I do them in the slow cooker, then freeze in small batches also. Much easier, and I can use up a pile of "no longer in their prime" onions. I don't even bother with the time estimate in most recipes, and I've learned to be wary of some other processes that aren't as simple as they describe. Example: do not even try to reduce balsamic vinegar without serious ventilation (or do it outdoors) lest you gas yourself into an ER visit.
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Love how this thread turned into how to carmelize onions!Comment
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" Ramsay in 10" is a perfect example. Maybe with a sous chef, a prep chef and your entire mise en place ready but other wise forget it.
The recipes are great, but the time is wayyyyy offComment
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Hmmm, thinking a bit more, it hurts bad but still gonna do it.
I know nothing about posting a recipe, except here, or maintaining a website but my limited understanding is that in the right situation, clicks are worth money to the originator?
If true, why would you not stretch the truth like a mozzarella string?
And if a sub 30 min recipe (1+hr, proper) makes those clicks, don't like it but I get it.
Sure, the clicker may never come back but there are so many guppies out there....
So sad but maybe true. Glad I'm in the pit where even if it hurts, truth be toldComment
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“Are we to believe that boiling water soaks into a grit faster in your kitchen than on any place on the face of the earth?”
“Well, perhaps the laws of physics cease to exist on your stove.“
Sorry…couldn’t help myself. 🙂Comment
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Somebody mentioned cloves of garlic. Every time I pick at garlic they are all differnt sized cloves of them dad gum things. I just solve the internal dilemma by usin a lot.
Then when one of those pros tell ya to just use a part of a vegetable & don’t throw away the part that isn’t bein used and “I’ll show you whut you can do with it later” and there is never any later. It’s why I quit usin vegetables almost.Comment
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