Looking for a good text on science of grilling and barbecue
I am looking for a good scientific text about grilling and barbecue.
I am looking for something that scientifically goes into the thermal decomposition process of wood when heat is applied to it, what chemicals are exactly responsible for color and flavor, etc. and how we can use that information to produce better flavor and texture during cooking.
Best Answer
I certainly could be wrong, but I doubt a text of the caliber and specificity you're looking for exists. But perhaps it will in 2016... http://amazingribs.com/meathead/the_book.html. He's the only source I've encountered who applies science to barbeque and I think he does it very well. It may not be as academic as you're looking for but have a look around his site and see if it fits your needs.
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What is the difference between grilling and BBQ?
\u201cWhen you barbecue you are cooking with a slow circumvented unit of hot air with the lid closed. Grilling is done with the lid up and you're cooking with direct heat on the bottom, instead of all around the source.What is the grilling process?
Grilling involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames. Direct heat quickly sears the outside of food, producing distinctive robust, roasted\u2015and sometimes pleasantly charred\u2015flavors and a nice crust.What is the secret to grilling?
Use Metal Utensils, Not Plastic. Make sure you have metal utensils to use because plastic will melt. While you're checking off the right preparations, always be sure you have enough gas or charcoal for the grill, and a cool drink might be nice too because it'll get really hot by the grill.Why grilling is the best way to cook?
For years, health and nutrition experts have espoused grilling as the cleanest and leanest cooking process \u2013 fat drips away from the food as it cooks, and there's no extra calories in the form of batters, heavy sauces or excess oils.The Best Grilled Chicken - 3 Easy Recipes! | SAM THE COOKING GUY 4K
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Answer 2
Although it isn't extremely detailed, there is some good information on this topic in Nathan Myrhvold's Modernist Cuisine: Vol. 2 Pages 7-17 are dedicated to grilling and there is some relevant information in the sections on smoking in both Vol. 2 and Vol. 3 as well.
Harold McGee's food science classic On Food and Cooking has most of the information on this topic that can be found in Myrhvold's tome at significantly less cost. Most of the information specifically about wood and flavor production can be found at the end of chapter 8 "Flavorings from Plants"
Answer 3
Look up anything by Alton Brown. He is the Food Network godking of food science.
http://en.m.wikipedia.org/wiki/Good_Eats
He has a great article here:
Alsofound an interesting book:
Illustrated guide to grilling and barbecue:
http://www.amazon.ca/gp/aw/d/0936184868
This hefty volume features a didactic tone that corresponds to the mission of the magazine of the same name, bringing scientific scrutiny and rigorous testing to home cooking with extremely detailed recipes and illustrations.
Hope this is what you're looking for.
Answer 4
Harold McGee
On Food and Cooking: The Science and Lore of the Kitchen
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