this post was submitted on 21 Oct 2024
979 points (97.8% liked)
Microblog Memes
5611 readers
3068 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 1 year ago
MODERATORS
I had someone arrive at a BBQ, saw me frying some onions, and ask "Are you going to caramelise those onions?"
Yes mate. The onions I'm frying for a few minutes while the burgers cook, gonna be nice and caramelised in seconds, just you watch.
Every time I do a Bunnings BBQ for the community centre, it's women run, we get the onions on ASAP because they need time to cook, and we'll have people buying a plain onion sandwich in addition to a snag, because caramelised onions are so good!
Every time I volunteer to help my partners football club run a sausage sizzle, I'm saying "put the onions on, they take longer" and I'm told by the guys "I'm a man, I know how to BBQ, go away little girl, go hold the sign and be pretty"
Then everyone buying a snag is complaining about crunchy raw onions, and the guys are saying "why did we buy so many onions?" (because you were supposed to cook them down so they shrink!)
These same men will unironically say "women belong in the kitchen" then won't take cooking advice from a woman.
(also, the footy guys always giving me flak for deglazing the BBQ plate with water to help the onions cook down faster. They'll just keep adding oil, once saw a Rotary Club use 1L of canola oil to half cook 5kg of onions, when we've never needed more than 200ml to fully cook onions, because onions need water to cook down!)
Ngl, you just taught me some thing, I thought I was cooking them down quick, frying them in my bacon fat, before adding eggs to them, I'll have to try adding some water, maybe that will make them come out better.
Works with frying garlic too
load more comments
(1 replies)
Who up caramelizing they onions
Remember, it takes at least 45 minutes to caramelize an onion. If you're doing it for less than 45 minutes, then you're just cooking it.
I know you're joking, but the only way I can see it taking that long is if you put whole onions into an oven set to 180° to 200° F.
In a frying pan, one can easily caramelize an entire large frying pan of onions in about 30 minutes, or even faster if you decide to use physics to your advantage, and add a small amount of water to your pan and caramelize your pan of onions within 14 minutes. This is an advanced technique that requires some experience to try to use. Much like making a Dark Roux in 15 minutes.
put whole onions into an oven set to 180° to 200° F.
Wait, would that work?
Might need it to be a bit higher than that, but I know one can caramelize onions slowly in an oven. Just not sure what temp is needed
I know it's not exactly the same as a low temp for a while. But you can get pretty good results with a high temp, just need to deglaze more frequently, usually with water until they're almost done. Then wine and/or balsamic is good.
45 minus to fully caramelize.
If you don't want them that dark you don't have to cook them that long.
Sure, you can use non-caramelized onions. You just won't get that sweetness.
Just add more sugar.
What kind of hooligan adds sugar
... That explains a lot
30 minutes
https://youtu.be/Ovqhzil3wJw?feature=shared
We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
My face smells like onions for 3 days straight after cooking something with onions for more than 20 minutes. It should be much more terrible to have just onions in the pan
That's a non-starter then. Nothing is worth a 3 day onion facial.
I'm sorry you feel that way.
What I wouldn't give for one of those!
load more comments
(4 replies)
I always say if you want to seem like a genius in the kitchen just sauté some onions
I usually start my meals by sauteing onions and without fail whoever is in the house will say "Ooo, that smells good what is it?"
Literally just onions
Saute onions and garlic, then decide what you're making for dinner
Garlic makes your meal taste thicc. Trying to force myself into a lite and airy phase. Not sure why.. think I'm just wanting to lose weight, not as if that's how foods work though. Garlic isn't fattening haha
Garlic makes your meal taste thicc. Trying to force myself into a lite and airy phase.
Try making toum.
That's probably why they call it an aromatic.
Saute carrots, onions, and celery. Everyone will think you're making something incredible. And, fortunately, you'll have the base to follow through, if you so desire.
I do need more dishes in the back of my pocket that start with mirepoix. If y'all got favs, pop a holler.
Got me thinking it's time for chicken pot pie again...
I use it for a lot of stuff. I roast pork on top of mirepoix, I make soups with it, pasta dishes, I make it alone with lots of butter and herbs and then blend it and use it as a rich sauce, I don't blend it and then serve it as a side with chicken and fish (adding rice is an option here), add bell peppers and make gumbo, use it as a base for braising basically anything... I do truly just start a mirepoix when I don't know what to make, then, once it's started, I dig around for other ingredients. It's so forgiving and really just makes almost anything more savory and flavorful.
The last time I made it (Saturday), I ended up transferring it to a roasting pan, then roasted pork. I took off the pork when it was done, then while it rested, I deglaced the pan with white wine, put a portion into a pot, added ketchup, vinegar, etc. and used an immersion blender to make a bbq-style mirepoix sauce. Shredded the pork and made pulled pork. It was a huge hit with the family. I know mirepoix-bbq sauce sounds a little weird, but it was incredibly good.
It's an very versatile base, which, I think, is why different food cultures all have a version of it. And you can do a lot of different things with the same base just by changing the technique. Smaller or larger chop, longer or shorter sautee, add ingredients to change the character (classically, tomato paste to make a pinçage, but you can also swap it to a Holy Trinity or sofrito very easily), and so on. It's a great thing to play around with.
load more comments
(1 replies)
load more comments
(2 replies)
I saw somewhere there exists a saying along the lines of 'start sauteing onion, add some garlic, then you figure out what you are going to cook.' When my wife and I have time to actually cook, this is basically what we do. everything is better with garlic and onions, from German to Korean. The rest is just details.
Apparently it's a Ukrainian saying
Having an Asian extended family, I think it's universal.
Absolutely universal because garlic and onion are amazing for any tongue.
And people who dislike garlic or onions are always super sus, because no the fuck you don’t. You just think you don’t like it.
I knew someone who said she was “allergic to onions if she could see them”… that is not how allergies work dumbfuck, you are just a super basic bitch with no taste.
I knew a guy who said he was allergic to diced or sliced tomatoes. Happily ate ketchup and red pasta sauce.
That guy was also a super basic bitch with no taste ;)
I mean don’t get me wrong, I don’t really like tomatoes either. But I’m not a giant tool about it, and just say “I’m not really a fan of fresh tomatoes, but I’ll try it”
What a weiner. People are so weird.
load more comments
(1 replies)
Best way to stop a small argument? Saute onions in olive oil then add some garlic. Guarantee a head will poke around a door frame and all arguments melt away.
load more comments
(1 replies)
load more comments
(17 replies)
no I don't think you have to fuck them
view more: next ›