Different cooking methods produce different results, it’s not just about onions. But the maillard reaction comes from frying them, theres also a textural element to the difference. Using fat promotes allows browing and even caramelization.
Try using less fat to fry them instead of 0 fat. If you’re talking about deep frying, then try the microwave method from americas test kitchen.
(Im not a 100% sure I’m right but i’m fairly confident)
No, but you can boil/steam to extract flavor before frying. I do this when I make fried potatoes, and a lot of other things. I start the potatoes off in a bit of water with the alliums, butter, and spices added. I cover it loosely, and once the water boils off, the potatoes start frying.
This accomplishes a couple things. First, it keeps the potatoes from ending up hard (not raw, but hard), because the water draws some starch out and hydrates the potatoes. Second, it extracts the flavor from the allium (I favor shallots) and spices, mixing with the starch that ends up coating and browning. The starch being pulled out of the potatoes, but being left to coat them, also makes the end product more cohesive, with shallots clinging better to the potatoes.
Different cooking methods produce different results, it’s not just about onions. But the maillard reaction comes from frying them, theres also a textural element to the difference. Using fat promotes allows browing and even caramelization.
Try using less fat to fry them instead of 0 fat. If you’re talking about deep frying, then try the microwave method from americas test kitchen.
(Im not a 100% sure I’m right but i’m fairly confident)
Ah, I didn’t think of the maillard reaction. True, that’s not gonna happen at boiling temperature
No, but you can boil/steam to extract flavor before frying. I do this when I make fried potatoes, and a lot of other things. I start the potatoes off in a bit of water with the alliums, butter, and spices added. I cover it loosely, and once the water boils off, the potatoes start frying.
This accomplishes a couple things. First, it keeps the potatoes from ending up hard (not raw, but hard), because the water draws some starch out and hydrates the potatoes. Second, it extracts the flavor from the allium (I favor shallots) and spices, mixing with the starch that ends up coating and browning. The starch being pulled out of the potatoes, but being left to coat them, also makes the end product more cohesive, with shallots clinging better to the potatoes.
TIL