3. What’s the Deal with Grill Marks?
Those blackened marks on your grill happen because of something called the Maillard reaction, a chemical reaction that occurs between amino acids and carbohydrates when food is exposed to heat. The food’s surface browns and caramelizes, resulting in a dish that not only tastes better but is also more visually appealing. It’s the reason that roasted vegetables taste so much better than boiled ones!
4. When your goal is grill marks, you inadvertently halt the Maillard reaction before it has a chance to spread over the surface of the steak. Instead, it creates a superficial reaction, and the only places that get perfectly browned correspond with the __cpLocation of the grates. The squares in between the marks are under seared and, well, boring. The resulting diamond-patterned series of cross-hatches does look visually appealing, but it’s not necessarily a sign of a flavorful steak. And would you want to learn more about grill steak? Here continue here to get details all about this article.
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