Possible Duplicate:How do I tone down the intensity of raw onion? I like the taste of caramelized onions (I think Ruhlman's book had
Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now
Twice now, I have burned my onions while heating them in a pan. I was just trying to caramelize them, and they burned every time. They were on medium heat, and
Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone
I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze aroun
Last day I was trying to caramelize sugar to make sugar cage. I start of by adding lots of sugar into small amount of water.After that started heating it. Afte
I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up
I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings. When I worked at a local sub shop I was always the one volunteering t
I'd like to try making some sugar-free cookies, which means no refined or "natural" sugar (honey, came syrup, etc.). I'll be trying to use stevia instead. The
Every now and then I make caramel sauce for this recipe by caramelizing sugar, but sometimes it either: Hardens Burns Doesn't have that nice caramel colour Wha
Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like
This is hard to ask, but you know how when you bake a yam for long enough it will ooze the caramelized sugars? It's like... it's leaking sap. BUT The most deli
I want to make soup, a random soup. suppose that I want to to give it a deep taste, like a caramelized onion taste. because I only need the taste, I don't car
I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a
I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it any
Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect?
Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and
I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius,
Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar
I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots