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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)

#221

Post by alexhornby »

dmarchand90 wrote: post #194
henrikschroder wrote: post #192

Earlier quoted context omitted.

As if I needed more fuel on the fire of my burning hatred for recipe collections. Everyone who is interested in cooking should do themselves a favour and buy a proper cookbook. Something that starts with the basics, and works itself up to full meals. It should have cheat-sheets for basic ways to cook all your staples, here's all the ways you can cook a potato, with times and temperature. Here's all the ways you can s…

Could you recommend such a "proper" cookbook

my sister tests all her recipes, takes her ages! https://www.amazon.co.uk/What-Cook-How-Jane-Hornby/dp/071485...

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

#222

Post by kstenerud »

Larrikin wrote: post #188
licebmi__at__ wrote: post #140

Earlier quoted context omitted.

Have you ever used a slow cooker? You seemed obsessed with naming brands and call it a specialized tools makes me think you have never used them. It’s just the simplest tool which actually shines best to be used for everyday general cooking. You know when you don’t have the time to do fancy cooking and just need a tasty home made meal with minimal effort. Yeah, you could probably get better caramelized onions if you…

Theres a specific call out, with an admission of possibly being wrong when presented with evidence. Nobody has presented an amazing recipe or a specifically good device that makes good food. I own a slow cooker, and it was given to me for free from a friend that had to quickly get rid of all of her personal belongings before being deported. The recipes in it are fine, often times actually very good, but theres also n…

This is starting to sound like an episode of Posh Nosh :P

https://www.youtube.com/watch?v=bzjR0yL4f0Y

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

#223

Post by cnity »

than3 wrote: post #208
henrikschroder wrote: post #192

Earlier quoted context omitted.

As if I needed more fuel on the fire of my burning hatred for recipe collections. Everyone who is interested in cooking should do themselves a favour and buy a proper cookbook. Something that starts with the basics, and works itself up to full meals. It should have cheat-sheets for basic ways to cook all your staples, here's all the ways you can cook a potato, with times and temperature. Here's all the ways you can s…

No such book actually exists. There's a french book that covers basic/common procedures and a reader's digest book but those are about it; and they definitely are not beginner oriented.

The Food Lab covers that kind of thing: https://en.wikipedia.org/wiki/The_Food_Lab

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

#224

Post by smcl »

I talk about cooking and food a lot with my Czech teacher (not just because I like to cook, but if I'm low-energy it's such an easy topic) and I brought this idea up - something along the lines of "What do you think about all the recipes that say 'fry onions until caramelised - about 5-10 minutes'?". Her reply floored me - "ha! yeah, 10 minutes? They'd be burned by then!". I spent the next few minutes trying to explain exactly what I meant, thinking that I'd said something wrong or been misunderstood. Nope, no misunderstanding. She swore blind that onions caramelise at 5 minutes and burn after 10. I suspect she's cooking them on a volcano or something.

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

#225

Post by btgeekboy »

dmarchand90 wrote: post #194
henrikschroder wrote: post #192

Earlier quoted context omitted.

As if I needed more fuel on the fire of my burning hatred for recipe collections. Everyone who is interested in cooking should do themselves a favour and buy a proper cookbook. Something that starts with the basics, and works itself up to full meals. It should have cheat-sheets for basic ways to cook all your staples, here's all the ways you can cook a potato, with times and temperature. Here's all the ways you can s…

Could you recommend such a "proper" cookbook

It's not quite what OP suggested, Joshua Weissman's Unapologetic Cookbook does something similar. The first section is literally, "A Little Cooking Foundation" and the first subsection is "Staples From Scratch." It's not comprehensive, but it is cohesive - by the end, you're using recipes from the beginning.

He's also got a YouTube channel that's pretty fun to watch.

That said, be careful what you wish for. My partner and I joke that he's pretty over the top sometimes. For example, the first part of that book includes recipes for butter and Ranch dressing. I'm sure they'll taste amazing, but if you're trying to make dinner after work, it'll be late by the time you get to eat, vs. just using stuff off the supermarket shelf. Really depends on what you're trying to get out of a cookbook.

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

#226

Post by dj_mc_merlin »

maccard wrote: post #167
dj_mc_merlin wrote: post #128

Earlier quoted context omitted.

This is different. If you learn enough about Linux, you can install Arch in 15-20minutes no problem. Especially since learning about Linux means reinstalling your OS many times until you finally learn how to keep it clean and rescue it from any situation. You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. It's just not possible to have a good outside temperature and a good…

> You are not going to be able to cook chicken in 3-4minutes per side like so many recipes claim. Sure you are. meat thermometer, hot pan and a butterflied breast [0] will give you evenly cooked chicken in about 8 minutes. [0] https://www.bbcgoodfood.com/howto/guide/how-butterfly-chicke...

OK, I'll admit butterflied chicken can be cooked that quickly. But basically all other forms of chicken take longer. For curry for example, even though I cut it into small pieces and it could be cooked only 8 minutes since you're going to cook it in the paste later, it's just not going to brown properly and the flavour is not going to be as good. Normal breasts or thighs take longer as well.

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

#227

Post by ReptileMan »

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.

Sifting makes sense if you knead by hand - makes absorption easier. Toasting spices in a little oil - spices release flavor into the oil and your kitchen smells awesome. Meat also releases fat when browned. So it is kind of self sustaining.

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

#228

Post by voxadam »

joaomoreno wrote: post #156

Actually, J. Kenji López-Alt has a great recipe for 15 minute caramelized onions [0]. [0] https://www.seriouseats.com/quick-caramelized-onions-recipe

I respect the hell out of Kenji but if properly caramelized onions are central to the dish (e.g. French onion soup, caramelized onions for a burger, etc.) I tend to come down on the side of Daniel Gritzer (also of Serious Eats).[0]

[0] https://www.seriouseats.com/caramelized-onions

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

#229

Post by denton-scratch »

isaacfrond wrote: post #131

My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…

> virtually all recipe books are made like this

Not Delia Smith's.

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

#230

Post by bearmode »

than3 wrote: post #208
henrikschroder wrote: post #192

Earlier quoted context omitted.

As if I needed more fuel on the fire of my burning hatred for recipe collections. Everyone who is interested in cooking should do themselves a favour and buy a proper cookbook. Something that starts with the basics, and works itself up to full meals. It should have cheat-sheets for basic ways to cook all your staples, here's all the ways you can cook a potato, with times and temperature. Here's all the ways you can s…

No such book actually exists. There's a french book that covers basic/common procedures and a reader's digest book but those are about it; and they definitely are not beginner oriented.

The Joy of Cooking is a pretty good one.
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