All Questions
5 questions
2
votes
1
answer
375
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Can you caramelize onions without using fat?
Serious Eats: caramelizing onions
In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
- 5,875
0
votes
1
answer
89
views
How do you know when your flavor base is thoroughly sauteed?
I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor base (not fat burning smoke) there is some ...
- 5,875
5
votes
1
answer
3k
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How should you saute in butter?
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even then seldom I will not get a sizzle even ...
- 5,875
1
vote
1
answer
13k
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How do I know when my wine is properly reduced?
I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could ...
- 5,875
2
votes
1
answer
164
views
How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?
There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
- 5,875