You could say that this type of cuisine is completely ancestral. The first men thousands of years ago had to roast the animals they had to eat, and this was the only way they had in those days. And today we continue to use this method to eat almost any type of food and it has become that the time to cook in this way is at times of celebration or meeting, (Who has never had a cookout at family reunion times?) mostly in summer, since the open air and the summer weather accompany this type of food.
Grilled food
So, What makes roasts so good to eat? The simplest thing is to think that heating them is much easier to chew, to digest, etc. However, There is a more important reason that justifies why we roast some foods that do not need that cooking method at all.. The flavor that gives meat is unique.
The golden flavor that we can observe, and then we try and we like it so much, when we grill or barbecue is what we like so much. In roast beef, more than 500 distinct molecules that contribute to the flavor that comes due to the Maillard reaction, involving various sugars and amino acids that are noticed when meat, fish or vegetables have a more golden color. That color is what gives the flavor that helps it to continue.
Grilled in Saloú
Come enjoy the best grilled food in Tarragona, at the Corcega restaurant in Salou.
