My sous chef in Seattle swore by adding a pinch of baking soda to caramelized onions to speed them up, and after burning three batches in a row during a busy service, I finally tried it and they were perfect in 15 minutes.

Some cooks say it's a cheat that ruins the flavor, but I think it's a lifesaver when you're in the weeds, so what's your take on using kitchen chemistry shortcuts during a rush?

3 comments

3 Comments

william_henderson17d ago

Read a food science book that said it works but can make them taste soapy.

hollyc9217d ago

Oh man, that reminds me of my friend Dan. He tried that trick last summer and his whole batch of tomatoes tasted like dish soap. We were all trying to be polite but it was awful. Honestly @william_henderson, that food science book is spot on about the soapy thing. Dan ended up just giving them to his neighbor who has really bad allergies and can't taste much anyway.

annawebb16d ago

Yeah that soapy taste is real. Found rinsing them super well right after helps a ton.

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