Better Grilling Through Chemistry

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=RqUEh-B-U-k

This week Reactions is lighting up the grill for some barbecue science. We're giving you the best chemistry backed tips to make your meat as perfectly grilled as possible. 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. charcoal. • Sources: • All About Grilling - https://acsundergrad.wordpress.com/20... • Cooked meat fact sheet: http://www.cancer.gov/about-cancer/ca... • Meat Color - https://www.exploratorium.edu/cooking... • Maillard Reaction - http://cen.acs.org/articles/90/i40/Ma... • On Meat Colors - http://www.genuineideas.com/ArticlesI... • Gas V Charcoal - http://www.wired.com/2013/07/charcoal... • Hemichrome - http://www.beefresearch.org/CMDocs/Be... • Find us on all these places: • Subscribe! http://bit.ly/ACSReactions • Facebook! / acsreactions • Twitter! / acsreactions • Tumblr! http://tumblr.com/ACSReactions • NatKingKong - Latin Guitar Combo • Smidi - Easy Listening • Producer/Writer: • Kirk Zamieroski • Executive Producer: • Adam Dylewski • Scientific consultants: • Matt Hartings, Ph.D. • Darcy Gentleman, Ph.D.

#############################

New on site