoal burns hotter than wood and produces very little smoke. This means that dishes cooked on them have very little flavor.
The smoky flavor we associate with barbecues is usually the result of fats and juices dripping from the food onto the hot coals. These droplets ignite and deposit on the surface of the food with smoke containing aromatic compounds. Some bakers like to add wood chips to the coals to add extra smoky flavor.
Since charcoal is not a significant source of aroma, some may prefer a gas grill that can be lit quickly and is easier to control. Plus, gas is much more efficient: a gas grill is estimated to have a carbon footprint of about a third less than charcoal, even though it comes from a non-renewable source.
Another factor that makes barbecued food taste different from food cooked in the kitchen is the heat. Glowing coal exceeds 1000 °C and emits a lot of infrared radiation. This heat triggers the Maillard reaction, which converts sugars and amino acids into hundreds of delicious flavor compounds. However, it is also possible that the food will be charred on the outside and cold in the middle.
The best way to avoid this is to concentrate the coals more on one side of the grill. If the food is browning too quickly on the outside, you can move the food from the heated zone to a cooler part. It is also highly recommended to purchase a cooking thermometer, which helps you easily determine when the meat is fully cooked, writes New Scientist.
2024-08-01 14:20:38