(on topic on every thread) Good Food & Good Eating & Discovery
Zeev, on TV channel Discovery News friday 9pm was a short test done
to determine which is better for barbecue of meats, gas or charcoal.
Transcripts of show not available and while watching all those people
eating all that super good looking goodies I found that the voice of
the announcer to be a distraction to my trying to imagine what taste
experience was obtained by the eaters, and I tuned out the voice as I
brang back the memories and I could taste and even feel the texture
and hear the cracking of the blacken meat that was transformed into a
wonderful state of incomplete combustion.
Now here is the problem, the results of the tests were very clear,
for meats that were cooked very fast over high heat the charcoal
produced a better taste than gas. For meats to be cooked for a long
time at a lower temperature the gas cooked ones ate better.
Now I used the word ate rather than taste in the just above sentence
because the gas could keep a constant low temperature over time much
better than charcoal, so the tenderness of ribs verse toughness by a
not correct temperature was more important than taste.
I need help in clairification with burn temperatures of charcoal and
gas, and also the chemistry of each as burning in air.
Now I know of lots of food lovers on SI, probably everyone is, but you
and the Blacksmith Sword Maker of Jack R Smith Jr have the food loving
plus lab fire skills and knowledge of this to that under heat.
So, TV man said the meat over charcoal was at a higher tempeature when
hottest grilling was done, but he didn't say that the carbon+air burn
was hotter than gas+air burn, but he said that the gas+air burn also
produced water along with the carbon monoxide and this coated the meat
and lowered its resulting temperature.
I don't do BBQ with gas, and don't know its name and atoms, but those
who smoke use that BIC lighter I think uses butane CxHy, so maby thats
the gas in those tanks.
So charcoal burns to CO and gas to CO + H2O.
So question is wondering if the flame'ing temperature araising from
each is about the same ?
doug |
