Gravy's Cooking Thread
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Dyvim
Bronze Knight of the Realm
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Man you are so talking out of your ass, foremost you dont knowhowi fry my onions but ill try to explain, maybe if you get your head out of you ass you would understand:
1st im not adding more fructose per se but sucrose, which is a disaccharide made of maltose and fructose.
2nd off all types sugars mentioned which one has the lowest temp to caramelize? educated guess? yes its fructose, so while it gets oxidised and isomerised and what shit all as well, the other sugars stay mostly in place and sweeten as they used to.
3rd caramelization of onions is mostly made to alter the taste to a more "spicy, herb, ripened, whatever" taste by also maillard reactions of proteins.
4th by adding the stable to higher temperature sugar on top of the allready frying / turning dark onions you in fact stabilize / reduce the reactions by altering the cooking point of your pans combined contents. (similar by liquifiyng ice on your walkway by throwing salt / sugar at it).
tl;dr not only did i alter the unwanted fructose to something i like more, no on frigging top of it i mask possible unwanted aroma, and fucking stabilize my frying process long enough to add other raw (for you: cold) ingridients to the pan.
Ill let it rest at that and try to not derail this thread any further.
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If you did actually know anything, you'd know that sucrose is made of glucose and fructose. And that while the caramelizing temperature of fructose IS lower than glucose, they are both lower than or equal to the temperature for sucrose to split into glucose and fructose. So you can't caramelize either until you're at the temperature required for both to start caramelizing readily.
Just admit you're bad at cooking. Onions, at least. There's never a reason to burn onions. Burn your meat because it's got a nice texture. But burnt onions is never good eats. And don't try to come up with some bullshit excuse about fructose. If your family has that allergy, you wouldn't do something asinine like adding more potential allergens to a dish. Cut out the onions and just add onion powder. You seem to know enough about chemistry to know that no reaction is perfect. The only way you eliminate fructose from an onion is to turn it to ash.
Just admit you're bad at cooking. Onions, at least. There's never a reason to burn onions. Burn your meat because it's got a nice texture. But burnt onions is never good eats. And don't try to come up with some bullshit excuse about fructose. If your family has that allergy, you wouldn't do something asinine like adding more potential allergens to a dish. Cut out the onions and just add onion powder. You seem to know enough about chemistry to know that no reaction is perfect. The only way you eliminate fructose from an onion is to turn it to ash.
Hekotat
FoH nuclear response team
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GD I love Shephard's Pie, ever since I had it at McGuire's in Pensacola I have been craving it like crazy.
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I make one from Gorgonzola, but I also add asparagus. But you could substitute the asparagus out or with some other thing, or just omit it. But Its easy and quick to make probably like 10 min when you have all ingredients assembled. I have made this with mushroom as well.
butter
chpooed onion
minced garlic
1 bunch asparagus chopped into 2" sections
white wine
fresh chopped parsley
block of Gorgonzola 3"x3"?
Saute onion in butter, add garlic, saute for few min. Salt/pepper... Add shrimp or other seafood saute for few min, add wine, cook for a few min. Add cooked pasta, asparagus, chopped parsley and then start adding sm chunks of Gorgonzola and mix through. This will make a creamy buttery cheesy sauce. Make sure you dont cook the stuff too long. Like I said this should only take a few min to cook. And the asparagus should still have a crisp to them.
butter
chpooed onion
minced garlic
1 bunch asparagus chopped into 2" sections
white wine
fresh chopped parsley
block of Gorgonzola 3"x3"?
Saute onion in butter, add garlic, saute for few min. Salt/pepper... Add shrimp or other seafood saute for few min, add wine, cook for a few min. Add cooked pasta, asparagus, chopped parsley and then start adding sm chunks of Gorgonzola and mix through. This will make a creamy buttery cheesy sauce. Make sure you dont cook the stuff too long. Like I said this should only take a few min to cook. And the asparagus should still have a crisp to them.
I almost never cook asparagus more than 2-3 minutes unless I've got some really thick stuff. Asparagus has a fairly long crisp-tender window even a short bath will leave them pretty tender.
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We're still talking about asparagus, right?
I like to put some olive oil on mine, season nicely, and do them quickly under the broiler or on the bbq. Serve with capers, or in a sauce or stir fry.
I like to put some olive oil on mine, season nicely, and do them quickly under the broiler or on the bbq. Serve with capers, or in a sauce or stir fry.
Dyvim
Bronze Knight of the Realm
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I recommend mkopec recipe as well, besides i would add the asparagus together with the seafood, and would like to point out of you dont like gorgonzola with your (green) asparagus any creamy cheese will work as well.
Also when taken of the flame i can recommend to add like quarter to half a pound of cold butter in the pan and just let it melt away.
PS: Just dont get your sauted stuff burned or Deathwing will go apeshit on your cheerios.
Also when taken of the flame i can recommend to add like quarter to half a pound of cold butter in the pan and just let it melt away.
PS: Just dont get your sauted stuff burned or Deathwing will go apeshit on your cheerios.
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Don't put your asparagus with the seafood. The only time you should cook protein and vegetation at the same time is if you're stewing or braising. The method and time required to cook both are rarely ever going to align. And if it just so happens that both your asparagus and steak require the same amount of heat and cook time(they don't), one is probably going to need to be flipped/turned/moved more than the other.
^And if that's what you call "going apeshit on your cheerios", you're just being overly defensive. You admitted to burning your onions and doing it in a weird manner. Sorry I offered some improvements?
Ok, wtf at a half pound of butter. 2 fucking sticks. Yeah, you don't know how to cook.
^And if that's what you call "going apeshit on your cheerios", you're just being overly defensive. You admitted to burning your onions and doing it in a weird manner. Sorry I offered some improvements?
Ok, wtf at a half pound of butter. 2 fucking sticks. Yeah, you don't know how to cook.
Just say "meat". Meat isn't the only stuff with proteins. Substituting "protein" for "meat" is just hipster twat speak.