Given the background description of some cooking related query, summarize the question into a title

Q: Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt.Anyone knows who could be the possible culprit? I am betting on the frying pan but I wish to get some second opinion before buying something fancy.

A: What is the reason my veggies cook unevenly?
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Q: This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter do the same thing? Does beer prevent gluten formation?

A: Vodka for crispy wings - substitute?
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Q: For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?If there are differences, do they only apply when not cooking with the oil (e.g. in a dressing or garnish) or also when heating the oil?

A:
Is there a difference between infused oil and adding the ingredient?
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