Fast caramelized taste for soup
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 care about texture. can I get the equivalent of caramelized onion fast? like, 15 minute fast?
I read somewhere that I can brown onion fast if I fry it first without oil,salt or anything, destroying interior speed up the process of carammelizing and browning.
or is giving the soup a storebought caramel bar able to give equivalent deep taste? or caramelized carrots, garlics? I only need the caramelized taste, because the main flavour will be from spice and herbs. the question is this: what are the fast ways (under 16minutes) to give a soup a deep,caramelized taste?
Best Answer
You can add a little bit of sugar to your onions while cooking them; this will help them get caramelized faster. (or at least get some caramel flavors).
But you will need to check them often in order not to burn the sugar too much.
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How do you speed up caramelized onions?
When you add baking soda during cooking it changes the pH which increases the Maillard reaction causing the onions to brown more quickly.Do caramelized onions taste like caramel?
Onions are naturally sweet; and as caramel comes from the simple cooking of sugar when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.How do you make something caramelized?
How do I caramelize foods?Can anything be caramelized?
You can caramelize sugar straight-up. That's how we get caramel sauce for ice cream or that beautiful, crunchy top of a cr\xe8me br\xfbl\xe9e. But most caramelization happens with sugars that are naturally found within other ingredients. Fruits and vegetables caramelize in the same way that pure sugar does.How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor
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Answer 2
A pressure cooker is a great way to get fast caramelized onions, carrots, or other sugary vegetables.
It could be done in 15 at pressure, but it takes time to get up to pressure, and to release the pressure.
Answer 3
Everything you need to know about rapidly caramelizing onions: http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html
In summary, the suggested method involves heating the onions in the skillet with melted sugar, butter, baking soda and salt on a medium heat for six to eight minutes and then deglazing with water.
This method takes between 18-26 minutes.
Answer 4
1/8 to 1/4 tsp of baking soda per onion will speed up the Millard reaction significantly
It will leave a soapy taste though, so you may need some acid (viniegar) or sugar to neutralise it at the end of the cooking process
Answer 5
Here's a somewhat idiotproof way to caramelize onions in the microwave:
http://altonbrown.com/how-to-make-caramelized-onions-in-the-microwave/
And you can freeze those for quite a while.
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