Summer Grilling and it's Affect on Health

Unless you have gone to culinary school or love talking about food you are not familiar with the Maillard reaction coined after the French chemist Louis-Camille Maillard. It is this reaction that gives grilled meat and veggies it characteristic pigments and flavors. The reaction rearranges amino acids and simple sugars in the food to create complex flavors and smells that we have come to love.

Foods that are boiled, poached, or steamed do not go through the Maillard reaction because the temperatures are not high enough to dehydrate the surface of the food. Foods grilled, roasted, or otherwise cooked at temperatures above the boiling point of water create this complex and delicious flavor.  Read More