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Post your favorite recipes here.
Chew:
Fuck yeah! It's about fucking time someone wrote an article about this! I've read so many bullshit recipes. "After the chicken has nicely browned on the bottom, about 3 minutes..." Fucking bullshit!
How to cook onions: Why recipe writers lie and lie about how long they take to caramelize. - Slate Magazine
--- Quote ---Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye:
"Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer."
Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie.
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Karyn:
--- Quote from: Chew on May 07, 2012, 03:12:25 PM ---Fuck yeah! It's about fucking time someone wrote an article about this! I've read so many bullshit recipes. "After the chicken has nicely browned on the bottom, about 3 minutes..." Fucking bullshit!
How to cook onions: Why recipe writers lie and lie about how long they take to caramelize. - Slate Magazine
--- Quote ---Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye:
"Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer."
Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie.
--- End quote ---
--- End quote ---
Caramelized onions on pizza is heaven. I don't think I've ever noticed someone telling me it only takes 10 minutes to caramelize onions, but I usually don't read the instructions associated with recipes. I don't remember where I even learned to caramelize onions, but I was never under the impression it took any less than 45 minutes to do it properly.
DoctorOHM:
--- Quote from: Karyn on Apr 08, 2012, 10:27:03 PM ---
--- Quote from: David E. on Apr 08, 2012, 10:20:20 PM ---This sounds so good.
Probably works with peppers too.
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We actually tried that out this weekend. It was pretty good. We used red onion, but it probably came out about the same. there was a little room in the top, so James drenched it in Cholula and declared it exquisite. It certainly made cooking the eggs a lot easier, but it takes a lot longer to get everything to cook all the way through than just tossing an egg in butter and frying the shit out of it.
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Oh, now i know what to make for breakfast tomorrow! Yeah!
Halleyscomet/Wakefield:
I recently made the following sandwich with a few twists:
www.saveur.com/article/Recipes/Tomato-Sandwich
I used one of those sinfully ugly heirloom tomatoes for the sandwich. I toasted the bread in a pan with some butter, and added leaves of fresh basil. I think it would be divine with a few slices of pan fried salami. My wife wants to try it with goat cheese in place of the mayonnaise.
The bread I used was a three cheese bread:
http://www.kingarthurflour.com/recipes/triple-cheese-bread-recipe
When I made it I fused it with a sourdough recipe to make a sourdough cheese bread, but it wasn't very sour. I fear I may have left my sourdough culture in the fridge for too long.
On the topic of heirloom tomatoes:
http://www.amateurgourmet.com/2012/08/heirloom-tomatoes-for-dinner.html
I've been enjoying the coyly named blog "Lick my Spoon" for recipe ideas. It was this site that linked me to the tomato sandwich:
http://lickmyspoon.com/weekly-meal-plan/high-five-fridays-weekly-meal-plan-8-10-12/
HighPockets:
That king Arthur Flour link reminded me that I have one of these in my kitchen drawer and always forget to use it.
http://www.kingarthurflour.com/shop/items/dough-whisk
but when I do, it's kind of magical in how it can pull a pizza dough together.
Also I second the use of goat cheese on tomatoes in any application, but a quick spot under the broiler to melt and brown it, perfection.
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