this post was submitted on 21 Oct 2024
856 points (97.8% liked)

Microblog Memes

5611 readers
3622 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:

  1. Please put at least one word relevant to the post in the post title.
  2. Be nice.
  3. No advertising, brand promotion or guerilla marketing.
  4. Posters are encouraged to link to the toot or tweet etc in the description of posts.

Related communities:

founded 1 year ago
MODERATORS
 
top 50 comments
sorted by: hot top controversial new old
[–] SZComponents@thelemmy.club 1 points 48 minutes ago

"Who's caramelizing onions? Probably someone who knows the secret to happiness—turning tears into sweetness, one slow stir at a time! Or maybe they're just trying to make their kitchen smell like a five-star restaurant while secretly burning their grilled cheese." 😄 --- Bostock Electronics

[–] GreatAlbatross@feddit.uk 19 points 4 hours ago (2 children)

I had someone arrive at a BBQ, saw me frying some onions, and ask "Are you going to caramelise those onions?"

Yes mate. The onions I'm frying for a few minutes while the burgers cook, gonna be nice and caramelised in seconds, just you watch.

[–] DillyDaily@lemmy.world 1 points 10 minutes ago* (last edited 7 minutes ago)

Every time I do a Bunnings BBQ for the community centre, it's women run, we get the onions on ASAP because they need time to cook, and we'll have people buying a plain onion sandwich in addition to a snag, because caramelised onions are so good!

Every time I volunteer to help my partners football club run a sausage sizzle, I'm saying "put the onions on, they take longer" and I'm told by the guys "I'm a man, I know how to BBQ, go away little girl, go hold the sign and be pretty"

Then everyone buying a snag is complaining about crunchy raw onions, and the guys are saying "why did we buy so many onions?" (because you were supposed to cook them down so they shrink!)

These same men will unironically say "women belong in the kitchen" then won't take cooking advice from a woman.

(also, the footy guys always giving me flak for deglazing the BBQ plate with water to help the onions cook down faster. They'll just keep adding oil, once saw a Rotary Club use 1L of canola oil to half cook 5kg of onions, when we've never needed more than 200ml to fully cook onions, because onions need water to cook down!)

load more comments (1 replies)
[–] thesporkeffect@lemmy.world 9 points 4 hours ago

Who up caramelizing they onions

[–] moakley@lemmy.world 46 points 6 hours ago (4 children)

Remember, it takes at least 45 minutes to caramelize an onion. If you're doing it for less than 45 minutes, then you're just cooking it.

[–] BreadOven@lemmy.world 2 points 40 minutes ago

I know it's not exactly the same as a low temp for a while. But you can get pretty good results with a high temp, just need to deglaze more frequently, usually with water until they're almost done. Then wine and/or balsamic is good.

[–] AngryCommieKender@lemmy.world 1 points 1 hour ago

I know you're joking, but the only way I can see it taking that long is if you put whole onions into an oven set to 180° to 200° F.

In a frying pan, one can easily caramelize an entire large frying pan of onions in about 30 minutes, or even faster if you decide to use physics to your advantage, and add a small amount of water to your pan and caramelize your pan of onions within 14 minutes. This is an advanced technique that requires some experience to try to use. Much like making a Dark Roux in 15 minutes.

[–] Wogi@lemmy.world 16 points 3 hours ago (1 children)

45 minus to fully caramelize.

If you don't want them that dark you don't have to cook them that long.

[–] moakley@lemmy.world 1 points 2 hours ago (1 children)

Sure, you can use non-caramelized onions. You just won't get that sweetness.

[–] Lag@lemmy.world 1 points 1 hour ago (1 children)
[–] Hootwog@lemmy.world 4 points 1 hour ago

What kind of hooligan adds sugar

[–] peopleproblems@lemmy.world 6 points 4 hours ago

... That explains a lot

[–] AllHailTheSheep@sh.itjust.works 1 points 2 hours ago

no I don't think you have to fuck them

[–] masterofn001@lemmy.ca 25 points 6 hours ago (5 children)

30 minutes

https://youtu.be/Ovqhzil3wJw?feature=shared

We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.

[–] humblebun@sh.itjust.works 7 points 5 hours ago (1 children)

My face smells like onions for 3 days straight after cooking something with onions for more than 20 minutes. It should be much more terrible to have just onions in the pan

[–] Flocklesscrow@lemm.ee 3 points 4 hours ago (2 children)

That's a non-starter then. Nothing is worth a 3 day onion facial.

[–] TheLowestStone@lemmy.world 10 points 4 hours ago

I'm sorry you feel that way.

[–] Frozengyro@lemmy.world 4 points 4 hours ago

What I wouldn't give for one of those!

load more comments (4 replies)
[–] makyo@lemmy.world 105 points 9 hours ago (20 children)

I always say if you want to seem like a genius in the kitchen just sauté some onions

[–] Semi_Hemi_Demigod@lemmy.world 77 points 7 hours ago (5 children)

I usually start my meals by sauteing onions and without fail whoever is in the house will say "Ooo, that smells good what is it?"

Literally just onions

[–] PraiseTheSoup@lemm.ee 2 points 1 hour ago

That's probably why they call it an aromatic.

[–] HappycamperNZ@lemmy.world 23 points 5 hours ago (1 children)

Saute onions and garlic, then decide what you're making for dinner

[–] LifeInMultipleChoice@lemmy.dbzer0.com 5 points 5 hours ago* (last edited 5 hours ago) (1 children)

Garlic makes your meal taste thicc. Trying to force myself into a lite and airy phase. Not sure why.. think I'm just wanting to lose weight, not as if that's how foods work though. Garlic isn't fattening haha

[–] grue@lemmy.world 4 points 4 hours ago

Garlic makes your meal taste thicc. Trying to force myself into a lite and airy phase.

Try making toum.

[–] WoahWoah@lemmy.world 5 points 5 hours ago (1 children)

Saute carrots, onions, and celery. Everyone will think you're making something incredible. And, fortunately, you'll have the base to follow through, if you so desire.

[–] RinseDrizzle@midwest.social 5 points 4 hours ago (1 children)

I do need more dishes in the back of my pocket that start with mirepoix. If y'all got favs, pop a holler.

Got me thinking it's time for chicken pot pie again...

[–] WoahWoah@lemmy.world 4 points 3 hours ago* (last edited 3 hours ago) (1 children)

I use it for a lot of stuff. I roast pork on top of mirepoix, I make soups with it, pasta dishes, I make it alone with lots of butter and herbs and then blend it and use it as a rich sauce, I don't blend it and then serve it as a side with chicken and fish (adding rice is an option here), add bell peppers and make gumbo, use it as a base for braising basically anything... I do truly just start a mirepoix when I don't know what to make, then, once it's started, I dig around for other ingredients. It's so forgiving and really just makes almost anything more savory and flavorful.

The last time I made it (Saturday), I ended up transferring it to a roasting pan, then roasted pork. I took off the pork when it was done, then while it rested, I deglaced the pan with white wine, put a portion into a pot, added ketchup, vinegar, etc. and used an immersion blender to make a bbq-style mirepoix sauce. Shredded the pork and made pulled pork. It was a huge hit with the family. I know mirepoix-bbq sauce sounds a little weird, but it was incredibly good.

It's an very versatile base, which, I think, is why different food cultures all have a version of it. And you can do a lot of different things with the same base just by changing the technique. Smaller or larger chop, longer or shorter sautee, add ingredients to change the character (classically, tomato paste to make a pinçage, but you can also swap it to a Holy Trinity or sofrito very easily), and so on. It's a great thing to play around with.

[–] RinseDrizzle@midwest.social 2 points 3 hours ago

This is inspiring! I'll have to give some of these a go.

Thanks for the thoughtful write up. 😊 Already excited to get a bit more adventurous with it!

load more comments (2 replies)
[–] GorGor@startrek.website 90 points 8 hours ago (2 children)

I saw somewhere there exists a saying along the lines of 'start sauteing onion, add some garlic, then you figure out what you are going to cook.' When my wife and I have time to actually cook, this is basically what we do. everything is better with garlic and onions, from German to Korean. The rest is just details.

[–] Sabin10@lemmy.world 24 points 8 hours ago (1 children)

Apparently it's a Ukrainian saying

[–] ameancow@lemmy.world 22 points 7 hours ago (1 children)

Having an Asian extended family, I think it's universal.

[–] ApathyTree@lemmy.dbzer0.com 4 points 3 hours ago* (last edited 2 hours ago) (1 children)

Absolutely universal because garlic and onion are amazing for any tongue.

And people who dislike garlic or onions are always super sus, because no the fuck you don’t. You just think you don’t like it.

I knew someone who said she was “allergic to onions if she could see them”… that is not how allergies work dumbfuck, you are just a super basic bitch with no taste.

[–] MutilationWave@lemmy.world 3 points 2 hours ago (1 children)

I knew a guy who said he was allergic to diced or sliced tomatoes. Happily ate ketchup and red pasta sauce.

[–] ApathyTree@lemmy.dbzer0.com 2 points 2 hours ago

That guy was also a super basic bitch with no taste ;)

I mean don’t get me wrong, I don’t really like tomatoes either. But I’m not a giant tool about it, and just say “I’m not really a fan of fresh tomatoes, but I’ll try it”

What a weiner. People are so weird.

load more comments (1 replies)
[–] RagingRobot@lemmy.world 1 points 3 hours ago

I like to add them to mac and cheese

load more comments (17 replies)
[–] Gullible@sh.itjust.works 46 points 8 hours ago (3 children)
[–] M137@lemmy.world 2 points 3 hours ago

The only thing I get from that story is that adults and peer pressure sucks. Eat that candied onion and enjoy it as much as you want, fuck those those stupid "grown-ups".

[–] KazuyaDarklight@lemmy.world 40 points 8 hours ago* (last edited 8 hours ago)

Little Anon Starting Early

[–] edgemaster72@lemmy.world 9 points 6 hours ago

I have a 3 year old nephew and if you gave him a caramel onion like that I think he'd either eat it happily or ask for a plain onion instead. That kid loves himself some onions.

load more comments
view more: next ›