Editing Pyrolysis (section)

===Cooking===
{{multiple image
| align             = right
| width             = 
| image1            = Caramelisation of carrots.jpg
| alt1              = Brownish onions with carrots and celery in a frying pan.
| caption1          = [[Caramelizing|Caramelized]] onions are slightly pyrolyzed.
| image2            = Verkohlte Pizza 2013-04-01-2658.jpg
| alt2              = A blacked bent disc, barely recognizible as a pizza, standing up stiffly from a (fresh, white) plate
| caption2          = This pizza is pyrolyzed, almost completely carbonized.
| footer            = 
}}

Pyrolysis has many applications in food preparation.<ref name="humboldt">{{cite web |last1=Kaplan |first1=Ryan |title=Pyrolysis: Biochar, Bio-Oil and Syngas from Wastes |url=http://users.humboldt.edu/rjkaplan/project_kaplan.html |website=users.humboldt.edu |publisher=Humboldt University |access-date=19 May 2019 |format=Course notes for Environmental Resources Engineering 115 |date=Fall 2011 |archive-date=3 April 2014 |archive-url=https://web.archive.org/web/20140403184628/http://users.humboldt.edu/rjkaplan/project_kaplan.html  }}</ref> [[Caramelization]] is the pyrolysis of sugars in food (often after the sugars have been produced by the breakdown of [[polysaccharide]]s). The food goes brown and changes flavor. The distinctive flavors are used in many dishes; for instance, caramelized onion is used in [[French onion soup]].<ref name="scicook">{{cite web |title=What is Caramelization? |url=https://www.scienceofcooking.com/caramelization.htm |website=www.scienceofcooking.com |access-date=19 May 2019}}</ref><ref>{{cite web |last1=Brimm |first1=Courtney |title=Cooking with Chemistry: What is Caramelization? |url=https://commonsensescience.wordpress.com/2011/11/07/cooking-with-chemistry-what-is-caramelization/ |website=Common Sense Science |access-date=19 May 2019 |language=en |date=7 November 2011}}</ref> The temperatures needed for caramelization lie above the [[boiling point]] of water.<ref name="scicook" /> [[Frying oil]] can easily rise above the boiling point. Putting a lid on the frying pan keeps the water in, and some of it re-condenses, keeping the temperature too cool to brown for longer time.

Pyrolysis of food can also be undesirable, as in the [[charring]] of burnt food (at temperatures too low for the [[Combustion#Complete|oxidative combustion]] of carbon to produce flames and burn the food to [[ash]]).