00:00You're cooking onions wrong, but here's the scientific trick to fix it fast.
00:04Caramelizing onions can take forever, sometimes 30 to 40 minutes of slow cooking.
00:09But what if I told you that you could get deep, rich browning in just 10 minutes?
00:13The secret? Just a pinch of baking soda.
00:16That's right. Scientists have discovered that by increasing the pH of onions,
00:21you can speed up a powerful chemical process called the Maillard reaction.
00:25This is the same reaction that gives grilled steaks their sear and fresh bread that golden crust.
00:31By adding just 1 8 teaspoon of baking soda per 3 onions, you unlock this process,
00:37browning your onions twice as fast.
00:39But be careful! Too much baking soda and your onions could turn into mushy paste.
00:44Great for sauces, not ideal for soups.
00:47And here's a bonus tip to stop onion tears.
00:49Use a sharp knife and cut slowly.
00:51It reduces the sting by keeping more onion juice in the bulb and less in the air.
00:57So next time you cook, add a pinch of science and a dash of precision.
01:01Your onions and your taste buds will thank you!
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