ASMR MUKBANG | GHOST PEPPER NOODLES 🌶 SPICY BBQ CHICKEN EATING 고스트페퍼 라면 고추 로스핀 핫데블 치킨 양념 소스 듬뿍! 먹방



“Barbecue”! The word stems from the word “barabicu”, which to the Taíno individuals in the Caribbean islands meant “sacred fire pit”. We are certainly on sacred ground today. If we can enter.

What is BBQ? I assume BARBEQUE is something that’s prepared over a real-time fire, to make sure that can incorporate grilling, sluggish countered food preparation, food preparation in the ground, food preparation whole hogs over coals, any of those examples I call BARBEQUE, however, for me on an individual degree, it’s a German/Czech design, counter cooking.” I experiment at all times, at the end of the day feel trumps black and white number or formula you might possibly have.

If something’s not tender, it’s just not tender, if something’s dry, it’s simply as well completely dry. BUT, the science behind these things how timber burns, how air movement functions, if you begin considering fluid dynamics within a cooker, then scientific research has a pretty significant part of it.

I think great BBQ is a balance in between science and natural gut impulse. Cooking is really simply thermodynamics as well as chemistry, but tastier.

Inside the smoker, air particles are moving actually quickly thanks to that fire, they’re shaking all insane, and when they slap into the brisket, they move that energy to the meat, either adding chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s direct warmth like a steak or reduce like BARBEQUE. Heat breaks healthy proteins down into amino acids, which after that respond with sugars to develop molecular deliciousness, which happens to be brown.

It’s not caramelization, it’s something called the Maillard response. It started with entire animals, you would certainly market what you might and afterwards whatever was left, as a technique of conservation, you would certainly BBQ things on Sundays For us to totally understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some vitamins and minerals, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

At the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. If you cook them slow, they melt. Its long protein chains break down and water works its way in when collagen is heated slowly and held there for hours (and hours).

That collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER.

What’s fun about an oven? There’s nothing fun about ovens. Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire. And that’s where I’m coming from more on the traditional side of it.

I’m not gon na use electricity, not gon na use gas no assisted heat source of any kind.We have light bulbs, and I don’t even like that so much. And it tastes good. That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring.

Because it’s full of oxygen-carrying molecule called myoglobin, meat starts out pink. That iron-containing myoglobin starts out red, but as it heats up the iron in its heme group oxidizes and it turns this brown color. Why is the ring still red? Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays red and nice while the interior gets brown like normal. Kinda the art of working a fire is to control those things and get certain flavors out of a piece of wood. It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#ASMR #MUKBANG #GHOST #PEPPER #NOODLES #SPICY #BBQ #CHICKEN #EATING #고스트페퍼 #라면 #고추 #로스핀 #핫데블 #치킨 #양념 #소스 #듬뿍 #먹방

#GHOSTPEPPER #CHICKEN #MUKBANG

Hello.
Today’s menu is the spiciest cup noodles in the world and extreme spicy BBQ chicken, fried chicken, spicy pepper with chili sauce.
Please enjoy it and subscribe to it. I hope you enjoy it.
And if you have any food menu you want to see, please leave a comment.

email: [email protected]

ASMR MUKBANG | GHOST PEPPER NOODLES 🌶 SPICY BBQ CHICKEN EATING 고스트페퍼 라면 고추 로스핀 핫데블 치킨 양념 소스 듬뿍! 먹방

#PEPPER
#BBQCHICKEN
#FRIEDCHICKEN
#EATING
#ASMR
#고스트페퍼라면
#로스핀핫데블치킨
#양념치킨
#치킨먹방
#고추
#먹방

BGM 출처
달달한 아이들 – 호로록
달달한 아이들 – Jingle Jingle (ZooD)

#GHOSTPEPPER #CHICKEN #MUKBANG

Hello.
Today’s menu is the spiciest cup noodles in the world and extreme spicy BBQ chicken, fried chicken, spicy pepper with chili sauce.
Please enjoy it and subscribe to it. I hope you enjoy it.
And if you have any food menu you want to see, please leave a comment.

email: [email protected]

ASMR MUKBANG | GHOST PEPPER NOODLES 🌶 SPICY BBQ CHICKEN EATING 고스트페퍼 라면 고추 로스핀 핫데블 치킨 양념 소스 듬뿍! 먹방

#PEPPER
#BBQCHICKEN
#FRIEDCHICKEN
#EATING
#ASMR
#고스트페퍼라면
#로스핀핫데블치킨
#양념치킨
#치킨먹방
#고추
#먹방

BGM 출처
달달한 아이들 – 호로록
달달한 아이들 – Jingle Jingle (ZooD)

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4.83