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A decade ago took a cooking class that an amazing chef offered to a bunch of us regulars. One of the things he showed us was how to properly chop and sweat oni
by Ensorceled 10y ago
A decade ago took a cooking class that an amazing chef offered to a bunch of us regulars.
One of the things he showed us was how to properly chop and sweat onions to sweeten them, including how to use smell to tell when they were done. Somebody said "Oh, we're going to caramelize them." and the chef replied, quite matter of factly, "Oh, no, we'll be here all night if we caramelize them."
And that's when I learned there was a difference.
- ska 10y agoHe was not kidding. Full and careful caramelization for french onion soup, say, takes 3 hours or more (and you have to cut them with the grain or it won't work nearly as well). If you ever wondered why it's really hard to find great french onion soup (assuming you've had it once!) - that's why.