Stew and onions...
Does anybody have any idea when onions get put straight into a stew to braise, why they go papery tough and start to taste off/pickled. Should I always fry the onions? This happens 25% of the time I use them straight in the stew and I think to myself, “why 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