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Technically onions have special enzymes that are used to break down protein, so when we put it on steak or any other protein it makes the meat tender as well as soaking the taste of the onions into the meat.


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Is it bad to cut onions and other vegetables on the same cutting board? Cutting board flavor transfer concerns are a factor of: Is it really important to the recipe at hand? Example, if cooking a gumbo, cutting board protocol is simply not needed. Some recipes might need special handling, but none come to mid. What is the cutting board surface (maple, ...


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I figure that the boiling is inherently a stage in the sautéing of onions - Perhaps it's not "a true Sauté." You could partially dry them (perhaps in the oven) if you think otherwise? I recently made a ~6 lb to start with - not much by the end - batch of caramelized onion which spent quite a while boiling it's way down before it got to caramelizing. Tastes ...


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Sautéing shouldn't take much time, as it needs to be done over fairly high heat. You want to make sure that you're not crowding the pan, and that the pan's sides are low enough to make sure the evaporated moisture doesn't get stuck in the pan. ... in other words, do it in batches. As the amount of heat a given burner can put out is fixed, once you get ...


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You simply need to ensure sufficient area/a max thickness of the onion layer. You can let them simmer first in their own juices, but I have never had good results that way. You really need them spread out for sauteing. In practical terms for a home kitchen, this means cooking in batches. Of course, nothing stops you from using multiple burners at once, and ...



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