Why sprinkle salt in a charcoal fire?

There are several possible purposes and reasons for sprinkling salt into a charcoal fire:

1.Offering flavor and flavor: Sprinkling salt over a charcoal fire during the grilling process can add flavor and flavor to the food.

Salt can react with moisture on the surface of food, producing vapours and smoke. These fumes contain evaporated water, caramel, and some fats that can seep into food and add a unique flavor.

2.Regulate the fire and temperature: The presence of salt can affect the combustion process of a charcoal fire, helping to regulate the fire and temperature. During the grilling process, the salt reacts with the chemical elements in the fuel, potentially increasing the stability of combustion and producing a more uniform temperature distribution.

3.Clean the charcoal fire and grill: Sprinkle salt over the charcoal fire to help clean the charcoal fire and grill.

The surface tension and friction of salt can help remove food debris and grease from the grill. In addition, salt has antibacterial and disinfecting properties that can act as a removal of bacteria.

It should be noted that sprinkling salt over a charcoal fire requires caution. Excess salt may produce too much smoke and caramelization resulting in a bitter taste. In addition, some manufacturers of barbecue equipment may also not recommend using salt on the equipment, as salt can speed up the process of metal corrosion.

Before using salt to sprinkle over a charcoal fire, carefully read the relevant barbecue equipment instructions and precautions.

The salt component is sodium chloride, and the flame reaction of sodium is yellow. After sprinkling salt, the flame color of the sodium turns yellow, and it feels like it is hot, but it is actually the same.

The addition of charcoal fire to salt is not a chemical reaction, but a combination of physical and chemical processes.

Charcoal fire refers to the high-temperature environment generated by the charcoal burning in the oven, the water will evaporate quickly under the high temperature of the charcoal fire, and the salt will be "blown and squeezed" by the strong charcoal flame, resulting in sputtering and scattering. Salt begins to decompose in the charcoal fire, and releases chlorine gas and a certain amount of water vapor, thus releasing other flavor substances in the food that were originally locked in the food and isolated by the salt, forming a richer taste.

In addition, charcoal fire also has a significant effect on the high temperature heating of food. The fats and proteins in food will undergo chemical reactions such as fracture and denaturation at high temperatures, increasing the taste and flavor of food.

Therefore, when the surface of a food is smeared on a charcoal fire and salt is added, over time, the salt and charcoal fire work together to form a complex series of chemical and physical changes that enhance the deliciousness and texture of the food. However, it should be noted that excessive salt can be harmful to human health, so the amount of salt added to barbecue needs to be moderately controlled. <>