Onions on a neutral, mostly white background
Onions on a neutral, mostly white background (Photo credit: Wikipedia)

One of my favorite books is The Science of Cookingby Editors of Cook’s Illustrated and Guy Crosby, PhD.  Loved-One got it for me for Christmas.  I love that he appreciates my nerdiness.

Here’s some interesting things about onions.

You know how recipes tell you to mince, chop, slice, dice, julienne onions?  [tweetthis]Different ways of cutting an onion actually make them taste different. [/tweetthis] As the knife blade cuts through an onion, cells get ruptured. (I bet the first thing you looked at under a microscope was an onion. What? You never looked under a microscope? )

The intense flavor in an onion happens when

“If only people knew about the Malliard Reaction,” I say to anyone who will listen.  “They would understand why avoiding diabetes is so important.  And if it’s too late, controlling blood sugar is essential.”

What’s the Malliard Reaction?

English: A Thanksgiving turkey that had been s...
(Photo credit: Wikipedia)

Oven roasted turkey:  Yum, Yum.

 

Crusty rolls warm from the oven.  Mmmm…mmm.

 

Gravy made from turkey roux… Uhhh, huh.

 

Melt-in-your-mouth flaky pie crust and caramelized pecan pie.  Smack-smack.

 

What makes these tasty Thanksgiving day dishes taste so good?