Apr 11, 2013 2:37 AM GMT
“When you grill food you’re actually running a very high-temperature chemical reaction,” said chemist-turned-chef Chris Young of ChefSteps, who uses science to settle the grill debate in the video above.
You might be surprised by his conclusion.
And regardless of your grill preference, Young also has some cooking tips. The real art to getting delicious grilled food is to be able to manage those “yellow tongues of flame,” he said. If they become too big so that they contact the chicken or veggies you’re grilling, dinner will taste like soot.