Why does an onion always turn brown when you fry it?

[james_pain]

What's the science/reasoning behind this phenomena?

 

I think it is a bit it like witchcraft...as I don't understand why it happens...

 

Anyone here have any ideas from the perspective of someone with a science/chemistry background?

[swansont]

Caramelization is the cooking term, pyrolysis is the chemistry term

 

https://commonsensescience.wordpress.com/2011/11/07/cooking-with-chemistry-what-is-caramelization/

 

When caramelizing onions, pyrolysis is responsible for breaking down sugars using heat, meaning that the high heat applied to the onions during cooking causes the sugars present to break down into smaller units.

 

[John Cuthber]

And here's the nerdy chemistry term

https://en.wikipedia.org/wiki/Maillard_reaction

[Strange]

What's the science/reasoning behind this phenomena?

 

I think it is a bit it like witchcraft...as I don't understand why it happens...

 

 

Clarke's Third Law: https://en.wikipedia.org/wiki/Clarke's_three_laws

Edited November 27, 2016 by Strange