I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the r
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when t
I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary
I am willing to forgo a little taste if I don't have to take 3 breaks while dicing an onion. Should I use red, white or yellow to minimize eye irritation. I hav
I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, to
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bit
Is there a way to caramelize foods other than onions and produce similar results?
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for
I'm a working mom, so I'm always trying to find ways to cut down on cooking time. My newest trick is to saute a huge batch of onions and keep it in a container
Is there any advantage to adding salt to onion while frying itself rather than adding it the last? My friends say it removes moisture from onion. Is it true? W
Our recipe called for frozen pearl onions & I only found fresh. What do I need to do to the fresh ones?
How long can I store caramalized onions in the refrigerator?
Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but ev
How can I tone down the intensity of raw onion? Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in sa
Is it bad to cut onions and other vegetables on the same cutting board? Does the type of cutting board matter? For example, do wooden cutting boards that are re
In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golde
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
I love onions; however, someone that I cook for does not. Absolutely hates them and can tell whenever they are in the dish. That said, so many recipes call f
I've searched around for information on this, and seen "caramelized onions" in some places (simple enough to make), and then what can only be described as a VIO
I usually make the French onion soup with white onions. The prodecure I normally use is as followed: I slowly caramelize them on a low heat for around 40min.