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The truth about caramelized onions and How to cook onions: Why recipe writers lie and lie about how long they take to caramelize. – Slate Magazine. Via The Morning News.
Sprinkle Bakes: Deep Dish Berry Pie Tart.
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· comments [3] · 05-16-2012 · categories:food · links ·
Hi, I'm Megan. I live in Seattle with Scott. I make stuff and give you tutorials on how to make it too. I also keep track of what I'm up to and post links to good stuff from all over.
Lately I've been traveling to the UK, getting through the dark months by indulging in video games and experiencing life with a microwave after not having one for over a decade. You can also find me at Twitter, Flickr, Ravelry, Facebook, Pinterest and Instagram. More about me and all this.
New! I've just started writing over at Babble Voices, go see my stuff at Future Imperfect.
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3 responses so far ↓
1 jen // May 16, 2012 at 7:31 pm
I was so thrilled when I read that caramelized onions article, thank you. All this time I have thought I was just an incompetent caramelizer!
2 SusanO // May 16, 2012 at 8:06 pm
A-frickin’ MEN on the carmelised onion BS!!!
3 Lynn // May 17, 2012 at 3:40 am
Reading the article and comments, it seems there is much confusion between browning onions, which is quick and sometimes all you need to do, and caramelizing, which always is long and slow, regardless of all the tricks offered. Vintage cookbooks used clearcut descriptions of the spectrum of onion doneness: sauteed was white and still crunchy like in a wok stir-fry, then light- brown, golden-brown, browned and soft (caramelized but we didn’t use that word), and sweated was steamed with a cover so they were very soft and translucent but not browned. We seem to have lost those distinctions and people just say caramelized because it sounds cool.
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