![]() A chemical change occurs when the molecules that compose two or more substances are rearranged to form a new substance! When you start baking, you have a mixture of ingredients. When you bake a cake, the ingredients go through a chemical change. Burning wood breaks down molecules called lignans, and these turn into smaller organic molecules – including syringol and guaiacol – that are mainly responsible for the quintessential smokey flavor.Baking a cake is a great way to do science without even knowing it. Smoke is made up of gases, water vapor and small solid particles from the fuel. As smoke swirls around the barbecue, the food will absorb its flavors. Even on a gas grill, melting fats will drip onto the heat source and produce smoke. Cooking over wood or charcoal involves a lot of smoke. ![]() The final quintessential barbecue flavor is smokiness. Though the dangers are far lower than smoking cigarettes, for example, limiting the amount of charring on meats can help reduce the risk of developing cancer. Unfortunately for those who like a little extra crisp, some of the chemicals in charred meat – molecules called heterocyclic amines and polycyclic aromatic hydrocarbons – are known carcinogens. Cooking over the direct heat of a barbecue allows you to add just the amount of char to match your taste. These reactions turn carbohydrates and sugars into smaller compounds like maltol – which has a toasty flavor – and furan – which tastes nutty, meaty and caramel-like.Īlmost no one likes a completely burnt piece of meat, but little splashes of crispy char flavor can add such depth to foods. ![]() This keeps the vegetables from becoming soggy and promotes caramelization reactions. Barbecuing allows the water to evaporate or drip down without getting trapped by a pan. The reaction and the flavors it produces are influenced by many variables, including temperature and acidity as well as the ingredients within any sauces, rubs or marinades.Ī similar process occurs with vegetables. This reaction produces a complex mixture of molecules that make food taste more savory or “meaty” and adds depth to scents and flavors. ![]() Once the surface is dry, the heat causes the proteins and sugars on the outside of the meat to undergo a reaction called the Maillard Reaction. When you cook meat at higher temperatures – like over direct heat on a barbecue – the first thing to happen is that water near the meat’s surface boils off. Cooking is the process of using high temperatures to drive chemical reactions that change food at a molecular level.
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