On Mon, 30 Apr 2012 09:45:40 -0400, Brooklyn1 <Gravesend1> wrote:

>On Mon, 30 Apr 2012 08:11:50 -0500, John Kuthe >
>wrote:
>
>>On Sun, 29 Apr 2012 23:29:03 -0400, Cheryl >
>>wrote:
>>
>>>On 4/29/2012 10:08 PM, sf wrote:
>>>
>>>> I think you'll figure it out as you repeat it. Maybe cut them a bit
>>>> thicker, so they take longer to cook and they'll be more likely to
>>>> brown.
>>>
>>>I really liked the thin sliced ones. Onion straws. Crunchy and so light.
>>
>>Thinly sliced onions just result in less but more thoroughly cooked
>>onion to the amount of breading used. And to get the breading to brown
>>more, add a little fine sugar or syrup to the batter. It's the sugars
>>in the batter/breading that carmalizes (browns).
>>
>>John Kuthe...
>
>Actually it's the starch in the breading that browns, browning and
>caramelizing are different functions.

Starches are just complex carbohyrates that can be broken down to
sugars and then carmelized. If you start with simple sugars the
carmelization occurs faster and more extensively thus more browning.

John Kuthe...