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Better Grilling Through Chemistry

Season 2 Episode 32 | 2m 40s

We're giving you the best chemistry backed tips to make your meat as perfectly grilled as possible. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.

Aired: 06/28/15
Extras
George visits chemists and discovers that Mexican Coke is doing something secretive.
We test if DNA from strawberries and salmon can really make fabric flame resistant.
Are there really microplastics in chewing gum? George tries to find out.
Is water bending real?
George tries to make a new discovery in a huge field of science... and he might have.
This week Alex takes to the lab and investigates the stable isotopes in 20 different honeys.
Rubbing two balloons together leads George to a shocking discovery.
Is baking soda a legal, performance enhancing drug?
George tries to make electricity using dialysis tubing, toilet parts, and a baby turbine.
Alex wonders what happens when hot water freezes quicker than room temperature water?
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George visits chemists and discovers that Mexican Coke is doing something secretive.
While it looks easy on paper to make citric acid at home, Chem Thug runs into some pitfalls.
We test if DNA from strawberries and salmon can really make fabric flame resistant.
Are there really microplastics in chewing gum? George tries to find out.
Is water bending real?
George tries to make a new discovery in a huge field of science... and he might have.
This week Alex takes to the lab and investigates the stable isotopes in 20 different honeys.
Rubbing two balloons together leads George to a shocking discovery.
Is baking soda a legal, performance enhancing drug?
George tries to make electricity using dialysis tubing, toilet parts, and a baby turbine.