Summary Of The Chemistry Of Barbecue And You
“The Chemistry of Barbecue and You” is an article that creatively talks about the Maillard reaction. The Maillard reaction is a chemical reaction different foods undergo in order to acquire a distinctive flavor or the brownish color. According to the article it was first discovered by a French chemist Louis Camille Maillard who believed the Maillard reaction in foods can help cure diabetes. His assumption was wrong, however, the Maillard reaction is now known to give food flavor and make it look more appealing.
The article makes quite a few claims. First of which is 80 percent of American households own a grill. The author backs up the statement with a source from the Hearth Patio, and Barbecue Association, however, the author fails to mention
The article makes quite a few claims. First of which is 80 percent of American households own a grill. The author backs up the statement with a source from the Hearth Patio, and Barbecue Association, however, the author fails to mention