Rouxbe
@rouxbeCanada66.3K subscribers15.7M views
The world's leading online culinary school. http://rouxbe.com Founded in 2005, Rouxbe has trained over 600,000 students worldwide in classic and next-generation culinary technique. We train people of all abilities to become better, more confident cooks. Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 180 countries. With a team of world-class chef educators and former culinary school executives, Rouxbe is dedicated to teaching traditional and next-generation culinary techniques and knowledge. Our online learning platform optimize…
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Recipes from Rouxbe
Techniques from Rouxbe
Store leftover caramelized onions in the refrigerator for later use
Refrigerate leftover caramelized onions; they keep for quite some time.
Plan for major volume reduction when caramelizing onions
Start with a large quantity of onions because they reduce dramatically during caramelization.
Fix uneven browning by adding a small splash of water
If onions start browning unevenly, add a little water to help even out the color.
Stir onions occasionally for even browning, then more frequently as they caramelize (including the edges)
Stir from time to time so onions brown evenly, and increase stirring frequency as they reduce and caramelize—scraping around the edges too.
Cover onions early to draw out moisture, then uncover and lower heat to caramelize
Cover onions for the first few minutes to release moisture, then uncover, salt, and reduce heat to medium-low so they soften before browning.
How to start caramelizing onions: preheat a heavy-bottom pan on high, then add oil and onions
Preheat a large heavy-bottom pan over high heat before adding oil and onions to get cooking started quickly and evenly.
How to slice an onion for caramelizing (halve, core out, slice vertically for stability)
Halve and peel the onion, remove the core, then slice vertically from core to tip, laying the flat side down for stable, thin slices.
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