Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas

Of course, even food cooked on a gas grill gives off aromas — all food does. But food grilled over a charcoal flame has a special one: guaiacol.

Guaiacol is an aroma compound produced when you use heat to break down lignin, the resin responsible for holding strands of cellulose together to form wood. “It has a smoky, spicy, bacony aroma,” says Sacks. “In fact, the flavor that most people associate with bacon is largely degraded lignin.”

Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON.

Bacon? Case closed. (via)

-Monk

Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas

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