The Naked Scientists

The Naked Scientists Forum

Author Topic: If Onions Have So Much Sugar In Them Then Why Are They Not Sweet ?  (Read 5969 times)

Offline neilep

  • Withdrawnmist
  • Naked Science Forum GOD!
  • *******
  • Posts: 20602
  • Thanked: 8 times
    • View Profile
Dearest Onionologists,

Happy Sunday !..nice day ?...good !
Glad we had a chance to talk about it .

As a sheepy I of course luff onions, look, here I am holding a nice pair !


Onions Being Held A Moment Ago !

Nice eh ?..if any girlies wish me to hold a pair please deliver them to me next Tuesday.

Now, I just luff to caramelise onions...I do...it's  labour of love because I use a very slow cooking method and it can take 90 minutes plus.

The reason caramelised onions taste so yummy is because they are well sweet and gooey....so...here's my problem !

If onions contain so much sugar, how come they do not taste sweet raw ?...even so called ' sweet onions ' are not sweet raw !!
What has changed in the cooking process to enable the sugar to actually taste sweet ?


ewe see, I just do not know !....do ewe ?





Hugs and shmishes


mwah mwah mwah !!



Neil

I'm glad I enjoy a caramelised onion
And that the same can't be done to a footy bunion !
And There's Nothing Like The Glint In My Eyes
When Cooking Onions Caramelised !!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Kwality Poemage !!




 

Offline Chemistry4me

  • Neilep Level Member
  • ******
  • Posts: 7709
    • View Profile
 

Offline neilep

  • Withdrawnmist
  • Naked Science Forum GOD!
  • *******
  • Posts: 20602
  • Thanked: 8 times
    • View Profile
Check this out: http://yarchive.net/food/onions.html

Well..I'm convinced !!

As soon as I saw the word "oligofructosides" I knew it had to be right !

Thanks Mr Chemistry4me ...great stuff .
 

Offline Karen W.

  • Moderator
  • Naked Science Forum GOD!
  • *****
  • Posts: 31653
  • Thanked: 5 times
  • "come fly with me"
    • View Profile
Dearest Onionologists,

Happy Sunday !..nice day ?...good !
Glad we had a chance to talk about it .

As a sheepy I of course luff onions, look, here I am holding a nice pair !


Onions Being Held A Moment Ago !

Nice eh ?..if any girlies wish me to hold a pair please deliver them to me next Tuesday.

Now, I just luff to caramelise onions...I do...it's  labour of love because I use a very slow cooking method and it can take 90 minutes plus.

The reason caramelised onions taste so yummy is because they are well sweet and gooey....so...here's my problem !

If onions contain so much sugar, how come they do not taste sweet raw ?...even so called ' sweet onions ' are not sweet raw !!
What has changed in the cooking process to enable the sugar to actually taste sweet ?


ewe see, I just do not know !....do ewe ?





Hugs and shmishes


mwah mwah mwah !!



Neil

I'm glad I enjoy a caramelised onion
And that the same can't be done to a footy bunion !
And There's Nothing Like The Glint In My Eyes
When Cooking Onions Caramelised !!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Kwality Poemage !!




 I am afraid if I sent you my onions to hold that the carmelizing may take too long....Or is your method of  carmelizing really able to produce all the sweet gooeiness  you lay claim to here? Yummmmmmmy!!

Seriously.... 90 minutes? I do not believe I have ever taken that long to carmelize. I must Try your method...as I do love carmelized unions served over my fillet mignon or even prime rib....
I do believe like  other things containing sugar such as the heating and slow cooking it tends to draw out the natual sugars and makes them sweeter  after cooking off or removing the somewhat less sweet water from the onion and leaving the remaining sugars to carmelize thus increasing the sugars sweet flavor. Like when ice is  put into a soda, it melts and separates from the sweet sugary soda and floats to the top surface, you can pour the water out from off the top of a soda then drink the still sweet heavier soda that lies below....

I believe the onion has water that cooks out and leaves the heavier sugary part in the onion making the onion less watered down and sweeter.. but thats my opinion...I could be wrong!
 

Offline neilep

  • Withdrawnmist
  • Naked Science Forum GOD!
  • *******
  • Posts: 20602
  • Thanked: 8 times
    • View Profile
Sometimes I have taken longer than 90 minutes.....seriously !..on the lowest heat possible (i use gas here)..I have done them in 2-3 hours !.....At that length of time they turn into the most scrumptious relish that is delicious with cheese...or in a sandwich with chicken or bacon ...very nice with avocado !

I like to add them to potato salad with mayo and spring onion !

Ewe can of course do them much much quicker...20 minutes or so !.................I just like my way !
 

The Naked Scientists Forum


 

SMF 2.0.10 | SMF © 2015, Simple Machines
SMFAds for Free Forums