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Yep. There are a bunch of "food science" variants but a common one is using sulfuric acid and pressure to do it rather than just heat. The acid is washed out and it ends up being no different than doing something like caramelizing onions, chemically (actually the onions have more sulfates).
Yep. There are a bunch of "food science" variants but a common one is using sulfuric acid and pressure to do it rather than just heat. The acid is washed out and it ends up being no different than doing something like caramelizing onions, chemically (actually the onions have more sulfates).