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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)

#701

Post by escapedmoose »

jbaber wrote: post #561
escapedmoose wrote: post #530

Earlier quoted context omitted.

This is why I use The Joy of Cooking and virtually no other recipe source. It’s a giant book because in each section it describes the mechanics behind whatever the section is based on; e.g. the poultry chapter starts with 10 or so pages describing how to select a chicken depending on how it’ll be cooked, how to cut it apart, what different poultry terminology means, etc. It teaches you what it means to “braise” or “b…

Knowing to just have a copy of [The Joy of Cooking] and [Better Homes and Gardens] takes you very far. The recipes are full fledged you're-a-homemaker-with-time-to-do-this level, so sometimes you can simplify them down -- e.g., there are some pancake adjacent recipes that have you put the yolk of an egg in first, followed later by the frothed white -- I skip that. The only time I need to stray from those is for vario…

Oh for sure ethnic recipes are the downfall of The Joy of Cooking. Admittedly I have 0 skill in the kitchen, but those have turned out hilariously underwhelming. I’ve started to quadruple the spices

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

#702

Post by drekipus »

wenc wrote: post #173
7speter wrote: post #148

Earlier quoted context omitted.

Even better is a reverse sear in stove on an elevated rack on a baking sheet at 230 degrees for 30 minutes, then you finish the steak off on a hot oiled (avocado or maybe peanut oil) skillet for 1 minute on each side.

I went from sous vide > reverse sear (faster than sous vide) > oil-free pan-sear, in the decreasing order of time of it takes. I find the pan-sear delivers almost the same results in much less time (of course, you won't get the uniform insides of a reverse sear, but close enough since you're flipping so much). I'm also at a stage of life when I can afford better cuts of meat.

I was told that you should only flip steak once. I'm going to have to research this "flipping so much" stuff

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

#703

Post by LegitShady »

sfink wrote: post #37
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…

I suspect this is correct. I find softened onions preferably for a number of uses. Caramelized onions can be too sweet, and soggy/limp. I've even found that leaving a trace of crunch is better in many cases (eg beef bolognese). But don't listen to me, I've never really figured out the difference between cooked yellow, white, and sweet onions, and just buy whatever is available and has the least mold and soft spots. E…

they taste differently from each other. some are sweeter and some are less sweet, due to having less sugar. Some are sharper or more bitter than others.

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

#704

Post by MereInterest »

clove wrote: post #463
MereInterest wrote: post #311

Earlier quoted context omitted.

Even when comparing across several recipes, I can still run into issues. For example, about five years ago I wanted to make banket, a Dutch almond pastry. I found several recipes online, compared them, and started testing them out. Every single one of them had a runny filling. Worse, most of the recipes were just copies of each other, sometimes with unit conversions, but the same wrong recipe. I ended up experimentin…

Now it is your responsibility to publish the real recipe alongside all those online recipes that were incorrect.

I have, though my personal blog isn’t exactly a high SEO site. I mainly use it as an easy way to give the recipe on request.

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

#705

Post by eru »

mrguyorama wrote: post #691
eru wrote: post #428

Earlier quoted context omitted.

What are your people doing that they break stuff all the time? I found I had more trouble with macOS than with Linux. I mostly use ArchLinux, and I don't have those weird problems you are talking about.

I once logged into a ONE HOUR OLD ubuntu install for it to randomly decide that my system font should be 6pt, but not everywhere, and there was no way to change it through any settings panel. Not knowing in what magical text file that setting, if it even had one, was hidden, my only choice was to reinstall.

I guess Arch Linux is a lot saner, they just have one place to change things: the configuration files; and that one place is well documented and there's no magic going on. No weird settings panels that try to be smart.

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

#706

Post by tbossanova »

fendy3002 wrote: post #487
secondcoming wrote: post #424

Earlier quoted context omitted.

I think cooking times assume the ingredients are already at room temperature. If you cook chicken taken straight from the fridge it'll take longer and cook more unevenly than room temperature chicken.

it also depends on the cut and what you cook too. If you only stir-fry chickens that has been diced small with high heat, (I think?) you can achieve it 3-4 minutes, however that requires extreme precision and I think also require good utensils with precise heating. Cooking it longer, ex 7-8 minutes with lower heat usually bring better result and far easier. Deep-fry or boiling? I'm unsure. Steaming one? Surely you ca…

Apparently, boiling one in clarified butter works OK:

https://www.youtube.com/watch?v=N1Biy5776ec

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

#707

Post by hnfong »

eru wrote: post #705
mrguyorama wrote: post #691

Earlier quoted context omitted.

I once logged into a ONE HOUR OLD ubuntu install for it to randomly decide that my system font should be 6pt, but not everywhere, and there was no way to change it through any settings panel. Not knowing in what magical text file that setting, if it even had one, was hidden, my only choice was to reinstall.

I guess Arch Linux is a lot saner, they just have one place to change things: the configuration files; and that one place is well documented and there's no magic going on. No weird settings panels that try to be smart.

That's interesting. Did either Ubuntu or Arch Linux patch GNOME to read configuration at different places? Doesn't Ubuntu also have configuration files that actually store the configuration (while the settings panel would be just the UI to the config files)?

At any rate, how are you sure that this bug only affects Ubuntu but not Arch?

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

#708

Post by bruckie »

wonnage wrote: post #233
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…

It's tough to parallelize a recipe the first time you're cooking it - unless you have a photographic memory you're gonna have to keep checking back between steps and it's easy to miss something. Ends in getting really stressed out when you have something on the stove and realize you need to chop veg in 30 seconds. It's better the 2nd or 3rd time but I think with these meal plan services you're cooking something diffe…

That's exactly how I'm using the service: get ideas for new meals during the promo, then cancel and make the ones I liked myself with ingredients from the store. So I do have some hope that I'll get faster. :)

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

#709

Post by aszantu »

disillusioned wrote: post #328
aszantu wrote: post #320

Earlier quoted context omitted.

interesting how long it takes to get to the price tag xD u only find it when u got it in your cart and about to check out

Would you expect anything less from a billionaire patent troll?

I don'T know, if u'Re him u prolly don't let any opportunity slide

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

#710

Post by ouid »

mrguyorama wrote: post #694
ouid wrote: post #624

Earlier quoted context omitted.

mise en place is more efficient for restaurant kitchens, where you can get an assembly line rolling, but it is less efficient for home cooking. Its a lot less stressful, but its clearly slower to not optimize your order of operations.

Mise en place is trading a small amount of convenience now for a significantly higher load of dishes later. Notice how the pop culture chefs that push it hard always have staff that do their dishes.

its very good for the first time you make something or if you arent used to the kitchen at a friends place, but efficient home cooking doesnt really resemble efficient restaurant cooking
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