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Why do recipe writers lie about how long it takes to caramelize onions? (2012)

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Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#91

Post by throwaway2037 »

richk449 wrote: post #60

Recipes are terrible when it comes to time. I have this one open in a tab so I can try it soon: https://www.seriouseats.com/lamb-biryani The first step is the prep step, which it says takes 5 minutes. In that step, I have to: - trim the fat from, and cube (1in) 2 pounds of lamb - peel and chop 6 cloves of garlic - peel and grate 2 inches of ginger - mix with yogurt and salt in a zip lock bag That looks like at least…

This is a great post. Thank you to indulge us. I also like the domain name: SERIOUS Eats!

Real question: I wonder if these recipe websites have done A/B testing on total amount of time in the recipe. In 2023, I could believe it. If recipes with shorter durations are shown, you get more hits. Same with the ridiculous suggestion that all recipes need 1 tablespoon of oil (or less!). People will also return more frequently to your ad-tech empire that provides lousy recipes.

To me, free recipes are no better than free media (online newspapers, YouTube TV, etc.). If you aren't paying, then you are the product.

I use online free recipes to get an idea of the ingredients and proportions. Sometimes, an YouTube video can give you ideas about technique if you are new to an style of cooking. I need to cook something a few times to find the right balance.

My latest recipe is trying to replicate the black vinegar semi-sweet thickened sauce used in Chinese fried eggplant recipes. The premade stuff has a huge list of ingredients -- too many "extracts". I'm am trying to reduce to the fewest number possible, but still tastes close to restaurant style. Each time I make it, I look at my cooking notes, then make small adjustments.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#92

Post by throwaway2037 »

jamesliudotcc wrote: post #28

Thomas Keller does not lie about this. It takes 6 hours on the stove.

Jesus, that sounds so boring. Do they have robots (single devices) that can do it? I always thought having a pot that can gently stir itself would be helpful in a home kitchen.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#93

Post by Larrikin »

genocidicbunny wrote: post #80
Larrikin wrote: post #68

Earlier quoted context omitted.

Name the brand and model of your amazing 5 dollar slow cooker and give us some recipes to use in it. Or people could just read dozens of reviews of a hundred year cooking vessel where they always complain about the price but reluctantly admit its better. Spending lots of money on cooking supplies as a novice is fraught with landmines of people wasting money, but out right dismissals of spending any money is also usua…

Money does not necessarily buy you quality, or if it does, a worthwhile amount of it. I have some nice knives that cost a decent amount, but guess what, my day to day knives are from a $15 ikea knife set that I bought half a decade ago. Are these knives going to last me decades? No, but with relatively minimal upkeep over the years, they're just as sharp as my nice knives. I will probably eventually throw them out wh…

You named no brands for comparison and ignored a specific call out for comparison. Wanting something to be true doesn't make it true and as a novice cook this was the most obvious time I learned it.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#94

Post by guerrilla »

pbj1968 wrote: post #20

Sifting flour. Sautéing spices “to release the flavor” and then adding them to stew where they’ll simmer for an hour or more. Pretending “restaurant quality” is anything besides twice as much butter and salt as you’d dare use at home. “One tablespoon of olive oil” to brown absurd amounts of meat at high heat. Once you start recognizing recipe BS, you see it everywhere.

If you need more than one tablespoon of oil then maybe you just don't know what you're doing. Meat contains fat and vegetables contain water. Consider learning patience (i.e. using lower heat) instead of criticizing people on the Internet for being better at cooking than you are.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#95

Post by Centigonal »

pbj1968 wrote: post #20

Sifting flour. Sautéing spices “to release the flavor” and then adding them to stew where they’ll simmer for an hour or more. Pretending “restaurant quality” is anything besides twice as much butter and salt as you’d dare use at home. “One tablespoon of olive oil” to brown absurd amounts of meat at high heat. Once you start recognizing recipe BS, you see it everywhere.

sauteing spices makes a noticeable difference, according to this video: https://www.youtube.com/watch?v=bsYzWK3cxOM&t=840

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#96

Post by eps »

throwaway2037 wrote: post #91
richk449 wrote: post #60

Recipes are terrible when it comes to time. I have this one open in a tab so I can try it soon: https://www.seriouseats.com/lamb-biryani The first step is the prep step, which it says takes 5 minutes. In that step, I have to: - trim the fat from, and cube (1in) 2 pounds of lamb - peel and chop 6 cloves of garlic - peel and grate 2 inches of ginger - mix with yogurt and salt in a zip lock bag That looks like at least…

This is a great post. Thank you to indulge us. I also like the domain name: SERIOUS Eats! Real question: I wonder if these recipe websites have done A/B testing on total amount of time in the recipe. In 2023, I could believe it. If recipes with shorter durations are shown, you get more hits. Same with the ridiculous suggestion that all recipes need 1 tablespoon of oil (or less!). People will also return more frequent…

Dude, look up what SeriousEats is and its history, and save your grievances for another target.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#97

Post by saaaaaam »

drekipus wrote: post #22
pbj1968 wrote: post #20

Sifting flour. Sautéing spices “to release the flavor” and then adding them to stew where they’ll simmer for an hour or more. Pretending “restaurant quality” is anything besides twice as much butter and salt as you’d dare use at home. “One tablespoon of olive oil” to brown absurd amounts of meat at high heat. Once you start recognizing recipe BS, you see it everywhere.

You actually don't want too much oil when cooking steaks, otherwise they splatter everywhere. That's something I'm glad to learn.

Pat them dry before you put them in the pan. No splatter.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#98

Post by carabiner »

pbj1968 wrote: post #20

Sifting flour. Sautéing spices “to release the flavor” and then adding them to stew where they’ll simmer for an hour or more. Pretending “restaurant quality” is anything besides twice as much butter and salt as you’d dare use at home. “One tablespoon of olive oil” to brown absurd amounts of meat at high heat. Once you start recognizing recipe BS, you see it everywhere.

Wait 30 minutes for your steak to reach room temperature. *Measures with instant read thermometer* Wow it's 48 °F.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#99

Post by diffeomorphism »

yamtaddle wrote: post #27

Recipe writers routinely lie about how long a recipe takes, too. Most reporting a time requirement much under 30 minutes get there by ignoring how long it takes to process & prep the various ingredients. "15-minute meals" often take 10-15 minutes of prep before you can start them.

No. "Time" for recipes by convention starts with all of this done. This is always the case and allows for easy comparability of recipes.

You might not like this convention, but nobody is lying. It is somewhat surprising that you genuinely thought "writers routinely lie" and never thought to stop and think whether your understanding might be wrong.

Re: Why do recipe writers lie about how long it takes to caramelize onions? (2012)

#100

Post by genocidicbunny »

Larrikin wrote: post #93
genocidicbunny wrote: post #80

Earlier quoted context omitted.

Money does not necessarily buy you quality, or if it does, a worthwhile amount of it. I have some nice knives that cost a decent amount, but guess what, my day to day knives are from a $15 ikea knife set that I bought half a decade ago. Are these knives going to last me decades? No, but with relatively minimal upkeep over the years, they're just as sharp as my nice knives. I will probably eventually throw them out wh…

You named no brands for comparison and ignored a specific call out for comparison. Wanting something to be true doesn't make it true and as a novice cook this was the most obvious time I learned it.

Brands of what? Comparison of what? What specifically would you hope to be able to compare between either slow cookers or knives that would have any serious effect on how good the food you can use them to make is?
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