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These comments always highlight a misunderstanding to me. Cookbooks (or, at least, good cookbooks) are almost always right about how long they want you to saute
by SamBam 2y ago
These comments always highlight a misunderstanding to me. Cookbooks (or, at least, good cookbooks) are almost always right about how long they want you to saute an onion.
However, occasionally they use the word "caramelize" loosely, using it to just mean "soften" or "color." On other occasions, people simply assume they ought to caramelize the onions. In either case, people see that the cookbook only tells them to saute the onion for five or ten minutes and they say "another cookbook that lies about how long it takes to saute an onion."
In truth, in regular Italian and French cooking it is extremely rare to saute an onion for more than five or ten minutes, unless you are explicitly cooking something that requires caramelized onions like French onion soup. And if you are cooking French onion soup, a good cookbook won't tell you to saute for ten minutes.
I feel like this is some weird misunderstanding that entered people's heads because of some misuses of the word "caramelize," and as a result of this there's a generation of home cooks that now believes you need to saute for 45 minutes every time you cook an onion.
- Tao3300 2y agoIndeed, I said "saute" instead of "carmelize", and that's an error. But I assure you I've been told some whoppers about how long it's going to take for those onions to brown even a little bit. Previously: https://news.ycombinator.com/item?id=36038796 https://news.ycombinator.com/item?id=36038796 E.g. ex TFA: > Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer.
- SamBam 2y agoRight, but the error there is the use of the word "caramelize," which used to have a fairly loose meaning (generally meaning to soften and turn a caramel color) and now people insist must align with the scientific meaning. But the error isn't with the amount of time to cook them. It's with the use of the word. Stick to the recipe's time guidelines. (Also, funnily-enough, the second (highly-upvoted) answer in that thread is me. I guess I've had this discussion before...)
- hansvm 2y agoAnd if you do want a faster caramelized onion: 1. Slice very thinly (you also don't need a good knife in a kitchen, but a sharp knife is easily attainable for most people and saves a lot of frustration -- can comment more if you're interested) 2. Start in water 3. Start with a bit (maybe 1/2 tsp per several onions? it's better to underdo it and cook a little longer than to risk off flavors) of baking soda 3a. Don't forget to neutralize that soda. That's easier in naturally acidic dishes, but even in something like french onion soup just use a more acidic wine than you otherwise would. The steps roughly all contribute to the idea of caramelization not happening till the cell walls break down. Step (1) breaks most of them down manually. Step (2) allows you to apply your highest heat setting to break them down more quickly without fear of burning. Step (3) chemically breaks them down.