How To Grill The Perfect Burger — & Other Chemistry Life Hacks

Previously, the American Chemical Society gave us the extremely essential low-down on why it's fine to pee in the ocean. And, this week, their Reactions channel gives us even more need-to-know info: chemistry life hacks. No, not that kind of chemistry; these tips will help you use the powers of science for good.
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To achieve the perfect patty, the ACS recommends something a little unorthodox: poking a quarter-sized hole right in the meaty middle. Cooking any burger requires getting it warm enough to kill any potentially harmful bacteria (160 degrees Fahrenheit for ground beef), but as any griller can tell you, making sure the patty is cooked evenly can be a little tricky. By poking a hole in the middle, the heat will spread through the meat evenly without messing with that precious Maillard reaction — the repetitive breaking-down of large proteins that gives a patty that distinctly delicious, crispy, browned crust. The best part? The poked hole will fill up and disappear as the burger cooks its way to perfection.
Other chemistry-related hacks in the video include cooling beers quickly using salt (amazing!) and making your own fruit-fly trap with just apple cider vinegar and dish soap (remarkable!). It's a veritable circus of science knowledge, and it'll enable you to enjoy these last dregs of summer weather — free from bugs, bad burgers, and warm beer.
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