Tagged With onions

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A fried allium is the perfect finishing touch. Whether on top of a medium-rare steak, a creamy potato soup, or a gooey bowl of macaroni and cheese (or like, a salad or something), fried onions, leeks, garlic and the like provide crispy texture and salty, umami-rich, slightly pungent flavour. In short, they are desirable. They also just got a bit more convenient, thanks to this microwave method from Cook's Illustrated.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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It's hard to improve on an onion ring, but I dare say the folks at Tastemade have done just that. Instead of dipping the allium loops in a batter and then frying them, they have gone low-carb (and high-taste) by wrapping them in strips of tasty bacon and baking them.

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Hello everyone, and welcome to the very first instalment of Will it Sous Vide?, a weekly column where I sous vide whatever the heck people want me to. This week's most popular suggestion was onions, specifically caramelised onions.