That Smokey Flavour
- When foods are exposed to heat for prolonged periods of time, non-carbon atoms in the food break down, leaving behind the crispy, black carbon.
- Cooking over the direct heat of a barbecue allows you to add just the amount of char to match your taste, but some of the chemicals in charred meat are known carcinogens.
- When smoke comes in contact with food, the components of the smoke can get absorbed.
- One way to use chemistry to make food smokier is to periodically spray it with water during the barbecuing process.
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