The Chemistry of Grilling

The Chemistry of Grilling

By Roger Miguel | Monday Monday Staff -    2017-11-16    1 min read

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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 deliciously grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.

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