callmaker60
Senior Cook
I was watching a recent foodnetwork show, where the restraunant boiled then sauted the onions for sandwiches. Any one do or try this?
Blanching them is supposed to take some of the sharpness out. I've heard that - but never tried it, so I'm not speaking first hand.
But sautéing turns any sharpness to sweet anyway, so blanching still wouldn't seem to make a lot of sense unless it was simply to precook them so that sautéing them for smaller portions wouldn't take as long?
But sautéing turns any sharpness to sweet anyway, so blanching still wouldn't seem to make a lot of sense unless it was simply to precook them so that sautéing them for smaller portions wouldn't take as long?
Maybe it doesn't make sense to someone who one who knows everything, but I'm only saying that it is one of several methods purported to reduce the bite of onions. Another way (supposedly) is to soak in either ice water or an acid like vinegar or lemon juice.
But since I don't know everything, I could be very wrong. All three methods make some sense to me, but admittedly I've never tried any of them. But then, I don't know everything about everything, or maybe anything about anything.
No did not say why, I am thinking to make large qty. for restaurant use.
I asked Pirate. He has worked in restaurant kitchens. He didn't know why. I wonder if Powerplantop would have an answer for us. He is a pro chef.
As I understand it, it is the protein in the Maillard method that makes them brown, the same way that meat does. You're making me stretch my brain, GG!That makes sense. I would think it's the sugar rather than protein in onions that browns with the heat of the flat top.