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Caramelise Onions | EVEN



Like many cooking that seem simple, making caramelized onions is actually more complicated than it seems. When I started trying to make them, all my attempts were total flops. I had heard that these were things that were easy to set and forget, but as I did so, I kept coming back to find my onions as I expected them to – somehow overcooked and overcooked, and while at the same time. [19659002Howevertherewasnoproblemwiththefactthatitwasneverknownthatthecarabinersdidnotcarelessaboutputtingonandforfearingthanonthefactthat is slow and slow . If you rush through the process and turn up the heat, your onions burn more frequently than caramelize. But if you take your time, you will find that they are pretty easy to cook and surprisingly forgive you if you make a mistake.

Besides, it's definitely worth learning how to make caramelized onions because there are so many delicious ways to use them in your food ̵

1; they are basically the sweets of the vegetable world. Finally, with this guide, which I have prepared with expert advice as well as with my own experience, you will also learn how to caramelize onions perfectly.

Use more onions than you think you need because they shrink.

Since caramelized onions take a while to cook, it is best to prepare a large amount at once. Not only that, but the onions shrink too much during the cooking process – a small onion produces about one or two tablespoons of caramelized onions – so it's not worth it unless you cook a bunch. At least I would recommend using about eight onions each time. Your frying pan will be brimming and should look like this:

Audrey Bruno

Cut the onions into long, 1/4 inch thick strips for best results.

These are also known as julienne cuts. This is the best size to cut the onions for a final product that should be tender and jam-like like caramelized onions, but not a mush, says Christine Hazel, who recently won Food Network Chopped . If you cut them thicker, they will take longer to cook on the hob and may cook unevenly, and if you cut them thinner they will turn into mush, she explains. It's fine if they're not perfect but generally you should aim for a 1/4-inch cut.

Audrey Bruno

Fortunately, the cutting is like that, because you just have to cut into the lines that appear natural on the onion. Start by shelling the onion and cutting off the ends, says Nicolas Caicedo, head chef of The Williamsburg Hotel opposite SELF. Then cut it in half and lay it down with the recently cut side down. If you look at the halved onion you will see a series of lines going over the top. Use them as a hacking guideline, and your slices are the perfect size.

salt salt before cooking salted to dissipate moisture until they are browned, you should always salt onions before you start cooking. Onions do not begin to caramelize until all the water in them has evaporated, and salt accelerates this process, Caicedo explains.

Boil in a medium heat grease source for about 45 minutes to one hour. Check every 10 minutes.

Caicedo says you always have to cook the onion in a fatty source, but it can be anything you want. "I recommend using the fat source that works best in your dish," he says. Personally, I like to use a combination of butter and olive oil – about a tablespoon for every eight onions – but you could also use one or the other if you like. Just make sure your onions are thoroughly covered in the type you choose. If one or two tablespoons are not enough to accomplish this, do not be afraid to add more.

Start the onions over medium heat and simmer until most of their moisture has evaporated – about 10 minutes. You do not have to stir the onions now, just let them do their thing. Then bring the heat down to medium, stir the onions and check for another 10 minutes. In general, try to stir them as little as possible, as constant contact with direct heat will result in a perfectly caramelized end product.

When brown spots appear, a little water saves the day.

Audrey Bruno

When you come back and find that your onions turn a bit black and brown in some places, do not worry. Caicedo says that all you have to do is add some water that will drain the brown pieces and add color and flavor to the onions. Regardless of how far away they are from repair, you can probably repair them with a splash or two of water. As long as you keep the heat low, you really can not mess it up at this point.

You will know that the onions are ready when they are dark brown in color and have a marble texture.

You should also be fully translucent and very sweet. If you are still a bit crunchy or still have some of this raw onion bite, let them cook a bit more.

Chill them in a tightly closed container and enjoy for about a week.

Hazel says your caramelized onions are good for five to seven days. They are therefore a great addition to your Sunday preparation plans . Do a great deal while you work on everything else, and check occasionally, and you can enjoy caramelized onions with every meal before you know them. And they work really well in almost anything – try them in pasta and salads, on burgers and sandwiches or in soups and casseroles. There is no way to do something wrong.

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