I have the book. It was sitting on the counter of unopened mail and I flipped through it as I was avoiding cleaning. It ended up on the bookshelf and there it sat. I want to make everything, but the oil free sautéed onions caught my eye. More for the technique than the onions. I should put it back on the counter so it’s at least in my face.
No water. From memory, you get a pan really hot to the point where a drop of water will bead up and roll around, then drop in the onion slices. Here’s where I get foggy, but you’re just supposed to leave it there for a long time, slowly lowering the temperature of the pan then flip the slices over. I’ve scoured so many pans with The Barkeeper’s Friend that I can’t bring myself to try this for fear of needing an angle grinder to clean the pan.
I have the book. It was sitting on the counter of unopened mail and I flipped through it as I was avoiding cleaning. It ended up on the bookshelf and there it sat. I want to make everything, but the oil free sautéed onions caught my eye. More for the technique than the onions. I should put it back on the counter so it’s at least in my face.
was it just using water to saute them? That is something I still struggle with and never can get the water quantity right.
I do find alot of the recipes are bland, especially, if a person is new to eating plant based.
No water. From memory, you get a pan really hot to the point where a drop of water will bead up and roll around, then drop in the onion slices. Here’s where I get foggy, but you’re just supposed to leave it there for a long time, slowly lowering the temperature of the pan then flip the slices over. I’ve scoured so many pans with The Barkeeper’s Friend that I can’t bring myself to try this for fear of needing an angle grinder to clean the pan.