Lmgtfy ‘anchoring bias’

Eventually we’ll reach diminishing returns on co2 emissions and start needing to remove it actively. This research will come in handy then.

This song messed me up a while. It hit a real chord,pardon the pun.

Not even mad! Impressed.

Dang that is a lot of trackers

Yeah, that’s interesting. It’s right in the name, too. You are caramelizing the sugars, not the proteins.

So the baking soda does speed up what little maillard is going on, so it browns faster, but it doesn’t caramelize faster.

TIL!

I usually do overnight large batch caramelizing so it hasn’t mattered. Big bag of onion cubes in the freezer so I never do it in a pan.

Pretty good, i think. It takes a solid 24 hours before it fully cures, so the texture hasn’t peaked yet. Try to stop me from having it fresh, though.

Cutting it early causes internal tearing because the structure is weak.

Alkalinity speeds up the Maillard reaction significantly. Baking soda. Magic.

Ah, cool. Anoxic lactoferment, then. That does sound good. Like sauerkraut.

What are we looking at? Pineapple and sugar and water?

Do you airlock it?