Comments on: The science of BBQ http://blog.khymos.org/2008/04/04/the-science-of-bbq/ - dedicated to molecular gastronomy Sat, 06 Sep 2008 02:56:52 +0000 http://wordpress.org/?v=2.5 By: Dot http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-86743 Dot Thu, 24 Apr 2008 11:17:06 +0000 http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-86743 What more does one need to know for BBQ perfection.......FAB, not for me thanks, use the natural form from glutamate high foods, but the industrial salt they can keep out of my kitchen. Plenty of other options available to enhance flavor profiles, dried mushrooms are a prime example of high glutamate foods. Too many cooks rely on msg for tasty meals instead of using thier palate. What more does one need to know for BBQ perfection…….FAB, not for me thanks, use the natural form from glutamate high foods, but the industrial salt they can keep out of my kitchen. Plenty of other options available to enhance flavor profiles, dried mushrooms are a prime example of high glutamate foods. Too many cooks rely on msg for tasty meals instead of using thier palate.

]]> By: Sandor CSÍKI http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-84307 Sandor CSÍKI Fri, 11 Apr 2008 13:53:33 +0000 http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-84307 "No. As Harold McGee pointed out, “searing is not sealing”. The only reason to sear meat is to get the Maillard reaction going.’" Justus Liebig (1803-1873), a famous German chemist was not only "The Father of Fertilizer Industry", but he was the "father" of the "sealing" delusion, too. More than 100 years was not enough to eliminate this false doctrine, so it is a good question, that how many years necessary to eliminate the bad reputation of MSG, which has special receptors on our tongue, means that the MSG-like taste is an evolutionary developed perception, which important to recognise the protein-rich foods, like meat. “No. As Harold McGee pointed out, “searing is not sealing”. The only reason to sear meat is to get the Maillard reaction going.’”

Justus Liebig (1803-1873), a famous German chemist was not only “The Father of Fertilizer Industry”, but he was the “father” of the “sealing” delusion, too. More than 100 years was not enough to eliminate this false doctrine, so it is a good question, that how many years necessary to eliminate the bad reputation of MSG, which has special receptors on our tongue, means that the MSG-like taste is an evolutionary developed perception, which important to recognise the protein-rich foods, like meat.

]]> By: Mike Czyzewski http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-83334 Mike Czyzewski Mon, 07 Apr 2008 02:49:59 +0000 http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-83334 Great post! I learned some interesting stuff! Great post! I learned some interesting stuff!

]]> By: Helen http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-83204 Helen Sun, 06 Apr 2008 09:36:16 +0000 http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-83204 That's a really interesting post. I actually learnt something! (the collagen in the meat and the different temps at which it dissolves and the enzymes - didn't know that, thank you). That’s a really interesting post. I actually learnt something! (the collagen in the meat and the different temps at which it dissolves and the enzymes - didn’t know that, thank you).

]]> By: Handles http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-82839 Handles Fri, 04 Apr 2008 23:44:51 +0000 http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-82839 On the question of crispy chicken skin, I once saw a recipe for duck that called for drying the skin with a hair dryer before cooking. On the question of crispy chicken skin, I once saw a recipe for duck that called for drying the skin with a hair dryer before cooking.

]]> By: Pete http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-82751 Pete Fri, 04 Apr 2008 17:24:28 +0000 http://blog.khymos.org/2008/04/04/the-science-of-bbq/#comment-82751 You write: 'Q. Would searing a piece of meat help to ‘seal’ the juices and allow for a more moist cut? No. As Harold McGee pointed out, “searing is not sealing”. The only reason to sear meat is to get the Maillard reaction going.' You are quite correct, of course, but you omit an important wrinkle (one which McGee does mention). Although searing meat does not reduce the water loss, the flavours created by the Maillard reaction make the eater salivate --- and so searing can and does create the illusion of greater moistness in the mouth. You write:
‘Q. Would searing a piece of meat help to ‘seal’ the juices and allow for a more moist cut?

No. As Harold McGee pointed out, “searing is not sealing”. The only reason to sear meat is to get the Maillard reaction going.’

You are quite correct, of course, but you omit an important wrinkle (one which McGee does mention). Although searing meat does not reduce the water loss, the flavours created by the Maillard reaction make the eater salivate — and so searing can and does create the illusion of greater moistness in the mouth.

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