15/08/2019
"BBQ" WHY THE MEAT BLACKENS DURING GRILL?
TAKE A MINUTE AND READ....
Before we delve into the mystery of charred meat, it should be noted that barbequing and grilling are actually two different things. Although the word barbeque is sometimes used to describe any act of outdoor food preparation, "barbeque" actually refers to meat slow-cooked over charcoal or wood.
Because authentic barbecue is cooked at low temperatures, it rarely blackens, though soot from the wood fire may turn it dark brown.
In contrast, cooking foods on a grill over high heat can lead to a charred crust on your chicken breasts or steak. The black stuff is made by a simple combustion reaction. First, heat creates a browning reaction in amino acids and sugars,. If heat is continually applied, the meat will begin to burn. As sugars and proteins burn away, they leave behind blackened, partially-combusted carbon, a common element in all living things.
A little bit of charred carbon can lend a smoky flavor to meat, but a lot can be dangerous. A study presented at the 2006 American Association for Cancer Research meeting found that the chemicals in charred meat raised the risk of prostate cancer in rats, and a 2009 study presented at the American Association for Cancer Research meeting found that pancreatic cancer in humans is linked to consumption of well-done meat. This summer, you might be better off turning down the grill — or firing up the slow-cool.