For those interested in the chemistry of barbeque and liquid smoke see a Webinar presented last summer by the American Chemical Society titled," Advanced Culinary Chemistry - Sizzles for the Summer," Dr. Kent Kirshenbaum, Associate Professor, New York University http://acswebinars.org/kirshenbaum
It was an excellent lecture. I asked the question about carcinogens but hundreds of people attend these webinars and the question didn't get answered. Dr. Kirshenbaum discusses liquid smoke at: http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/ Tom -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jeff Davis Sent: Monday, December 19, 2011 9:05 AM To: Discussion of biomass pyrolysis and gasification Subject: Re: [Gasification] gasifier type updarft use rice husk On Mon, 2011-12-19 at 15:03 +0100, Otto Formo wrote: > comments about coffee, the roasting process and smoked salmon. In the past people have put wood tar on cuts. But now they say it's best not to burn (over cook) you meat. Jeff _______________________________________________ Gasification mailing list to Send a Message to the list, use the email address [email protected] to UNSUBSCRIBE or Change your List Settings use the web page http://lists.bioenergylists.org/mailman/listinfo/gasification_lists.bioenerg ylists.org for more Gasifiers, News and Information see our web site: http://gasifiers.bioenergylists.org/ _______________________________________________ Gasification mailing list to Send a Message to the list, use the email address [email protected] to UNSUBSCRIBE or Change your List Settings use the web page http://lists.bioenergylists.org/mailman/listinfo/gasification_lists.bioenergylists.org for more Gasifiers, News and Information see our web site: http://gasifiers.bioenergylists.org/
