Sour and bitter can be good though. I love fresh onion as is. I ghetto caramelize it a bit to make it more palatable to my girlfriend though. For that you don’t need to do a proper caramelization, getting the process going and adding a bit of sugar is enough.
I love to add vinegar too though. Vinegar, a bit of sugar, a bit of salt, some time on the pan, delish.
You don’t need to stick to stupid things such as labels at home. Do whatever you want. On the web, though… you’ll have the swift justice of the FOOD PURISTS VIGILANTES! (We’re still workshopping that name.)
But it keeps the the sour and bitter tastes in. Caramelizing replaces most of those with sweet.
Sour and bitter can be good though. I love fresh onion as is. I ghetto caramelize it a bit to make it more palatable to my girlfriend though. For that you don’t need to do a proper caramelization, getting the process going and adding a bit of sugar is enough.
I love to add vinegar too though. Vinegar, a bit of sugar, a bit of salt, some time on the pan, delish.
Bitter is great. But at some point it ceases to be caramelized onions.
They’ve been caramelized some but not all the way, dunno where it’d draw the line at least when cooking at home
You don’t need to stick to stupid things such as labels at home. Do whatever you want. On the web, though… you’ll have the swift justice of the FOOD PURISTS VIGILANTES! (We’re still workshopping that name.)
Hah that’s very true