Posts Tagged ‘Louis-Camille Maillard’

Maximizing Food Flavor by Speeding Up the Maillard Reaction

Monday, June 4th, 2012


Is there a way to speed up the browning of onions? (Photo: Frying onion from Bigstock)

An idea that struck me once was to add baking soda to browning onions. I chopped an onion, melted butter in a frying pan, and added the onions together with a pinch of baking soda. And voilà (as Louis-Camille Maillard himself would have said): the color of the onions changed faster than without the baking soda. The taste of the browned onions was remarkably sweet and caramel-like, and compared with conventionally browned onions, they were softer—almost a little mushy. By the addition of baking soda, I had changed the outcome of an otherwise trivial and everyday chemical reaction, and the result seemed interesting from a gastronomic perspective!

The idea of the baking soda addition was not taken out of the blue but based on (more…)