Talkin' Bout Onions

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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
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Joined: 2011-05-19 08:42

Freeze the onions and fry the potatos.

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GreenBake
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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)

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Nina
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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

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Zalbar
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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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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: 2

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1

I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0

Hey everyone!

I've been reading through these forums, they are chock full of awesome information. Thank you all for taking the time to post interesting things, a day spent without learning something is a day wasted :)

Would anyone be interested in reading the Vacuum Sealer buyer's gude that I wrote a little bit ago? I'm pretty surprised by how few of my friends Sous Vide, especially since so many of them like to cook. 

I wrote the guide after struggling with choosing a vacuum sealer myself...so I was hoping to help anyone in a similar situation.

Comments: 5

Cook's Science has figured out the relationship of water and rice for Sous Vide.

The ratio is 1:1 at 200 F.

What changes is the grain.
White long grain rice is 25 minutes
Brown, Red, Black rice is 65 minutes

So I cooked my normal beans, Sous Vide and then cooked cooked two rices, long grain white and brown rice for the allotted time and mixed together with the beans.

I flavored with a Chinese spice, alcohol and oil blend that I use for Kung Pao Chicken.

The beans were meaty and the rice was al dente.

Chris

Comments: 0