"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-25-2006, 06:30 PM   #1
Assistant Cook
 
Join Date: Jul 2006
Posts: 1
Question about cooking onions

I was wondering if it was safe to start cooking onions, garlic, etc in oil before I add the chicken to brown it.

Thanks
Chris

__________________

__________________
cmillls45 is offline   Reply With Quote
Old 07-25-2006, 06:34 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I do it that way all the time.
__________________

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 07-25-2006, 06:59 PM   #3
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Me, too, though depending on what I'm making, I'll add the chicken or beef as well.
__________________
expatgirl is offline   Reply With Quote
Old 07-25-2006, 07:08 PM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I usually do them separately, because the onions and garlic need to cook at a lower temperature than the chicken. I like to sear the chicken quickly, so it will stay juicey, while the onions and garlic need to be sweated slowly.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-25-2006, 09:59 PM   #5
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
yes, when they are the way you want them, adjust the heat (or not) and add the chicken.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 07-25-2006, 10:02 PM   #6
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I usually add onions and garlic first, then remove them so they dont get too browned, and then add my chicken or whatever I am cooking, then return the onions and garlic to the pan with the chicken or whatever your making.
__________________
amber is offline   Reply With Quote
Old 07-25-2006, 10:02 PM   #7
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Once you add the chicken, it should lower the pan temp enough to slow the cooking process. Not to mention, it will help build your layers of flavor with the bird and pan sauce(if applicable).
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 07-26-2006, 02:04 AM   #8
Cook
 
fawn's Avatar
 
Join Date: May 2006
Posts: 70
does that mean you sautee the onion garlic in low heat
then add chicken and cook in high heat?
__________________
fawn is offline   Reply With Quote
Old 07-26-2006, 05:26 AM   #9
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by fawn
does that mean you sautee the onion garlic in low heat
then add chicken and cook in high heat?
No, you can still saute the onions and garlic on medium to medium-high heat.

A lot of it I think also depends on the recipe. For instance, if I was making a braised chicken dish such as Coq au Vin or a Roman style dish I would definitely brown the chicken first because if you're using the same pan to braise in, you won't get that same color on the chicken if you try to sear it after you've sauteed the onion and garlic. If I'm making something like a pasta or stir fry it won't matter as much.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-26-2006, 09:39 PM   #10
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I agree with what most have said; it vastly depends on what you are cooking, and if you want the onions brown, what size the meat is going to be cut (a stir fry is a lot different that something that will have big chunks of meat or bone-in pieces of poultry).

The main thing is that you're unlikely to create a real disaster unless your trying to absolutely re-create a specific recipe. In which case, you follow the recipe. I've occasionally over-browned garlic and/or onions (or for that, dried chilies/flakes) for what my intention was, and it just changed the flavor, but just made it different, not bad.
__________________

__________________
Claire is offline   Reply With Quote
Reply

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 06:56 PM.


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