Caramelization begins when many of the liquid has cooked out of the onions, and the sugar breaks down into smaller compounds which might be sweeter than precise sugar. However how do this stuff occur when the cooking time is halved? J. Kenji López-Alt’s process makes use of a secret ingredient: baking soda. Baking soda is a base, per Discover Food Tech, and, as López-Alt says, the addition of a base encourages the Maillard reaction (the tell-tale browning that we affiliate with caramelization) to happen extra shortly. All you want is a pinch, or if you wish to get scientific about it, López-Alt recommends not more than 1 / 4 teaspoon per pound of chopped onions.
With the pH of the onions now raised by the baking soda, López-Alt additionally raises the warmth. Sure, it is the other of low and gradual, however he says it really works — so long as you add water to the skillet when it begins getting too scorching. Including water cools the onions barely, however since caramelization can start at as little as 230 F, based on López-Alt, the onions will proceed to caramelize quicker as a result of the warmth supply is extra intense.
If quick is not finest in your ebook, however you are still too impatient to spend 45 minutes stirring onions on the range, this is an alternative method to caramelize onions.
