Got turkey day stock duty this year. Sorry so sexy.by whereduzdisco 12 Comments traxt999 10 months ago Whole onions with skins on though? What’s the thought process for this? dasfonzie 10 months ago Cut your vegetables… DachdeckerDino 10 months ago Haven‘t seen unpeeled onion like that?! MPforNarnia 10 months ago I’m not a chef. I’m fine with unpeeled veg, but leaving the butt ends where soil isn’t easily washed off seems suspect. MojoLava 10 months ago I am genuinely flabbergasted by people that have never used onion skin in a stockI understand why but I think I spent half a decade in kitchens prepping that way coming up NewMinimum519 10 months ago You should cut the butts of the onions if you are not peeling them. CookinFrenchToast4ya 10 months ago I wish my stock pot could stay that clean. Happy-Examination275 10 months ago Sorry so sexy. AcadiaApprehensive81 10 months ago not a chef, but I go from 6 to 9:30 when I walk into the house and a good stock is a brewin’ Potential-Ad-115 10 months ago I was taught to peel the onions because the dried skins make it bitter wendellbaker 10 months ago Is no one going to suggest a little less water in there? Once that heats up, it’s definitely overflowing, obvi, right? Feared_Beard4 10 months ago This looks like the meal I get in camp in red dead redemption two. The water and the image just looks so flat.Write A CommentYou must be logged in to post a comment.
MPforNarnia 10 months ago I’m not a chef. I’m fine with unpeeled veg, but leaving the butt ends where soil isn’t easily washed off seems suspect.
MojoLava 10 months ago I am genuinely flabbergasted by people that have never used onion skin in a stockI understand why but I think I spent half a decade in kitchens prepping that way coming up
AcadiaApprehensive81 10 months ago not a chef, but I go from 6 to 9:30 when I walk into the house and a good stock is a brewin’
Potential-Ad-115 10 months ago I was taught to peel the onions because the dried skins make it bitter
wendellbaker 10 months ago Is no one going to suggest a little less water in there? Once that heats up, it’s definitely overflowing, obvi, right?
Feared_Beard4 10 months ago This looks like the meal I get in camp in red dead redemption two. The water and the image just looks so flat.
12 Comments
Whole onions with skins on though? What’s the thought process for this?
Cut your vegetables…
Haven‘t seen unpeeled onion like that?!
I’m not a chef. I’m fine with unpeeled veg, but leaving the butt ends where soil isn’t easily washed off seems suspect.
I am genuinely flabbergasted by people that have never used onion skin in a stock
I understand why but I think I spent half a decade in kitchens prepping that way coming up
You should cut the butts of the onions if you are not peeling them.
I wish my stock pot could stay that clean.
Sorry so sexy.
not a chef, but I go from 6 to 9:30 when I walk into the house and a good stock is a brewin’
I was taught to peel the onions because the dried skins make it bitter
Is no one going to suggest a little less water in there? Once that heats up, it’s definitely overflowing, obvi, right?
This looks like the meal I get in camp in red dead redemption two. The water and the image just looks so flat.