caramelization
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Blend Caramelized Onions Into Soups for Extra Umami
The Northern Hemisphere is going into soup mode right now, but soup itself has (at least) two modes: brothy, with stuff bopping around in it, and blended, with the ingredients pulverized into creamy oblivion. Both have the power to warm from within, but pureed soups pack tons of flavor into a single spoonful—and you can…
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Caramelise a Lemon Immediately
We here at Skillet love to brown our food. We brown it deeply and thoroughly. We also love to caramelise. And while onions and other alliums get most of the attention when it comes to browning and caramelising, I’d like to bring your attention to another food that is transformed by the power of non-enzymatic…
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Cook Garlic Before Adding It To Your Sous Vide Bag
The words “that’s too much garlic” have never escaped my lips. Garlic should be added with wild abandon to recipes — one should double, if not triple the suggested amount — but, if that recipe is of the sous vide kind, you should definitely, without a doubt, cook the garlic before it goes into the…