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Old 06-11-2015, 10:46 PM   #21
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Originally Posted by CWS4322 View Post
As I understand it, it is the protein in the Maillard method that makes them brown, the same way that meat does. You're making me stretch my brain, GG!
I'm stretching my own brain trying to understand the difference between caramelization and the Maillard reaction - and there *is* a difference. If I'm getting this right, caramelization involves sugars and the Maillard reaction involves sugars and proteins. So you're right about the onions.

http://modernistcuisine.com/2013/03/...lard-reaction/
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Old 06-11-2015, 10:48 PM   #22
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That makes sense. I would think it's the sugar rather than protein in onions that browns with the heat of the flat top.
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Originally Posted by CWS4322 View Post
As I understand it, it is the protein in the Maillard method that makes them brown, the same way that meat does. You're making me stretch my brain, GG!

Maillard reaction - Wikipedia, the free encyclopedia
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