Treatise on Grilling

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If you are interested in some of the more scientific principals behind grilling you should go check out the Treatise on Grilling from the Food Mayhem blog. It delves into some of the more complicated concepts of grilling such as the Maillard reaction, the affect of marinades, and whether grilling can lead to cancer.

While there are many aspects of grilling that lend flavor, I think the heavenly flavor comes from one distinct aspect of grilling. That is the distribution of gradated results of the Maillard reaction. Let me explain: Whenever you brown food through direct heat the Maillard reaction will begin at the part of the food that touches the cooking surface and the food will cook fastest at those touch points and radiate outwards into the rest of the food.

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