Speeding up the maillard reaction

[Simplon007]

Very interesting video, thank you. I also thought 'why does that guy eat the oignons all the time?' :-) Kind regards from Alsace. Christian.

[azdgariarada]

I'd be interested in a taste test comparison between the baking soda method and a normal batch of caramelized onions, once they both reach the same level of caramelization.

Will the average person be able to taste the baking soda?

[AndrewLorch]

Brilliant!

[malayrojak]

khymos, until i saw the pictures at the end of the sample times I thought you were eating spoonfuls of it :).

[intelplatoon]

HAH nevermind i just found it! Chopin Etude op.10 no.1

[intelplatoon]

WHAT SONG IS THIS?? Chopin?

[4Chef20]

The browning of onions is the process of Caramelization, not a Mailard Reaction. A Mailard Reaction occurs in meats between the amino acids and the reducing sugars.

[AlcatrazPornSociety]

@4Chef20 its both, it does caramelise but it also does contain amino acids which produce the maillard reaction

[ZeRoO4478]

@4Chef20 you're wrong man, caramelization is the same as the maillard reaction ._.

[4Chef20]

@ZeRoO4478 Maillard reaction: results from a chemical reaction between an amino acid and a reducing sugars. How ever, unlike the Maillard reaction, Caramelization is a pyrolysis reaction, as opposed to reaction with amino acids.

[atticuzz89]

@4Chef20

Nice one chef, you are right. Except that browning onions is a mailard reaction.

[OZMS1518]

@ZeRoO4478

Wrong

[OZMS1518]

@ZeRoO4478

Chef? You are wrong

[ZeRoO4478]

@OZMS1518 i'm not a chef, not completelly, but thanks for the date i will apply it

[OZMS1518]

@ZeRoO4478

Wrong Chef

[uberathlete]

hmm .. gotta try this on french onion soup.

[Lindamiami9]

veru cool.. i will try this at home and check out the taste ans the reaction of the onions with some other foods..

I will post a video with my results.

Thanks for sharing

[MrPlanx]

This is a VERY old trick. It used to be done with ash from a fire. A couple of things to consider, though: red onions turn a weird bluish green when exposed to alkaline substances. Also, your final browned onions will react differently with other foods because of the higher alkaline pH. Sometimes the result in actual cooking can be a weird aftertaste, or aroma.

[SKIBRATmatty]

At first, I thought you were tasting the onion, and I was going to say that you should leave a bit for the experiment...

Great video, very interesting!

[SpiderZakrzak]

Great Film and Great Music:)

[Sofincha]

try it, I will

[puremage000]

tried it, i have :D works great

[spazticarwen]

does this have any affect on the flavor? Do the onions still get that sweet caramelized taste?

[jmarcv666]

Your answer is in the vid at 1:28

[darkoncoan]

cool