Food/Recipe Thread

[drosenberg88429]

2:45.  Onions brown, but still watery, so I gave them a half hour uncovered.  They're tasty, and would be delicious when combined with anything like mashed potatoes or eggs (if I don't finish them tonight), but they're mushy, without any onion shape.  So I did a bit of googling and realized what I'd done wrong.  The onions I happened to have when this recipe popped up were sweet onions, which apparently have a higher water content than the usual yellow onions, so perhaps that's why they became gloopy in the covered pan.  I am now seeking funding for further studies to compare yellow, white, sweet and red onions.
Thanks, @etech0 !

I've done in past with red onions. Not recommended. As you originally said after an hour, they became shapeless and tasteless. I bake red onions uncovered with some oil salt and pepper often, and they're delicious. Covered doesn't do well with them, likely due to water content.

[yesitsme]

Spanish onions =?

[yesitsme]

https://www.bonappetit.com/story/types-of-onions-what-theyre-best-for

[yitzgar]

Spanish onions =?

Sweet

[etech0]

2:45.  Onions brown, but still watery, so I gave them a half hour uncovered.  They're tasty, and would be delicious when combined with anything like mashed potatoes or eggs (if I don't finish them tonight), but they're mushy, without any onion shape.  So I did a bit of googling and realized what I'd done wrong.  The onions I happened to have when this recipe popped up were sweet onions, which apparently have a higher water content than the usual yellow onions, so perhaps that's why they became gloopy in the covered pan.  I am now seeking funding for further studies to compare yellow, white, sweet and red onions.
Thanks, @etech0 !

Oh and maybe you also need to try with salt like a tablespoon I suppose? Or a teaspoon? I don't remember what the recipe said.

[biobook]

Oh and maybe you also need to try with salt like a tablespoon I suppose? Or a teaspoon? I don't remember what the recipe said.

Maybe I'll add a bit of mayo and call it onion dip.  Meanwhile, I put what's left into the freezer before it completely disappears. 

[etech0]

Maybe I'll add a bit of mayo and call it onion dip.  Meanwhile, I put what's left into the freezer before it completely disappears.

Definitely can do that!

[drosenberg88429]

Btw, I bake cut onions on baking sheet with some oil for onion dip pretty regularly, when I don't want to sit on top of frying pan on stovetop. Generally comes out pretty well. Just have to monitor it and catch it at perfect time when it's crispy and browned but not hard and burnt yet - there's not a big window of time in that state.

[Yehoshua]

or mayo. And if you have fried onions on hand or feel like frying some, add those too

Yukon potatoes will be creamer than idaho.

Sure, mayo works also. +1 to Yukon, but any starchy potatoes works.

[ushdadude]

Mabat steakhouse (no idea if they are still around) grills full unpeeled onions and squeezes it out of the peel table-side.
i cut onions into thick rings and grill.

[coffeebean]

What ingredients are in French Baguettes? I'm finding recipes with just Flour, Yeast, Water, and Salt, I'm finding it hard to believe there's no sugar inside.

[Yehoshua]

What ingredients are in French Baguettes? I'm finding recipes with just Flour, Yeast, Water, and Salt, I'm finding it hard to believe there's no sugar inside.

That's correct, there's nothing else. It's all about how you make the bread, not about the ingredients per se. Cheap "baguettes" may have sugar just like they're not real baguettes.

[PlatinumGuy]

What ingredients are in French Baguettes? I'm finding recipes with just Flour, Yeast, Water, and Salt, I'm finding it hard to believe there's no sugar inside.

That's correct, there's nothing else. It's all about how you make the bread, not about the ingredients per se. Cheap "baguettes" may have sugar just like they're not real baguettes.

I believe it's illegal to add sugar or other ingredients to baguettes in France, which is why the generally accepted norm is to eat them without hechsher.

In general, adding sugar to bread is American aberration. 

In addition, it's fairly easy to make them Pas Yisroel as the ovens are often on 24/7 without getting cold, so you only need a Jew to power on the oven once in a blue moon.

[yuneeq]

Made this minestrone soup recipe for later - smells amazing 🤌🏻
https://www.ambitiouskitchen.com/minestrone-soup-recipe/

Skipped string beans and used consommé instead of vegetable broth.

Can’t wait to try it!

[Yehoshua]

I believe it's illegal to add sugar or other ingredients to baguettes in France, which is why the generally accepted norm is to eat them without hechsher.

In general, adding sugar to bread is American aberration. 

In addition, it's fairly easy to make them Pas Yisroel as the ovens are often on 24/7 without getting cold, so you only need a Jew to power on the oven once in a blue moon.

+1, but even if he's uncomfortable eating baguettes without a hechsher, you cane make them but without sugar. I have a good recipe if you want.

[Moshe123]

I believe it's illegal to add sugar or other ingredients to baguettes in France, which is why the generally accepted norm is to eat them without hechsher.

In general, adding sugar to bread is American aberration. 

In addition, it's fairly easy to make them Pas Yisroel as the ovens are often on 24/7 without getting cold, so you only need a Jew to power on the oven once in a blue moon.

No chashash of them baking other things at the same time that aren't exactly kosher, or oven is for sure only for that?

[koplonko]

No chashash of them baking other things at the same time that aren't exactly kosher, or oven is for sure only for that?

Please refer to the recent discussion in the kashrus thread regarding Heterim and Kulos and things that are not Kulos

[yuneeq]

Made this minestrone soup recipe for later - smells amazing 🤌🏻
https://www.ambitiouskitchen.com/minestrone-soup-recipe/

Skipped string beans and used consommé instead of vegetable broth.

Can’t wait to try it!

Came out amazing. Would suggest following the instructions at the end to let it cook for 3-4 hours to make it real hearty.

[biobook]

Came out amazing. Would suggest following the instructions at the end to let it cook for 3-4 hours to make it real hearty.

Thanks, @yuneeq!  I was debating what to make for break-fast when you posted this, and realized I had all the ingredients (more or less) so that decided it.  Came out really good, and even better the next day.

[incendia]

What's a good marinated if I'm going to Sous Vide london broil?