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The Science of BBQ [Education]
posted June 4 2014 12:43.44 by spic0m




You'll learn about what happens to the proteins in meat when it gets barbecued, the chemistry of tenderness, the biochemical origin of the "smoke ring", and how slow cooking over smoke might just be the most tasty application of chemistry and thermodynamics ever.



[Link: It's Okay To Be Smart]
 
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