It seems sodium nitrite is the ingredient responsible for the plumping. But I still don't get it. We need a chemist in here. The short answer is the meat. The proteins in raw meat are shaped similarly to the fibers in a towel.
Just like a towel, they can soak up and retain water. When you cook them, the proteins curl up "denature" and can no longer hold water, so they release it. You can see this with pretty much any meat you cook, it'll always shrink and release liquid. One thing about hot dogs, they're in a category called emulsified sausages and they're a bit more complex than, say, your typical sausage. In summer sausage, meat and fat are ground up into small chunks, and them mixed with spices.
You can still see those chunks and tell the meat apart from the fat though. In an emulsified sausage like hot dogs, the meat and fat are ground into much tinier chunks, until it forms a uniform paste. The paste then mixed in powerful, high speed mixers together with spices, additives, water, and air.
If regular sausage is like pesto, emulsified sausage is like vinaigrette. There's a lot of things going on in there that you just can't see without a microscope. This is an alarming image. Best answer: Woops, I missed the answer by paulsc and the related link. Think of the sausage as being like dumpling batter. Even if the batter has no yeast or baking powder in it, it's just plain flour and egg, it'll still end up with tiny air bubbles after you cook it.
These are caused by steam just like in a hot dog. When the hot dog cooks, the meat gives off water that quickly turns to steam in the heat. An emulsified sausage batter is going to already have tiny air pockets whipped into it from the mixing process. When the sausage cooks, the steam it releases causes those pockets to expand. The thing is, the cooked meat isn't strong enough to hold those pockets forever. You want one side of your grill to be hotter and one cooler.
Move the hot dogs to the hot side of the grill until they reach the color you desire. Preheat your oven to degrees Fahrenheit. Douglas Sacha via Getty Images. Suggest a correction. Parchment, Wax And Freezer Paper. Thanksgiving Without Turkey? Newsletter Sign Up. I start by spooning on a flavorful marina sauce followed by cubes of fresh mozzarella and finally topped with fresh whole basil leaves.
If you have a taste for tacos, then this is the dog for you. Start by loading on a good quality refried beans. I love this hot dog combination! For me, spice is great so I tend to use a spicy corn but you can use just plain corn or buttered corn kernels if desired.
Start with fresh guacamole on the grilled hot dogs. After that add the corn, and top with fresh cilantro. There are no rules when it comes to toppings for your grilled hot dogs so experiment and find what combinations you enjoy. That includes experimenting with the bread as well so know that though I did not change the rolls on my combinations, that is another flavor level that can vary right along with the toppings.
What is your favorite method for grilled hot dogs and what makes your topping list? Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! Press ESC to cancel. Ben Davis April 4, Do Ball Park franks plump when you cook them? Why do hotdogs plump when cooked?
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