There is no such thing as "caramelized onions."The moment a sugar molecule bumps into an amino acid, it kicks off the Maillard reaction. Caramelization requires pure pyrolysis—sugar melting entirely on its own. Because the amino acids are present throughout the onion's cellular structure, they "hijack" the sugars before the temperature can ever get high enough to cause caramelization.
cringe
How to make yourself unlikeable in one easy step!
>>22187187
>>22187187Good news.
Blasphemy. Through Christ, all things are possible.
>>22187187Why is grok so bad at inventing stupid shit?
>>22187187>muh mauimallard reactionStill calling it browning and still not advertising some dead boomer.
>>22187187K.. Keep us posted.
>>22187233>mauimallardStop being old. None of the kids here get the reference.
>>22187187Caramelize these nuts
>>22187187But there is such a thing as caramel dancing
>>22187187>There is no such thing as "caramelized onions."But why do they become sweeter after the process, huh Mr. expert?
>>22187646Caramel is bitter, not sweet.>inb4 muh caramel candiesA ton of extra sugar is added at the end to sweeten it.
>>22187646The heat and enzymes in the onions breaks down the starches into sugar.
>>22187655Meaning the sugar becomes concentrated and the colour becomes deep golden similar to caramel?
who asked?
>>22187187and then the deglazing happens and they caramelize.thanks for learning today.
>>22187653>Caramel is bitter, not sweetincorrect.it's still sugar.you gotta grow up now, anon.
>>22187187still calling them caramelized onions
>>22187653Imagine burning your caramel then going online and telling other people how to cook.
>>22187187My onions achieve the bernoulli effect pretty quickly. Raw onion, 400ºF surface, throw onions on, squirt with water
onions caramelizen and also undergo mallard. they aren't mutually exclusive.
>>22187284#PWNED
