Carmelized Onions - Page 2

monster · 10-08-2014, 08:16 PM

Quote:

Originally Posted by glatt

What do you do with the onions after you cook them?

well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.

I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....

BigV · 10-09-2014, 11:54 AM

Quote:

Originally Posted by monster

well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.

I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....

I follow that same arc.

I'm a good cook, but not a baker, not so much.

Cooking is art; baking is science.

bbro · 10-09-2014, 01:41 PM

I usually throw stuff on the stove, but this is all for a cooking class I am taking as I mentioned. Tonight, I am going to attempt a cheese souffle.

I think I am going to make a dip with the caramelized onions.

monster · 10-09-2014, 02:03 PM

The onions sound perfect with the soufflé. sorry for the hijack

bbro · 10-09-2014, 02:54 PM

No problem

Do you mean like put the onions in the souffle?

monster · 10-09-2014, 09:02 PM

on the same plate . but you could chuck 'em in. or on top. I dunno. never really seen the point of souffles myself, but I'm a known philistine and un-foodie

But cheese and onion is always good

infinite monkey · 10-09-2014, 09:57 PM

Is it true that if you make too much noise a souffle will deflate? I don't know, I remember a show with that scenario. Could've been the Brady Bunch. Or A Family Affair. I don't think they made souffles on Gilligan's Island.

Aliantha · 10-09-2014, 10:22 PM

It's more vibrations or thumps that can cause a souffle to deflate. It's similar to the effect of shaking something to separate different particles. When you shake something with bubbles, the bubbles generally rise to the top, then pop.

Without the bubbles, all you have is pancake mix really.

I suppose if the music were really loud with sub woofers etc, that might cause enough vibration to ruin a souffle, if the floors were timber maybe? I know when I was a kid we had a wood floor, and if mum was making a sponge cake and we ran through the kitchen there'd be hell to pay.

Undertoad · 10-10-2014, 06:57 AM

Quote:

Originally Posted by monster

But cheese and onion is always good

LIES! Turrible turrible lies!!

monster · 10-10-2014, 08:20 AM

Souffle little children, fricassee them not...

won't somebody please think of the children?

10-09-2014, 01:41 PM	#18
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I usually throw stuff on the stove, but this is all for a cooking class I am taking as I mentioned. Tonight, I am going to attempt a cheese souffle. I think I am going to make a dip with the caramelized onions. __________________ Camping

10-09-2014, 02:03 PM	#19
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	The onions sound perfect with the soufflé. sorry for the hijack __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

10-09-2014, 02:54 PM	#20
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	No problem Do you mean like put the onions in the souffle? __________________ Camping

10-09-2014, 09:02 PM	#21
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	on the same plate . but you could chuck 'em in. or on top. I dunno. never really seen the point of souffles myself, but I'm a known philistine and un-foodie But cheese and onion is always good __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

10-09-2014, 10:22 PM	#23
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	It's more vibrations or thumps that can cause a souffle to deflate. It's similar to the effect of shaking something to separate different particles. When you shake something with bubbles, the bubbles generally rise to the top, then pop. Without the bubbles, all you have is pancake mix really. I suppose if the music were really loud with sub woofers etc, that might cause enough vibration to ruin a souffle, if the floors were timber maybe? I know when I was a kid we had a wood floor, and if mum was making a sponge cake and we ran through the kitchen there'd be hell to pay. __________________ Kind words are the music of the world. F. W. Faber

10-09-2014, 09:57 PM	#22
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	Is it true that if you make too much noise a souffle will deflate? I don't know, I remember a show with that scenario. Could've been the Brady Bunch. Or A Family Affair. I don't think they made souffles on Gilligan's Island.

10-10-2014, 08:20 AM	#25
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	Souffle little children, fricassee them not... won't somebody please think of the children? __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

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