Archive | onions

Behold the Simple Comfort of a Butter-Baked Onion

Onions are an assertive ingredient, usually used to bring either aggressive astringency or deep, developed umami to a dish. A baked onion, however, does neither, and it still manages to be one of my favorite onions. Butter-baked onions are soft and sweet, with a brothy savoriness that reads almost like French onion…Read more… Continue Reading […]

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Behold the Simple Comfort of a Butter-Baked Onion

Onions are an assertive ingredient, usually used to bring either aggressive astringency or deep, developed umami to a dish. A baked onion, however, does neither, and it still manages to be one of my favorite onions. Butter-baked onions are soft and sweet, with a brothy savoriness that reads almost like French onion…Read more… Continue Reading […]

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Use French Fried Onions Like Bread Crumbs for Better Meatballs

Breadcrumbs are good—noble, even. Without them, meatballs would be dense little orbs and meatloaves would be just that: loaves of meat. There would be no crispy, breaded, pan-fried fish, no oven-baked chicken tenders. I do not want to live in a world without breadcrumbs, but that doesn’t mean I don’t want to switch it…Read more… […]

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The Best Hacks From Melissa Clark’s Kitchen Tour

The NYT Cooking tour of Melissa Clark’s kitchen is a fun, warm ride. Clark’s spice drawers are a modern marvel, as is her impressive collection of salt, her massive jar of homemade vanilla extract, and her two (2) spaetzle makers. But the video isn’t just 11 minutes and 14 seconds of “look at my stuff!” […]

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The Best Hacks From Melissa Clark’s Kitchen Tour

The NYT Cooking tour of Melissa Clark’s kitchen is a fun, warm ride. Clark’s spice drawers are a modern marvel, as is her impressive collection of salt, her massive jar of homemade vanilla extract, and her two (2) spaetzle makers. But the video isn’t just 11 minutes and 14 seconds of “look at my stuff!” […]

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Leave Onion Roots Intact for Easier Slicing and Dicing

By now, I could chop an onion in my sleep: slice it in half, trim off the stem and root, peel, and slice away. In all my years of onion prep, it never occurred to me to shake things up, but skipping just one of those steps—removing the root—has changed my heavily onion-based repertoire for […]

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Micro-resolutions: Learning the ideal way to chop onions, once and for all

Humans are not good at keeping their resolutions. We’re asking ourselves to change hardened habits, and few of us have the discipline to follow through. We here at The Takeout propose to, well, lower the bar to a manageable level: We’re dubbing it micro-resolutions. It’s not as ambitious as losing 30 pounds, earning a…Read more… […]

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Make This Onion Concentrate in Your Instant Pot and Add It to Everything

I have been cooking food in the Instant Pot for some time now, and I’ve noticed a certain phenomenon when it comes to onions: unless you leave them in thick chunks, they are almost always reduced to to mushy, barely noticeable strands that dissolve with a glance. This isn’t great if you want the vegetable […]

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You Cannot Caramelize Onions Without Patience

I, like so many millennials, am a big fan of instant gratification, and am always looking to hack, streamline, or otherwise speed up the process of cooking delicious food. There is, however, one tasty treat that is always going to take its sweet, caramelized time: the onion.Read more… Continue Reading at http://lifehacker.com

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