Does he say what the advantage to putting it into cold water is? Seems like timing would be much trickier with this method. And putting pasta into non-boiling water sounds like a heresy to me...wouldn't work with something like lasagna noodles, or even ravioli, as I think they'd tend to stick together more.
It would probably be preferable for all involved if you just didn't come into the cooking thread and bitch about people talking about cooking.
Nah, I dislike onions in general, but raw onions just ruin food. Your burgers are bad. And you should feel bad.
Bah. There are times, with a perfectly prepared burger, that the texture and flavour of a bit of raw onion enhances the experience.
Try it. The sulfides that give onions that sharpness are all water soluble. If you really want to do a thorough job slice them up, soak them in warm water to open up the pores for 5-10 minutes, shock in an ice bath for a minute, drain, dry, and serve. I do it all the time so I can use raw onions in salads, burgers, etc. You don't get the sharpness, you don't get the lasting breath issue, but you still get that taste of onion and (even better) they actually end up crisper, you get a better texture and that "crunch" feeling from biting into them.
chaos opinion is only opinion!
