The Secret Ingredient to Perfect Hamburgers?!

1위@NFTI4 days ago (edited)

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2위@Garoninja4 days ago

I appreciate that Nate brought a bunch of ground beef out to a random field just for that gag번역 보기

3위@MrAqr25984 days ago

Congratulations on your engagement and wedding, Nate!! I hope you and your future wife will have a great life ahead. For the chemical discussion, (This is gonna be long, so bear with me) the alkalinity: A. prevents the muscle proteins from contracting, retaining water in the beef, and B, exacerbates the Maillard reaction, that causes browning. The bicarbonate ion (HCO3-) can easily make water and CO2 with just one hydrogen ion (H+), so it goes through said reaction, the CO2 bubbles away, creating thin films of alkaline liquid that boil away quickly and have all the components for good browning. The carbonate ion(CO3 2-) has to obtain two hydrogen ions in order to degrade, making the liquid even more alkaline, causing more browning. It leaves more sodium ions in the protein structure per molecule, which make the beef hold onto more water. However, it is more stable, or harder to degrade, than the bicarbonate ion, explaining the small difference with the burger patties. They have less surface area to cook than the loose ground beef, limiting the opportunities for the carbonate to degrade. The tripolyphosphate ion(P3O10 5-) is very heavy compared to the other ions, and doesn't degrade when it forms acid like carbonate. Therefore, it stayed in the liquid, and made it harder for the Maillard reaction to take place due to: A. the lack of localized alkalinity, and B. raising the boiling point of said liquid, cancelling out the effect of having more components for said reaction.번역 보기