Greetings everyone! I was wondering if anyone had a trick of sorts to know if the onions on a skillet are transparent as some recipes call for that.
Maybe an estimated time based on heat level, etc. I usually just add other ingredients after a few minutes, but I know there has to be a better way than just guessing. Thanks in advance! Jael _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
