Caramelising, the very first step … get all that flavour out !
Hi all,
Just a quick little post about onion, or other things, that you cook first in a recipe. I’ve noticed with some of the pictures that all you marvelous cooks have been posting in that the onion, garlic, herbs even carrots & celery don’t appear to have been cooked enough at the start. This can come down to stove heat, the type of pan you are using and if you needing to get that food out in a hurry, which I totally understand by the way !
So, if you are using non-stick cookware, you do need to cook the recipes a little more, some estimate about 5-10 mins depending on the process. If using an electric stove, always wait until it is fully heated & really giving off some warmth before counting the time in the recipe too.
As we are not using butter, much oil, dairy, eggs, meat fat & juices, it is so very important to properly cook all the early vegetables in a recipe. This is the chance to give the end product a fab deep deep flavour that we all love.
So, three cheers to onions & their friends … dark is mostly best unless it says otherwise in the recipe, it is sweeter & way more flavoursome …
Here’s to flavour ! …. Joni xx
