The Scientific Cooking Methods

Say it’s summer. The day is an azure blue, the dandelions donating their seeds to the breeze, catching rays of sun as they float along happily. On the back patio, the grill is heating up and the meat is marinating. As someone sets the picnic table, you tuck the T-bone steaks into bed on the coals, at a slight diagonal for the perfect grill marks. They sizzle and pop, giving off a rich and robust aroma into the air. It makes your stomach start to sing in a low octave. The thought of a perfect meal on a perfect summer’s day is all that your mind can wrap itself around. But at the basis of it all is that cunning and surprising branch of science called chemistry. It is deeply embedded in why grilling meat tastes so good and why the broccoli that goes along with the meat will go dull if you don’t shock it. Chemistry weaves itself into the many ways you can cook food and each of these methods work in a different way and influence the tastes of the vast array of food that we create and consume.