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The Truth about carmelizing onions
https://cookaholics.org/viewtopic.php?f=12&t=2241		 Page 1 of 2
Author:  KSyrahSyrah [ Thu May 03, 2012 8:28 pm ]
Post subject:  The Truth about carmelizing onions
http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.html?wpisrc=nextbox
Author:  TheFuzzy [ Thu May 03, 2012 9:40 pm ]
Post subject:  Re: The Truth about carmelizing onions
KSS,

Yah, not surprising. Recipe writers, especially those who work for periodicals, are constantly under pressure to come up with more "quick, weeknight meals". So they lie about prep times. And, to be fair, unless I have someone else clocking me, I tend to underestimate prep times too, sometimes dramatically so. For example, I have stuck in my head that the baking time of a quiche is 25 minutes even though it's more like 40 every time I actually do it. "Dinner will be late".

Although, for my part, caramelizing onions is more like 35 minutes, not 45. Cast iron helps. ;-)
Author:  Cubangirl [ Thu May 03, 2012 11:19 pm ]
Post subject:  Re: The Truth about carmelizing onions
I agree that recipes always underestimate the time if takes for real caramelized onions. I've gotten burnt (pun intended) so many times, that I now lower the temp and at least double the time automatically. My other pet peeve in this is how long it takes to nicely reduce stock + wine. it is always longer for me, than the recipe states. Now, it reduction is included, I do my dish in my very large bottomed 5 Qt. sauté pan instead of the skillet usually recommended. I've tried some recipes on both, and it is always less time on the sauté pan despite the straight sides.
Author:  talanhart [ Fri May 04, 2012 6:00 am ]
Post subject:  Re: The Truth about carmelizing onions
Last year when I catered a friend's birthday party, I used caramelized onions. I had more than one comment about how good the onions were that I used on the sliders. They do take a long time to cook correctly, but they are so worth it in the long run.
Author:  fitzie [ Fri May 04, 2012 7:49 am ]
Post subject:  Re: The Truth about carmelizing onions
Years ago Julia Child recommended keeping a jar of carmelized onions, a roll of Maitre d'Hotel butter, a pint or two of good homemade chicken stock, and a jar of duxelles in your fridge at all times. I think she said "you'll never be caught short if you do." I think it was Julia but may have been Madeleine Kamman. Whoever, they were right.

fitzie
Author:  phoenix [ Fri May 04, 2012 8:31 pm ]
Post subject:  Re: The Truth about carmelizing onions
I want Julia's fridge!
Author:  JesBelle [ Fri May 04, 2012 10:41 pm ]
Post subject:  Re: The Truth about carmelizing onions
I can't even count how many times I've said, "Oh boogers! If only I had a jar of duxelles in my fridge!"
Author:  TheFuzzy [ Fri May 04, 2012 11:02 pm ]
Post subject:  Re: The Truth about carmelizing onions
JB,

"boogers"?
Author:  BeckyH [ Sat May 05, 2012 6:54 am ]
Post subject:  Re: The Truth about carmelizing onions
Well, my housemates tossed my preserved lemons whilst I was in NY, and I haven't yet started a new jar, as I don't quite have room, and it is a pain in the butt.
Author:  jim262 [ Sat May 05, 2012 10:30 am ]
Post subject:  Re: The Truth about carmelizing onions
I was once given some advice by a dude who fancies himself as some kind of “Kitchen Detective”.

Quote:
“So, just remember one simple rule. Never, ever trust cooking times in a recipe. Don’t trust my recipes, Julia Child’s recipes, or your mother’s recipe’s. They will almost always be wrong!”
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