"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-18-2013, 04:13 AM   #1
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Burnt onions

I followed a chicken and roast potato recipe yesterday and ended up with burnt onions; again! ggrrr

Chicken thighs at one end of the pan and potatoes and onion slices at the other end.

Total cooking time approx. 50 mins oven temp 425°F 220°C

Chicken and potatoes were covered with a mixture of olive oil, rosemary, orange zest and red pepper flakes.

I lightly oiled the bottom of the pan before adding the chicken and potatoes

Recipe said to add the onion rings to the potatoes after the first twenty minutes which is what I did

Not a lot oil had come out of the chicken so I misted all the ingredients.

The chicken and potatoes were excellent but most of the onion rings were burnt.

Burning the onions is a problem that I've had with several recipes!

Any help would be much appreciated.

Michael

__________________

__________________
redmike is offline   Reply With Quote
Old 03-18-2013, 05:59 AM   #2
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
I always pack my onion slices under my chicken or roast meats. They don't burn and they get cooked in the juices that drip off your roast.
__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 03-18-2013, 07:13 AM   #3
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Snip 13 View Post
I always pack my onion slices under my chicken or roast meats. They don't burn and they get cooked in the juices that drip off your roast.
Sounds like a very good idea.

Thanks
__________________
redmike is offline   Reply With Quote
Old 03-18-2013, 07:14 AM   #4
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by redmike View Post
Sounds like a very good idea.

Thanks
Glad I could help
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 03-18-2013, 07:20 AM   #5
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Snip 13 View Post
Glad I could help
There's always more to learn about cooking.

Tried to buy a clay pot (tagine) today but the store had sold out. Seems like they're back in fashion.

Have never tried one but it should be interesting.
__________________
redmike is offline   Reply With Quote
Old 03-18-2013, 07:23 AM   #6
Cook
 
Cheezy's Avatar
 
Join Date: Mar 2013
Location: Poughkeepsie, New York
Posts: 55
Don't slice your onions too thin...
__________________
Cheezy is offline   Reply With Quote
Old 03-18-2013, 07:26 AM   #7
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by redmike View Post
There's always more to learn about cooking.

Tried to buy a clay pot (tagine) today but the store had sold out. Seems like they're back in fashion.

Have never tried one but it should be interesting.
I couldn't agree more
I learn something new every day and I agree with what Cheezy said too.
Keep the onion slices fairly thick.

Tagines are pretty cool. I loved mine but sadly it broke. I've dropped many dishes
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 03-18-2013, 07:27 AM   #8
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Cheezy View Post
Don't slice your onions too thin...
Another good idea, thanks.

I was wondering what to do.

Crazy to adjust the oven temperature to the onions and not the main meal, so I'd only thought of adding the onions later and later.

But both your suggestions make good sense.

Michael
__________________
redmike is offline   Reply With Quote
Old 03-18-2013, 07:41 AM   #9
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Snip 13 View Post
I couldn't agree more
I learn something new every day and I agree with what Cheezy said too.
Keep the onion slices fairly thick.

Tagines are pretty cool. I loved mine but sadly it broke. I've dropped many dishes
You can buy another one, and you had a smashing time!

I was film sound editor for over 30 years and it was good, but it wasn't what I expected or intended to do with a large part of my life.

I wanted to be top saucier and almost signed up with an excellent school in London.

Wow it's still there!

But life took me in another direction.

I'm now retired and learning to be a chef from the Internet and you guys ;-)

Live is weird ;-)
__________________
redmike is offline   Reply With Quote
Old 03-18-2013, 08:55 AM   #10
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
I always quarter onions for roasting, leaving the root end intact. Some of the outer layers may get black but the rest are fine.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Reply

Tags
onions

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.