#caramelisation
#caramelisation

[ follow ]

Professional Chefs Are Telling People Not To Make These Common Kitchen Mistakes, And I'm Taking Notes

Proper browning develops flavour and texture; avoid underbaking and aim to gelatinise starches, caramelise sugars, and crisp the crust.

A pinch of baking soda raises onion pH and accelerates the Maillard reaction, producing deeply browned onions in roughly half the usual time.

[ Load more ]