Why do recipe writers lie and lie about how long it takes to caramelize onions?

Re:Why do recipe writers lie and lie about how long it takes... by wenc on Tuesday May 23, 2023 @03:33AM (#36041117)

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.

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Re:Why do recipe writers lie and lie about how long it takes... by drekipus on Tuesday May 23, 2023 @08:48PM (#36052639)

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

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Re:Why do recipe writers lie and lie about how long it takes... by wenc on Wednesday May 24, 2023 @09:47AM (#36058006)

That’s what chefs were taught too. The reasoning behind it is that less flipping equals good browning. The idea is that carryover heat and resting will cook the insides adequately.

But I think ATK or someone else debunked this as the best practice. Flipping more than once gets you more even internal cooking.

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