1 point

🤣

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3 points

🧅

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5 points

Y’all, pinch of baking soda and you’ll have caramelized onions in no time flat. It’s amazing.

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5 points

Wait now, what? I wish to know more.

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6 points
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Yep, it’s jump starting a process key to flavors we all like called the Maillard Reaction

E: guess I’m technically correct about baking soda speeding up caramelization, but not in regards to what the Maillard reaction has to do with caramelizing. Whoops.

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9 points

Maillard browning is not caramelization. Maillard is an insanely complex mess of different chemical reactions involving proteins, while caramelization is just sugar and heat.

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2 points
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Oh shit. That is so cool! I knew lye was used in making pretzels, but i didn’t know it was to get the Maillard browning to happen faster. The wiki page says that one way to reduce the formation of acrylamide, a carcinogen, is by adding carbon dioxide, which is actually released when baking soda is dissolved in water will be released during cooking (edit: see reply chain below for discussion on this point)… IDK for sure if it’s enough to really help, but I’m gonna just roll with it and say it is because delicious food is delicious.

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6 points
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2 points

I’ve never had it break them down too much, nor create anything remotely soapy in flavor. Perhaps it chemically does create soap, I don’t know. But the end result is delicious and I’m a fifth the time.

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2 points
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3 points

I tried “velveting” some beef the other day (basically marinating the meat in baking soda) and the result was absolutely disgusting, both in terms of texture and flavor. I wonder if maybe I didn’t wash off the baking soda sufficiently and got soap, although that wouldn’t explain the texture issue. The texture was similar to Chinese takeout beef but somehow not as palatable.

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1 point

Use cornstarch for velveting, and not much, and don’t rinse. I wouldn’t use baking soda to tenderize either, acids are the way to go, or just cooking it for the time it needs.

What were you making that called for baking soda?

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57 points

I had someone arrive at a BBQ, saw me frying some onions, and ask “Are you going to caramelise those onions?”

Yes mate. The onions I’m frying for a few minutes while the burgers cook, gonna be nice and caramelised in seconds, just you watch.

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55 points
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Every time I do a Bunnings BBQ for the community centre, it’s women run, we get the onions on ASAP because they need time to cook, and we’ll have people buying a plain onion sandwich in addition to a snag, because caramelised onions are so good!

Every time I volunteer to help my partners football club run a sausage sizzle, I’m saying “put the onions on, they take longer” and I’m told by the guys “I’m a man, I know how to BBQ, go away little girl, go hold the sign and be pretty”

Then everyone buying a snag is complaining about crunchy raw onions, and the guys are saying “why did we buy so many onions?” (because you were supposed to cook them down so they shrink!)

These same men will unironically say “women belong in the kitchen” then won’t take cooking advice from a woman.

(also, the footy guys always giving me flak for deglazing the BBQ plate with water to help the onions cook down faster. They’ll just keep adding oil, once saw a Rotary Club use 1L of canola oil to half cook 5kg of onions, when we’ve never needed more than 200ml to fully cook onions, because onions need water to cook down!)

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6 points

Ngl, you just taught me some thing, I thought I was cooking them down quick, frying them in my bacon fat, before adding eggs to them, I’ll have to try adding some water, maybe that will make them come out better.

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1 point

Works with frying garlic too

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1 point
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5 points

And cook it slow. Time is your friend here. Actually, I didn’t know water was sufficient either: I thought your choices were lower temp or more oil

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1 point
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7 points
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Removed by mod
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78 points

Remember, it takes at least 45 minutes to caramelize an onion. If you’re doing it for less than 45 minutes, then you’re just cooking it.

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15 points

I know you’re joking, but the only way I can see it taking that long is if you put whole onions into an oven set to 180° to 200° F.

In a frying pan, one can easily caramelize an entire large frying pan of onions in about 30 minutes, or even faster if you decide to use physics to your advantage, and add a small amount of water to your pan and caramelize your pan of onions within 14 minutes. This is an advanced technique that requires some experience to try to use. Much like making a Dark Roux in 15 minutes.

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6 points
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I’m absolutely not joking. If you’re cooking it for less than 45 minutes, you’re not caramelizing the onions. Frequent stirring, adding water, whatever, you can get the color and texture of caramelization, but not the flavor.

I spent a couple of years making slightly disappointing meals because I was focused on the color and texture of my onions instead of the flavor. When I finally took the time to fully caramelize them again, I remembered what I had been missing.

Try it and taste the difference if you don’t believe me.

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3 points

put whole onions into an oven set to 180° to 200° F.

Wait, would that work?

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3 points

Might need it to be a bit higher than that, but I know one can caramelize onions slowly in an oven. Just not sure what temp is needed

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32 points

45 minus to fully caramelize.

If you don’t want them that dark you don’t have to cook them that long.

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11 points

Sure, you can use non-caramelized onions. You just won’t get that sweetness.

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4 points

Just add more sugar.

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6 points

… That explains a lot

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9 points

I know it’s not exactly the same as a low temp for a while. But you can get pretty good results with a high temp, just need to deglaze more frequently, usually with water until they’re almost done. Then wine and/or balsamic is good.

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