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In my experience, even most restaurant don't go real hard into caramelization. It's usually a quarter to half of what they could do, probably still because it
by uremog 10y ago
In my experience, even most restaurant don't go real hard into caramelization. It's usually a quarter to half of what they could do, probably still because it takes so long.
- nommm-nommm 10y agoI wouldn't have a problem with restaurants (or anyone) serving sweated onions, as they are actually yummy... Just not selling them as caramelized. Call them what they are... (To be honest, for many applications, I would slightly prefer sweated onions over caramelized onions.... I'd just like to know what I'm getting...) ... Unless there was an onion conspiracy...