Timeline for (Why) do onions taste sweeter when cooked at lower temperature?
Current License: CC BY-SA 2.5
9 events
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| Oct 21, 2013 at 5:01 | comment | added | Juha Palomäki | User TXCraig1 gave the following explanation on The Naked Scientists forum: "Onions contain a lot of fructans (fructans are fructose polymers - as opposed to starch which is a glucose polymer). Cooking them hydrolizes the polymers, breaking them down into fructose and fructooligosaccharides." thenakedscientists.com/forum/index.php?topic=9846.0 | |
| Oct 20, 2010 at 12:36 | vote | accept | Hanno Fietz | ||
| Oct 19, 2010 at 19:21 | comment | added | yossarian | And by no means do you need to INCREASE the number of questions you answer. Leave something for the rest of us. Jeez. | |
| Oct 19, 2010 at 19:20 | comment | added | yossarian | @hobodave, I tried to do that, but it's like going back to high school biology class. It is some serious, technical science reading. It was a bit much for me to "read". Instead, I reference it whenever I'm interested in a particular thing. I'm excited about his new book, which is supposed to largely be a response to people telling him OFAC is awesome, but it's not very approachable. | |
| Oct 19, 2010 at 18:45 | comment | added | hobodave | Then maybe I could answer EVERY question on the site. muahahaha | |
| Oct 19, 2010 at 18:44 | comment | added | hobodave | I need to sit down and read that book cover to cover some day. | |
| Oct 19, 2010 at 13:43 | history | edited | yossarian | CC BY-SA 2.5 |
added 724 characters in body
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| Oct 19, 2010 at 13:37 | history | edited | Aaronut | CC BY-SA 2.5 |
Added link, fixed spelling
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| Oct 19, 2010 at 13:32 | history | answered | yossarian | CC BY-SA 2.5 |