Hot answers tagged

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 -- ...


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 ...


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 ...


2

Is everything graded on the same scale (with the same labels)? No. Grading is specific to every kind of fruit or vegetable, and often grading can be different depending on the form of the produce (fresh vs. canned vs. frozen vs. juice vs. headed for further processing, etc.). Also, different nomenclature is used for different produce: some use "Grade ...



Only top voted, non community-wiki answers of a minimum length are eligible