How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor
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Get the Full Recipe for Caramelized Onions: http://cooks.io/2FTo8Bo
The key to quicker caramelized onions is the ingredient we least expected: water. Here's what you need to know about buying a santoku knife: https://www.youtube.com/watch?v=nGyK1Pce2-k
Here's how to break down a chicken for parts: https://www.youtube.com/watch?v=nDIK8loUT1k
We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
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Buy Our Winning Silicone Spatula: http://cooks.io/2HCAA5O
Buy Our Winning Prep Bowls: http://cooks.io/2pdh6x0
Get the Full Recipe for Caramelized Onions: http://cooks.io/2FTo8Bo
The key to quicker caramelized onions is the ingredient we least expected: water. Here's what you need to know about buying a santoku knife: https://www.youtube.com/watch?v=nGyK1Pce2-k
Here's how to break down a chicken for parts: https://www.youtube.com/watch?v=nDIK8loUT1k
We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
