Browning works best between 230 and 340°F, where heat removes surface water instead of letting food steam.

A small amount of baking soda raises pH, helping onions brown faster and taste more caramel-like.

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Onion browning is not caramelization: Maillard chemistry uses sugars and amino acids, while…

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Too much baking soda leaves onions browned but mushy and meal-like.

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The Maillard reaction combines sugars and amino acids, creating many aroma and flavor compounds…

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For reliable savory browning, use foods with sugars and proteins, keep heat between 230 and 340°F,…

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Push the heat too far and desirable browning becomes charred, bitter flavor.

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