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 hk1337 on Tuesday May 23, 2023 @09:02AM (#36043635)

I am convinced they add red and yellow bell peppers strictly because they think the dish needs more color.

I _hate_ bell peppers. I can tolerate them in big chunks where I can pick them out but if you dice them up and mix it in, I won't eat it.

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Re:Why do recipe writers lie and lie about how long it takes... by _fat_santa on Tuesday May 23, 2023 @09:10AM (#36043739)

For what it's worth, I found the best way to make them is to cut them into very thin slices. My rule is bell peppers have to always be "bite sized" because of how tough they are. If you make the pieces to big, you will have to "bite into" the pepper rather than eating it whole and I think that's where they get a bad rap since they can be very tough to bite into.

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Re:Why do recipe writers lie and lie about how long it takes... by hk1337 on Tuesday May 23, 2023 @09:48AM (#36044241)

While not preferred, I could tolerate slices. I could pick them out a lot easier than diced up small.

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