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

Post by minsight » Tue, May 23, 2023, 4:21 PM UTC

crtified wrote: post #31

After looking at the recipes in question, I suspect that some of these writers are merely using the term Caramelized in a loose, informal (or, if you prefer, "technically-incorrect") sense. When what they more-precisely meant is lightly softened, translucent - a state of onionhood used in no shortage of recipes as an intermediary step during the cooking process. The writers are therefore perhaps guilty of casual synt…

Post by ineedasername » Tue, May 23, 2023, 4:22 PM UTC

SamBam wrote: post #514

sanitycheck wrote: post #421

I've had this conversation with people many times, a consequence is that some of them have no idea what caramelised onions actually are - they think it's the state you get to after 10 mins. Thinly slice 10 onions, dump them in a big pot with some oil on a medium heat for 10-15 minutes stirring frequently. Then turn the heat down to low and cook for a further 45-60 mins, check on it and stir every 10 mins or so. When…

The real issue is simply a vague use of the word "caramelize," not that they expect you to be at the stove a half-hour longer than they say. The vast majority of recipes that say "caramelize" simply mean "cook until softened and sweet." No, technically the onions won't be caramelized after 15 minutes, but very few recipes actually want you to caramelize the onions. Take an Italian pasta sauce. As an Italian who has c…

Post by 0xffff2 » Tue, May 23, 2023, 4:28 PM UTC

bombcar wrote: post #631

bruckie wrote: post #110

Recipe writers are still lying about cooking time in 2023. I signed up for a Hello Fresh promo recently to get some new meal ideas, and it's making me feel like the slowest cook on the planet. I reliably exceed their stated prep and cooking times by 100-200%. Tonight's "40 minute" recipe took about 70 minutes, and that was with a family member helping out with some of the prep and cooking. I wonder if they collect an…

I love the advertising on some of the crock pot or instant pot packets you can find in the store. It'll say like "ten minute prep time!" (ignoring the 4-8 hour cook time) or the instant pot one will say "ready in 5 minutes" when that means the pressure cooker will cook at high pressure for 5 minutes, but it can take 5-10 minutes to heat up to that point. Time is an illusion.

Post by o1y32 » Tue, May 23, 2023, 4:37 PM UTC

lumb63 wrote: post #635

Recipe writers in my experience lie about the duration it takes to accomplish anything. I have yet to follow a recipe and finish it in the prescribed amount of time. It’s very frustrating because it can ruin planning entirely. For example, in Stella Parks’ Bravetart, she says her cherry pie can be made in “45 minutes active time, 45 minute roast, 2 hour rest”. The instructions mention a two-hour refrigeration period,…

Post by onlyrealcuzzo » Tue, May 23, 2023, 4:39 PM UTC

kqr wrote: post #612

onlyrealcuzzo wrote: post #586

Earlier quoted context omitted.

Pretty much any induction stove is going to have less hot spots than a Viking, at a fraction of the price. Pan quality is still going to matter. But you don't need $50k in kitchen gadgets to properly caramelize onions...

Really? Our induction stove very clearly has two concentric circles of different radii that get hot, and nothing else. If you use cast iron and vary the power slowly you won't notice, but it's very obvious with thinner pots and when you control heat quickly (which is a delight to be able to do in the first place -- yay induction.)