Talkin' Bout Onions

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Anonymous's picture
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
Joined: 2011-05-19 08:42

Freeze the onions and fry the potatos.

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

Suggestion 1:
Caramelize the onions the fast way:
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):
(link from Chef Jacob)

Nina's picture
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
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.

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Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...






Comments: 4

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 4

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4