cooking-science

/cooking-science
cooking-science2015-11-18T07:42:43+00:00

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The Science of Cooking

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This is the most fascinating topic in the world of BBQ and outdoor cooking. Understanding the science of what is happening will make your cooking better and less stressful. The Science of cooking is varied and can be quite complex, particularly when it comes to baking, where the techniques are akin to alchemy.

Temperature is the easiest science to understand and to harness to your needs. Luckily there are some great tools to help in harnessing temperature.

Beef for example is rare at 40-45°C (104-113°F), Medium at 50-55°C 122-131°F), and Well done at 60-65°C 140-149°F), any more than 65°C (149°F) and you are just drying it out.

This is fine for Prime cuts, but for US BBQ Low and Slow you are looking to convert the collagen in tougher cuts to gelatine and that requires higher temperatures.

Temperature is a great tool, once you understand it, you can make it work with you. Roast a piece of beef till it is 35°C (95°F) internal temperature, take it out of the BBQ to rest and 20 minutes later (that’s enough time to cook the veg) the internal temperature will be 60°C (149°F). Now, that’s worth knowing.

There is a lot more to explore in the world of food science: How does a Brine work? How to Cure food? Preserving, Drying, Fermenting etc.

I’m not going into too much detail on this page, but improving your understanding of Cooking Science is the key to improving your cooking skills, and is the reason BBQ School concentrates on the science behind the BBQ.

 

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