|WikiProject Food and drink||(Rated Stub-class, Mid-importance)|
|WikiProject Chemistry||(Rated Stub-class, Low-importance)|
Browned onions are a Maillard reaction; therefore it should not strictly be listed as a caramelisation process. We should make a note of the misnomer but not claim it to be an example thereof. 184.108.40.206 (talk) 15:38, 14 June 2011 (UTC)
- Yeah, I was having the same thought. "Caramelize" seems to be a fancy culinary word for "brown," despite being chemically inaccurate. Given that this article is about the chemical term, the image of onions is fairly ridiculous. TiC (talk) 06:52, 6 December 2011 (UTC)
Nope, it's based on the Maillard reaction. But "sweet gooey Maillard sauce" just doesn't sound as appetising... 220.127.116.11 13:37, 15 September 2006 (UTC)
Isn't this carcinogenic?
Isn't this carcinogenic? --Amit 18:26, 29 November 2006 (UTC)
- I think it is. See for example . --Coppertwig 22:02, 4 February 2007 (UTC)
- Udo Erasmus? A glance at his site suggests he's at least a little out of the mainstream. The American Cancer Society doesn't seem to think caramelization is a problem: http://www.cancer.org/docroot/PED/content/PED_3_2x_Crunchy_Green_Beans.asp
- All cooking involves exposing organic compounds to heat, and so all cooking produces trace carcinogens. At the extreme, some food extremists contend that a diet that isn't all raw food is suicidal -- see http://superbeingsystem.blogspot.com/2006/04/science-proves-cooked-food.html
- Erasmus isn't quite so far out, but he seems to lean in that general direction. Lightly browning onions or garlic is probably not a dangerous practice, but any severely burned food will have more carcinogens. If browned sugar is carcinogenic, then avoid soy sauce and dark beer, both of which owe their coloring to caramel.Bustter (talk) 16:10, 11 February 2009 (UTC)
Please explain this statement
"Vegetables, peanuts, chocolate, maple syrup, and coffee are all other results of caramelization."
Why the mystery?
Apparently, what happens when you heat sugar in a pan is a deep, dark mystery. I found a page at "The Exploratorium" which said that even PhD's don't understand it. The review at http://www.blackwellpublishing.com/book.asp?ref=9781573317191&site=1 seems to suggest that the Maillard reaction goes far beyond sugars to include reactions between fats and proteins -- but even they don't mention the basics. I just can't fathom why no enterprising science or medical student (not to mention a well-endowed, prestigious university) hasn't taken it upon himself to heat up some sugar and analyze the molecules he finds in the stuff he winds up with. Unfree (talk) 21:56, 13 April 2008 (UTC)
bogus 'how to'
the "how to" link tells you how to make hot caramel syrup and dip fruit in it. I don't think that's quite what the article is about. There are plenty of pages out there describing how to caramelize various foodstuffs. 15:35, 11 February 2009 (UTC)
Onions DO NOT caramelize
According to Harold McGee (On Food and Cooking) and Robert Wolke (What Einstein Told His Cook), what goes on when you "caramelize" onions is not in fact caramelization, or sugar browning, but the Maillard reaction. They say that the idea that onions caramelize is completely false. How has this not been addressed? — Preceding unsigned comment added by 18.104.22.168 (talk) 23:56, 7 May 2012 (UTC)
If I am correct, caramelization is the chemical breakdown of sugars using heat. Onions, which by definition must contain a large amount of natural sugars, are caramelized; potatoes, being starchy, do not. Meat, which contains other chemicals besides sugar, doesn't caramelize either, I don't think (I can't say I have ever heard of "caramelized pork" or "caramelized chicken", or a human being being "caramelized" in a fire). --The_Iconoclast (talk) 23:48, 27 July 2013 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Caramelization. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
- Added archive https://web.archive.org/web/20031222234340/http://oregonstate.edu:80/instruct/nfm236/sugar/index.cfm to http://oregonstate.edu/instruct/nfm236/sugar/index.cfm
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at
You may set the
|checked=, on this template, to true or failed to let other editors know you reviewed the change. If you find any errors, please use the tools below to fix them or call an editor by setting
|needhelp= to your help request.
- If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
- If you found an error with any archives or the URLs themselves, you can fix them with this tool.
If you are unable to use these tools, you may set
|needhelp=<your help request> on this template to request help from an experienced user. Please include details about your problem, to help other editors.