Step 5: Caramelize the onions (5 minutes)Are they pulling my leg or do chefs have a secret?
Maybe they meant sautéed onions
>>21851630what's the issue?it only takes about 3 minutes to caramelize onions if you chop them correctly and use the correct amount of heat.
name 50 recipes where this happens
>>21851630yes. chefs, even high-level professionals, commonly misuse the term caramelize. you absolutely cannot successfully caramelize onions in 5 minutes. i think i have a ~40 minute minimum when making a pot of onion soup. typically it's 2+ hours.why? i have no idea. i think you will find that cooks can be a little dumb. maybe even language-comprehension issues.there are no secrets. it's pretty low and slow. salt does help draw out moisture but that of course would only be relevant after a considerable amount of time.>>21851637this user is correct>>21851646this user probably is not from anglosphere
>>21851630I WANT TO SEE OLIVIA'S RODRIGO
>>21851630is that HoF?
Because when they say "caramelize" they really mean "sautee it until it turns golden" Most people understand this and prepare accordingly
>>21851630people just don't actually know what caramelized onions are and think that sauteed onions are caramelized.
>>21851707onions cooked in caramel?
>>21851713Caramel cooked in onions
>>21851676>this user probably is not from anglosphereyour stove sucks, anon.
>>21851682Do you think she keeps a bush? I hope so
>>21851713Restaurants do this instead of cooking them for an hour. 3 stir for 3 minutes until they turn translucent and lose the sulfur taste and dump some corn syrup.
>>21851868Maybe your nasty ass Kitchen Nightmares vanity restaurant, anywhere good uses a pressure cooker
>>21851630Maybe if your burner is a decommissioned F-14 engine and you stir constantly.I do my onions low and slow, but I don't have a restaurant full of people waiting. Just my own hungry belly.
>checkers drive thru>order something with grilled onions on the side>see him toss the onions on the grill and keeps squirting it with waterwas done in less than a minute
>>21851736i have had all different stoves and i assure you: the one i have is ass
>>21851630I want to marry her HARD all day long
>>21851630she looks so cute, especially in that foto
>>21851957She likes me so fuck off
>>21851630caramelize can mean "brown slightly on the outside" in a general sense but it can also mean, for onions specifically, "turn into completely BROWNED.com sludge" and a lot of recipes use it the first way
>>21851965ermmm actually i heard that she likes me more than you, so get lost dude
>>21851630increasing the PH of the onions with an alkaline ingredient (baking soda) makes them caramelize significantly faster. The main issue is that the texture also changes and they almost turn into a paste
>>21851975Gtfo outta here you manlet
>>21851976what if you only use one baking soda?
>>21851911grilled =/= caramelized
>>21851971yeah this is the source of the confusion. caramelization in any other context in cooking just means browning. but with onions it's a very specific process. but people just assume it's the same as "caramelizing" anything else
>>21851637Even when I saute it still takes 30-40 minutes.
>>21851646If you tried to apply high heat to caramelize onions in 3 minutes, you would burn them. They need low-medium heat and time.>>21851713No. Caramelized onions are kind of like an onion jam. You're cooking them until they're brown, sweet, and a little bit sticky. It should take around half an hour to make them. You don't add caramel - they have sugars naturally in them - but you can add wine or brandy.
>>21851971>>21852006The real problem is chef retards call what is obviously onion confit "caramelized onions" while calling onion jam "onion confit". If this misuse of terminology never took hold then there would be no confusion. "Caramelized" is a quality of the food, not a specific dish or cooking method.
>>21852355Then what is "confit"?
>>21851630Defrost the caramelized onions from the big batch in your freezer (5 minutes)>>21852369Like communism, nobody really knows what confit is
>>21852369Confit is frying in a high amount of fat at lower temperature for a long time. This is the method you use to make "caramelized onions", which are more accurately called onion confit.
>>21851646You don't know what caramelized onions are and it shows.
>>21851630I'd let her pull my secret leg, if you catch my drift....
>>21852420i think the left eye is definitely a peashooter from plants vs zombiesand the right eye might be
I tried to do this but the sweetness of the caramel just doesn't go well with raw onions
>>21852420You're a pdf file
>>21851630Random people posting recipes on the internet are not chefs. You're reading recipes by people who don't know what caramalise means.
>>21852626You can't even speel caramalize properly
>>21851630I love the way she looks. She has that look like that one girl in your class who found you inexplicably gross/uncool and was not shy of letting you know it
>>21851630more like 5 out of 10!
>>21851646Dumb fucking retard
Olivia rodrigo is a spoiled rich kid who is out of touch with the target demographic she pretends to write music for. Once she loses her looks, her career disappears. She's not even attractive. High heat, lots of oil and consistent moving.
>>21853365i am in high heat when i see olivia
>>21853425So you'd caramelize her onions?
>>21853425So are many others. Thats the whole point. Easy money whoring out young women men find attractive. You're condoning underage prostitution when you give hollywood your attention and money.
>>21853365>>21853425Who is olivia rodrigo?
>>21853622b tier pop artist
>>21853622Best pop artist currently making music
>>21854640legal status?
>>21854648>22Too old for you?
>>21851630Like people say, they mean sauté but don’t know the word for it. It’s like Americans saying fond when they mean sucs.
>>21854640She pays people to write music for herself and takes credit for it. Just like majority of pop "artists" in the music industry.
>>21854648Who gives a fuck
This is why search engines are bad. That and the myth of resting for juice.
>>21854648Old enough to pee, old enough for me :)
>>218516305 minutes is normally "caramelized" enough that you can start to throw other ingredients in. Likely just poor choice of terminology
>>21851630max stir fast and oildice very finely and throw some garlic in for good lucktakes 5 min min stainless steel
>>21854727Almost all artists do this
