The onion twins

Here’s an interesting article about the chemistry of browning food, aka the Maillard reaction. Love the compressed-time movie of cooking two piles of onions, one with a pinch of baking soda, one without (baking soda being a mildly alkaline, which speeds the reaction.

Written Saturday, September 27th, 2008. Back to the main page, or onward to similar pages. Trackback.