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16

If the recipes were truly interesting in 'releasing the flavors', they'd be sweating the onions, not sauteing them. Sauté is a higher-heat method that will cook the vegetables to create other chemical compounds, thus changing their flavor. In the case of garlic and onions, this cooking makes them dramatically sweeter. But sometimes you don't want that -- ...


4

Thai soups (Tom Kha, Tom Yum etc) are an interesting counterexample - where shallots, peppers, onions ... are just thrown in the broth in many recipes. Moreover, there are lemongrass, galangal, kaffir lime leaves and other more specialised aromatics that are almost never sauteed in these, even if the same ARE sauteed (as part of a curry paste) in other ...


6

That is really a matter of choice. If you cook the veggies for a while, they will also release their aromatics.... but they taste different. Especially if using onions. and especially if you sautee long enough to brown. Not browning bones and veggies gives a light boullion, browning them a brown bouillon. To give you an example: Marcella Hazan gives in her ...


5

In some recipes (eg chinese kung bao, some thai and south indian soups), you score the peppers or cut them into coarse pieces, so cooking oil or a broth with some fat or alcohol content can enter and exit the inside while the peppers are sauteed/stir fired with the rest of the food. This tends to dissolve a lot of heat into the liquids without too strong a ...


2

It depends on the recipe but, clarifying butter removes fat, milk, sugar, etc from the butter. Leaving a pure (clean) product. Clarifying it will remove any likelyhood of contamination (spoilage) and will reduce separation. Try cooking green beans (or any veggie) in a pot with water and add a significant amount of butter, then put it in the fridge ...


4

Let's see how to GUARANTEE this undesired effect happening (if you do/have all or most of the things on the list): -Unevenly cut onions -Onions from different varieties mixed -Pan very hot -Not frequently stirring (or saute throwing) -Thin bottomed pan on a hob plate with low thermal mass and weak heat coupling (glass ceramic or electric coil would be ...


3

Pros: Higher smoking point. Regular butter's smoking point is 325-375F while clarified butter is around 485F. But it can still smoke and burn! However the higher smoking point means it'll be much more applicable in terms of sauteing food without worrying about burning the butter. 100% fat. Often times its hard to calculate the exact replacements in baking ...



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