Cooking large batch of caramelized shallots
This can use a huge amount of oil, in that separated shallot slices take up a lot of volume with much of it being “airspace”.
Also, I find they have to cook so long, that I’m wary of reusing batches of oil.
I’m wondering if the shallots would caramelize faster if I Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude