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烧烤用木炭好还是天然气好
Nothing beats the unique flavors of a summer time grill session.
没有什么比夏季烧烤独特的味道更美好的了。
When the suns out, there’s really no other way to eat,and good lord are there a lot of amazing chemical
reactions happening over those flames.
当太阳出来之后，没有比烧烤更好的吃法了，此外，火焰上有许多有趣的化学反应。
Better get a bucket for your drool, you’re about to get hit with some grill chem.
最好准备好一桶口水，你将了解与烧烤有关的绚丽的化学知识。
(SPLASH INTRO)
Before your steak hits the grill,chances are it’s a brilliant red.If it’s not, you'd better check the expiration date.
在你的牛排遇上烧烤架之前，应该是明亮的红色。否则，你最好检查一下是否已过期。
Have you ever wondered what makes red meat red?
你有没有想过为什么肉是红色的？
Though it may seem like the obvious answer, our meats aren’t getting their brilliant hue from blood.
尽管答案看上去显而易见，然而，肉的红色并不是来自血液。
Steaks are made up of low-twitch cow muscles,which means that they’re used for long periods of time and use a lot of energy - so walking for example.
牛排是由低肌牛肌肉构成的，这意味着耗费许多时间，许多能量来行走。
To compensate, a protein called myoglobin helps store oxygen inside the cells of the muscle for a consistent energy supply.
为了补偿，一种叫做肌球素的蛋白质帮助在肌肉细胞内储存氧气，维持稳定的能量供应。
As it turns out, this protein has a very pronounced red pigment.
事实表明，这种蛋白质含有非常明显的红色色素。
The more myoglobin in the meat, the darker and deeper the red will be.
肉里的肌球素越多，红色就越深。
You may have noticed that vacuum sealed steaks have a grayish tint to them.
你或许注意到，真空包装的牛排有一层浅灰色。
The lack of oxygen inside means a lack of fuel for myoglobin.
肉内部缺乏氧气意味着肌球素缺乏燃料。
Once you open that package and expose it to oxygen, the surface of the meat will get back at least some of that reddish-pinkish tint.
打开包装暴露在氧气中之后，肉的表面至少会恢复一些红色到粉红色的色彩。
When you throw your steak on the grill,myoglobin starts to transform.
当你把牛排放到烧烤架上之后，肌球素就开始发生变化。
At temperatures above 60 degrees celsius (140F), myoglobin can’t hold on to oxygen any more, and shifts to a tan color.
在60摄氏度（华氏140度）以上，肌球素不能再储存氧气，转变为黄褐色。
Once your steak hits 76°C (169F), myoglobin goes through another transformation where it turns a greyish dark brown.
当牛排加热到76摄氏度（华氏169度），肌球素再次转变，成为灰褐色。
But that’s not the only thing that changes your steaks color.The levels of hemichrome increase, and the Maillard Reaction,The Holy Grail of all culenary chemical reactions -- is the key to the mouth watering molecular metamorphosis that kicks in when you throw food on the grill.
但是牛排颜色改变并不仅仅是因为这一点。高铁血色原水平增加，酶勒反应，所有化学反应——都是当你把食物放上烧烤架的时候让你垂涎三尺的分子变化的原因。
The maillard reaction is actually a complex series of simultaneous reactions between amino acids and sugars that produces the rich brown, cooked-food-color alongside hundreds of distinct flavor compounds.
酶勒反应实际上是氨基酸和糖之间一系列复杂的联合反应，生成棕色的，煮好后的食物的颜色以及数百种独特的味道化合物。
On the topic of flavor compounds, let’s go ahead and settle the gas versus charcoal argument.
关于味道化合物，让我们解决一下天然气还是木炭的争论。
While gas might be a little more convenient,it’s kind of missing the point of grilling.
尽管天然气更加方便，但是却有点错过了烧烤的关键点。
Charcoal and the smoke from wood chips give off aromatic compounds that rise up and permeate through your food, giving them that real grilled flavor.
木炭和来自木屑的烟释放出芳香化合物，缓缓向上升起，渗入食物，让它拥有真正的烧烤的味道。
For example, lignin is a compound found in wood chips.It gets broken down by heat and produces another compound called guaiacol.
例如，木质素是木屑中发现的一种化合物，加热会分解，生成另外一种叫做愈创木酚的另外一种化合物。
This stuff has that definitive smoky, rich grill fire flavor that challenges you to push your stomach’s capacity to the limits.
这种物质有着非常明确的烟熏烧烤风味，让你大快朵颐，把胃撑到极限。
Then on top of that, juices from your meat fall down onto the charcoal and other unique compounds rise back up and contribute to the brilliant grilled flavor.
除此之外，肉汁跌落到木炭上，其他独特的化合物再次升起，让烧烤风味更佳。
But don’t overdo it on the flames people.
但是火焰不要太过了。
While you want your meats properly cooked on the outside, there’s not need to overdo it and char them up.
当你想要把肉烤好的时候，没有必要过火，以免烧焦。
Not only do you lose flavor and texture by doing this,you also produce carcinogenic compounds that can otherwise be avoided by lower cooking temperatures and flipping your steaks or burgers more often.Invest in a meat thermometer, and once you hit that ideal internal temperature, kill the grill.
火太大的话，不仅味道不好，还会生成致癌化合物。如果用慢火烤，更经常翻动牛排或汉堡则可以避免。可以购买一个肉类温度计，达到理想的内部温度后，熄灭炉火。
