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Luckily, in German, there are three completely different words for preparing onions in a pan: 1.) Anschwitzen, literally "sweating up", means putting them in a
by lqet 3y ago
Luckily, in German, there are three completely different words for preparing onions in a pan:
1.) Anschwitzen, literally "sweating up", means putting them in a pan on low heat for around 10 minutes until they are translucent ("glasig", literally "glassy"). This is how to get a starter for many sauces, and is the standard way to prepare onions for many, many meals and sauces (e.g. a standard tomato sauce). They should not turn brown, as this would for example ruin the color and flavor of white or light sauces - caramelized onions have a kind of "heavy" flavor.
2.) Karamelisieren, "caramelize", which is the meaning described in this article.
3.) Rösten, "roast", which means frying the onions with a bit a flour until they are crispy.
- justinlloyd 3y agoI am sure that Germany has many more words on how to describe cooked onions. Likewise, we have at least a dozen words in the English language for how to cook onions, that also translate directly to the German oddly enough. Unfortunately people who write on-line recipes have latched on to the caramelized onion notation and are not particularly explicit in what they actually want. Having gone through four years of culinary training, I now look at recipes on-line with a very critical eye and much like how you can identify the copy & paste code and architecture of a junior developer, you can also identify the recipe borrowing and construction of people who are better at blogging than they are at cooking.
- skyyler 3y agoIn English we call these "sweated", "caramelised", and "frenched", respectively. I'm not sure why the phrase "sweat" doesn't get much use outside of pro kitchens, it's a useful term.