this post was submitted on 21 Oct 2024
1277 points (98.0% liked)
Microblog Memes
5708 readers
4088 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 1 year ago
MODERATORS
Unless your cooking Italian. I had an Italian tell me once, it's either garlic or onions but not both together
load more comments
(4 replies)
Y'all, pinch of baking soda and you'll have caramelized onions in no time flat. It's amazing.
That breaks down the onions too much and then reacts with the fats in the pan to make soap.
3/10 do not recommend.
I tried "velveting" some beef the other day (basically marinating the meat in baking soda) and the result was absolutely disgusting, both in terms of texture and flavor. I wonder if maybe I didn't wash off the baking soda sufficiently and got soap, although that wouldn't explain the texture issue. The texture was similar to Chinese takeout beef but somehow not as palatable.
load more comments
(1 replies)
load more comments
(4 replies)
Wait now, what? I wish to know more.
Yep, it's jump starting a process key to flavors we all like called the Maillard Reaction
E: guess I'm technically correct about baking soda speeding up caramelization, but not in regards to what the Maillard reaction has to do with caramelizing. Whoops.
load more comments
(9 replies)
no I don't think you have to fuck them
It took me like at least an hour the other night for french onion soup.
on a stick. caramel onion on a stick.