9
votes
Accepted
When you caramelise an onion are you really caramelising the sugars?
If I understand your question correctly, you're asking:
Does "true" caramelization happen when browning onions?
Does starch pyrolysis take place when browning onions?
Ad 1) I think it's ...
- 3,518
3
votes
Browning non-meat protein sources as the basis for pasta alla genovese
First, as a non-meat-eater myself, let me say that I would not choose Pasta Alla Genovese as a recipe to make vegetarian; it is very beef-centric. As such, I've never done this myself. That said:
You'...
- 61.2k
2
votes
Can you do the Maillard reaction in bulk, and store the result for later use?
There is a product called "browning sauce" which is used the way you want your "concentrated maillard" to be used. It's available in both homemade and commercial versions. However,...
- 61.2k
1
vote
Browning non-meat protein sources as the basis for pasta alla genovese
I've seen several brown-able and browning-flavor foodstuffs that aren't meat. While some are unexpected and some are associated with meat, all of these, afaik, are available w/o animal content.
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- 609
1
vote
Can you do the Maillard reaction in bulk, and store the result for later use?
Serious Eats, Food Navigator, this journal article and this, this wikipedia page are on the topic and may help you create a formula for making a flavor base, though none specifically provide this. ...
- 73.8k
1
vote
Can I ferment black bananas like black garlic?
You cannot make up your own fermentation recipes.
If you hold your bananas at these conditions, you won't get the same bacteria to grow on them that grow on garlic. And as you don't know which ...
- 136k
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