Re:Why do recipe writers lie and lie about how long it takes...
by sublinear on Tuesday May 23, 2023 @03:06AM
(#36040896)
> The first step in carmelization is to remove most of that water
Where did I say it wasn't?
Anyway, about adding water, I respectfully disagree. The oil is necessary and it really is a tablespoon in a shallow and uncrowded pan with the lid off.
EDIT: I'm specifically talking about browning some onions when called for as an initial step in a recipe, not for making a huge batch of them for use as a condiment. Cutting the onion into finer pieces also speeds things up.
Where did I say it wasn't?
Anyway, about adding water, I respectfully disagree. The oil is necessary and it really is a tablespoon in a shallow and uncrowded pan with the lid off.
EDIT: I'm specifically talking about browning some onions when called for as an initial step in a recipe, not for making a huge batch of them for use as a condiment. Cutting the onion into finer pieces also speeds things up.