Talkin' Bout Onions

5 posts / 0 new
Last post
Anonymous's picture
Anonymous
Talkin' Bout Onions

So here's the deal, I'm starting culinary school soon and I'm for lack of better wording a bit compulsive with being prepared. Heck, I memorized the schools blueprints before even stepping foot inside it for Orientation. Now, I had knee surgery in February and the recovery process is where I really started enjoying cooking and wanting to progress at it and truly begin to understand it. So I've been cooking and practicing my knife skills through such endeavors, but I feel that I'm still not up to the level I set upon myself for entry into school. I of course realize that through school and finding a job in the industry, I'll have more practice than I could ask for, yet I still get that uneasy feeling that I'm somehow unprepared. So I went out and bought some large sacks of onions and potatoes. My question now is, what am I gonna do with pounds upon pounds of various sized dices, juliennes, all that jazz, of onion? Some things that come to mind are french onion soup, potato soup, mass quantities of vegetable stock, veggie soup, etc. Here's the catch though, it's only me and my mom currently living in the house and my mom eats about a 1/3 of what I do, so large batches of food would be wasted. Any ideas?

BrianShaw's picture
BrianShaw
Offline
Joined: 2011-05-19 08:42

Freeze the onions and fry the potatos.

GreenBake's picture
GreenBake
Offline
Joined: 2011-05-15 22:37

Suggestion 1:
Caramelize the onions the fast way:
http://www.stellaculinary.com/podcasts/video/how-to-qucikly-caramelize-o...
 
Caramelize the onions the slow way: using your favorite slow method (45 minutes or more)
 
and see the differences between the two methods.
 
Suggestion 2:
Practice frying the onions, drain and dry/store the onions and use them as onion bits (like bacon bits) for salads, etc.
 
Suggestion 3:
Make Ice Cream from the onion bits (flavor the cream and strain through a chinois, which you will want to have anyway):
http://www.amazon.com/gp/product/B0042KVL66/ref=as_li_ss_tl?ie=UTF8&tag=...
(link from Chef Jacob)

Nina's picture
Nina
Offline
Joined: 2011-06-14 08:06

My French grandmother used to make (trying to be American) "Onion Pie".  It is actually a galette.  Very easy, and I'll bet that even your mom will over eat this one. 
Make a pie crust, center it on a baking sheet.  Fill with sliced onions leaving a 2" overhang.  Dot the onions with butter sprinkle with a pinch of salt and a pinch of sugar.  Turn the overhang toward the center.  Bake at 375 F for about 20 minutes.  If you like onion rings, then you should like this.

"People who love to eat are always the best people." -- Julia Child

Zalbar's picture
Zalbar
Offline
Joined: 2011-05-16 06:20

Start working on your stocks and sauces, that will use up tons and tons of mirepoix. You can reduce the stock to demi-glace or glace and it freezes very well.

Newest Forum Topics

I am very new to sous vide and want to learn.

So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!

So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.

Comments: 1

I love sandwiches. Soups and sandwiches all day erry day.

Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.

I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.

Comments: 2

I have piece of beef brisket that weighs 1032 grams (2.27 lb) that is 1.27 inches thick. I pulled the meat out of a curing brine today. I am planning on making pastrami/corned beef in a vacuum bag.

The game plan is to season the brisket, bag and sous vide for 12 hours at 185 degrees F (167 C).. I am treating the meat like my wood smoker. After the sous vide cooking, the meat will go into the smoker with hickory wood with fresh seasoning.

What I am asking about is the time and temperature for the sous vide water bath.

Thanks

Comments: 12

Pressure Cooked Beans for Refried Beans - Pinto Beans

This is not a recipe but a process to learn your pressure cooker.

More discussion can be found here:

https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-food-discussions/steam-table

Comments: 0

 Anybody know which Mezzaluna is better suited to salads, not one specifically for herbs. Here's  a video of  a guy doing what I want to do. What is the instrument he is using to chop everything so effectively?

https://www.youtube.com/watch?v=oN4JZqT774U

Comments: 3