In Canada, the summertime tradition of grilling is extremely prevalent. Among the most memorable activities we engage in during the summer are preparing and eating meals outdoors.
There are only a few months of pleasant weather each year, so we should take advantage of every opportunity to appreciate the outdoors while we can. And if one can take advantage of the best weather of the year while also enjoying the many benefits of barbecuing, then it’s a win-win scenario.
Everyone should be aware of the seven benefits associated with barbecuing
When cooking meat on grates, as opposed to being reabsorbed into the tissue as it would be at the time cooking in a pan, a important amount of excess fat will melt and drip off at the time of the grilling procedure. This is one of the most significant benefits of grilling. The cooked meats retain all of their juiciness, and any excess fat that is incinerated off is not reabsorbed by the body.
The flavour of grilled cuisine simply cannot be surpassed
Unquestionably, the finest way to cook is over an open flame. There is no other method of cooking that yields such a high quality of flavour with so little effort as sous-vide. The distinctive flavour that can only be obtained by grilling is a result of the cooking method itself.
The majority of individuals are under the false impression that the distinctive flavour of grilled meats derives from the smoke generated during the grilling process, but this is only one part of the equation.
This smoke is produced when dripping fat contacts the heated briquettes and burner of a gas, propane or charcoal BBQ grill, or the charcoal briquettes of a charcoal grill. Other techniques, such as cooking with flavoured wood chunks and pieces or using smoking pellets, can also be utilised to generate smoke during grilling.
The process known as the Maillard reaction
What is the connection between grilled meat, toasted bread, and a cup of coffee for breakfast? Each of these items owes a portion of their flavour to the Maillard reaction. At temperatures between 138 and 149 degrees Celsius (280 and 300 degrees Fahrenheit), food undergoes a chemical reaction.
A chemical process known as caramelization also contributes to the essence of grilled meat. Once more, cooking at a high temperature activates the sugar molecules in the food, resulting in a sweeter flavour.
The caramelization process is very similar to the Maillard reaction, except that it does not involve protein. Because meat contains protein, the process of caramelization occurs in the sauces, marinades, and rubs that are used to prepare the meat. This is due to the fact that the protein in meat initiates the process.
Although the grill marks are visually appealing, they do not contribute to the essence
Let’s spend some time discussing grill marks, since we’re already discussing the origins of some of the flavour in grilled dishes. Grill marks do not impart additional flavour to food, contrary to popular belief.
The majority of people consider the essence of grilled meat to be superior to that of other preparation methods. The mere sight of meat with grill marks has a tremendous effect on us because we immediately make the connection that it will taste better. We form the association that the food will taste better as a result.
Food manufacturers and fast food chains have taken advantage of the strength of this bond by adding phoney grill marks to certain products.