When you can just smell that the onions are just beginning to fry - after
about 2 to 5 minutes from beginning the saute process - and also when the
onions are barely tender (crisp tender in recipe lingo) then that is when
the onions are transparent, in my humble opinion.
Now isn't that the longest sentence you all have ever seen in a while?
CB: The Old Leather Bat
----- Original Message -----
From: "Jael via Cookinginthedark" <[email protected]>
To: "Cooking in the Dark" <[email protected]>
Sent: Saturday, August 15, 2015 1:33 PM
Subject: [CnD] Transparent Onions
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
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