I have been a fan of charcoal for decades. Now there is science behind my opinion.
www.wired.com/opinion/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas/
To understand why, you first need to understand that flavor and taste are not the same thing. “Within flavor, we have taste compounds and we have aroma compounds,†says Gavin Sacks, associate professor of food science at Cornell University. “Our brains just aren’t designed to decouple them.â€
What charcoal brings to the party is a healthy heaping of aroma compounds, the other half of the power couple that is flavor. In fact, aroma might be the super starlet in that relationship, because our tongues are actually pretty limited. “There are only five taste receptors that are well-agreed-upon to exist within your taste buds,†says Sacks. He’s referring to sweet, salty, sour, bitter, and the new kid: umami. :confused:
Enjoy the grill!
www.wired.com/opinion/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas/
To understand why, you first need to understand that flavor and taste are not the same thing. “Within flavor, we have taste compounds and we have aroma compounds,†says Gavin Sacks, associate professor of food science at Cornell University. “Our brains just aren’t designed to decouple them.â€
What charcoal brings to the party is a healthy heaping of aroma compounds, the other half of the power couple that is flavor. In fact, aroma might be the super starlet in that relationship, because our tongues are actually pretty limited. “There are only five taste receptors that are well-agreed-upon to exist within your taste buds,†says Sacks. He’s referring to sweet, salty, sour, bitter, and the new kid: umami. :confused:
Enjoy the grill!