3 ms·
I learned to caramelize from Mark Bittman who wrote for the NYT for years and he also said 30 min. 15 in a dry pan, then add a load of oil and go 15 more. One t
by tootie 5y ago
I learned to caramelize from Mark Bittman who wrote for the NYT for years and he also said 30 min. 15 in a dry pan, then add a load of oil and go 15 more. One thing few recipes mention is that cook times vary based on cookware. Cast iron or carbon steel will do this job faster than nonstick.
- watertom 5y agoSince you’ve been doing this a long time and you are not a professional, please record a video and put it up on YouTube, it would help out a lot of people.
- tootie 5y agoYou can watch Bittman making kasha varniskes here. He's not a stickler for timing which is the correct approach. He says, 20 minutes in a dry cast iron pot with a lid just to get them soft enough. Then lid off, add a bunch of fat and go until they look right. https://youtu.be/ugeNF_WrUPU https://youtu.be/ugeNF_WrUPU
- cratermoon 5y agoBitty is the best!