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A trick I learned from Seriouseats is that you can use a pressure cooker to carmelize onions in about half an hour. The normal stage of onion cooking where the
by luminiferous 10y ago
A trick I learned from Seriouseats is that you can use a pressure cooker to carmelize onions in about half an hour. The normal stage of onion cooking where the liquid is still coming out of the onion limits the cooking temperature to about the boiling point of water; by using a pressure cooker, the boiling point of water is raised to the point where browning happens even before the water is gone. See: http://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html http://www.seriouseats.com/2016/01/the-food-lab-pressure-coo...
- nommm-nommm 10y agoWow, I've been meaning to try a pressure cooker lately, in theory, (sounds good) but this post might have put me over the edge. Pressure cooker, here I come.
- xiaomai 10y agoI've done this and the results product tastes great in dips/soups but for me (and it seems many commentors) the onions turn to complete mush (almost like a jam texture). Were you able to get your onions to maintain some texture?