Carst and Walker
caramelized onions

Science in your cooking: fast caramelised onions

Everybody loves caramelised onions – and here’s a great tip on using a touch of simple chemistry to speed up the cooking process.

Caramelised onions’ yumminess stems from the famous Maillard reaction – the non-enzymatic browning that results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat – and here’s how you can accelerate it, thanks to this short YouTube video from the American Chemical Society.


Spread the love

Tags: , , ,

Trackback from your site.

Leave a comment

You must be logged in to post a comment.

Foodstuff SA

Stay informed!

Sign up for our regular newsletter, and
join over 7,000 subscribers who value this service.

Its FREE! Sign up now!

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.

Food Stuff SA will use the information you provide on this form to be in touch with you and to provide updates and marketing.