Sweated vs caramelized onions
As a self-described ‘peasant cook,’ my instinct is always to brown/soften sliced/chopped onions rather than just sweat them – “brown food tastes good.” But there must be applications where the sweetness of longer sautéing isn’t best…
When do you just sweat the onions and when do you caramelize? 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