1277
Who's fucking carmelizing onions?
(file.garden)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 21 Oct 2024
1277 points (98.0% liked)
Microblog Memes
11551 readers
507 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
RULES:
- Your post must be a screen capture of a microblog-type post that includes the UI of the site it came from, preferably also including the avatar and username of the original poster. Including relevant comments made to the original post is encouraged.
- Your post, included comments, or your title/comment should include some kind of commentary or remark on the subject of the screen capture. Your title must include at least one word relevant to your post.
- You are encouraged to provide a link back to the source of your screen capture in the body of your post.
- Current politics and news are allowed, but discouraged. There MUST be some kind of human commentary/reaction included (either by the original poster or you). Just news articles or headlines will be deleted.
- Doctored posts/images and AI are allowed, but discouraged. You MUST indicate this in your post (even if you didn't originally know). If an image is found to be fabricated or edited in any way and it is not properly labeled, it will be deleted.
- Absolutely no NSFL content.
- Be nice. Don't take anything personally. Take political debates to the appropriate communities. Take personal disagreements & arguments to private messages.
- No advertising, brand promotion, or guerrilla marketing.
RELATED COMMUNITIES:
founded 2 years ago
MODERATORS
Baking powder releases carbon dioxide. Baking soda just creates aqueous bicarb ions and a more basic solution (which is the key to a faster reaction).
Heating a solution of aqueous bicarbonate will release carbon dioxide, too. But since we have delicious onions and stuff in there too, let's walk through my thought process: Baking powder is baking soda + weak acid + cornstarch (to prevent premature reaction). Since the speed-up for the Maillard reaction works by deprotonating amino groups to make them more nucleophilic, the acid-base reaction that releases CO~2~ when using baking powder will still occur with just baking soda + food (ie: the protiens in the food are acting as the acid). You're probably right that using baking powder would produce more CO~2~, or at least produce it faster, but reducing carcinogenic side products for Maillard reactions via CO~2~ is a low-priority concern for me anyway. Just a fun curiousity that occured to me when reading the wiki page!
Sorry if my carbon dioxide subscripts don't work. I don't think my client supports all the fancy markdown, but i tried my best.