I feel so bad, all that cutting up onions just for them ALL to burn to a crisp
niharoniaha
Again.
dongledongledongle
Very sad chef
takemebacktoeden21
people keep saying onions but aren’t these shallots 😭
Pyesmybaby
I’m so sorry for your loss….
TonyRubbles
Y’all know that you can lower the heat on things while they’re cooking? Crazy right?
SuperAdaGirl
arnber420
Oh 😔
doubleboogermot
I was prepared but still gasped
Exact_Comparison_792
Ah one of those, “I cook everything on maximum heat.” kind of cooks. 😄
blairco
This made me feel things.
PepsiPepsi8
My condolences.
Dumi2e
ive done this so many times, you have my sympathy
Laser-Nipples
I’d still eat that
IsopodKey2040
Please don’t become the new chives guy
robotmayo
I dont know about batches of this size but fried shallots are pretty easy to make in the microwave
misslizzah
Every year I’ve made the Serious Eats green bean casserole from scratch and I need to make fried shallots, I end up burning them so severely that I have to use French’s fried onions instead.
housevil
beanman000
Do NOT post this on r/onionlovers
You might get crucified
elibutton
I kinda did the same thing the other night actually – with a lot of garlic cloves and good olive oil in my attempt to make confit. I had it in the oven, and took it out on time, and it looked great. I had a small bit and then I covered it with foil and put it in the microwave – which is what I had done with a batch over Thanksgiving. Well next day I went on Gemini and asked about the appropriate way to store garlic confit in olive oil and it said – if you left it out then throw it away (risk of this bacteria spores that can actually cause repiratory problems and death although rare it still is possible) – – and if you refrigerated it last night then it’s all good. I was pissed, because a ton of gloves and good olive oil! I asked what if I put it back into the oven and cook it at 375 – will it kill the bacteria and spores? It said yes to bacteria but the spores can still be present and grow – please throw it away it’s only $2-3 of garlic and oil!
So I put it back into the oven at 375 and left it there for about 20-30 min and then all the garlic was dark and burned. Tasted horrible. I’m really disappointed. So I put it in the fridge and haven’t decided what to do just yet.
But wondering anyone here know of or had issues with leaving their garlic confit out? I left my Thanksgiving batch out and used it all up in about 2-3 weeks and I didn’t see any health issues come up. Is that risk with spores and bacteria and respiratory issues and possible death – anyone know of this happening?
TheSwearJarIsMy401k
One, those are shallots not onions.
Two, this went “Yes. *Yes.* *YES.* Oh, no.”
u1tr4me0w
Literally gasped out loud. My condolences
fvkmtn
Really? I had to see this right before bed?
Now I’m going to have nightmares
Simple-Man-7358
I just know you were looking forward to those too. I’m sorry OP.
Jeramy_Jones
Grigori_the_Lemur
Mmmm. Char. How nice. Very… uhm… activated.
Ok-Honey-9566
Shallots are delicious this was very upsetting. Also the images go from 0 to 100 so fast.
Necessary_Main_9654
Made them once before and it’s best done at a really low temp. It will burn so easily if you try going high and fast
BhataktiAtma
😔
SkynetLurking
1. Ok, shallots. I like shallots. 2. Oooo, nicely sliced. This should be good. 3. Looking delicious! Where is this heading? 4.
ClaytonBigsby2020
Ah shit, them shallots have a lotta sugar eh? I suppose you’ll probably run the heat a bit lower next time you try. I would suggest using even less than you think you need, but be sure to let the pot insulate all the way through. That way it will still have enough heat built up that you don’t end up with simmered/steamed shallots.
Also this process goes much better if you legitimately deep fry the sliced shallots and just use a properly large quantity of oil (it tastes good and and like caramelized shallots after you’re done). It’s key to heat the oil slowly so that both the pot and oil are 100% insulated and stable, and probably at a rather low temperature. You’ll need to do some experimenting here, could be anywhere from 275 – 350. Also depends on how your pot transfers/retains heat and how thick you sliced the shallots.
Use the tallest pot you have. If you slice them quite thinly they’ll lose their water extremely fast and the volume of your oil can temporarily double, even triple if you get the heat too high for the initial immersion.
38 Comments
i’m so sorry for you loss 💔
oh nice, fried oni-
*oh.*
So sad.
Damn those lookin pretty goo- NOOOO
I’m sorry but 😭 this made me laugh
I feel so bad, all that cutting up onions just for them ALL to burn to a crisp
Again.
Very sad chef
people keep saying onions but aren’t these shallots 😭
I’m so sorry for your loss….
Y’all know that you can lower the heat on things while they’re cooking? Crazy right?
Oh 😔
I was prepared but still gasped
Ah one of those, “I cook everything on maximum heat.” kind of cooks. 😄
This made me feel things.
My condolences.
ive done this so many times, you have my sympathy
I’d still eat that
Please don’t become the new chives guy
I dont know about batches of this size but fried shallots are pretty easy to make in the microwave
Every year I’ve made the Serious Eats green bean casserole from scratch and I need to make fried shallots, I end up burning them so severely that I have to use French’s fried onions instead.
Do NOT post this on r/onionlovers
You might get crucified
I kinda did the same thing the other night actually – with a lot of garlic cloves and good olive oil in my attempt to make confit. I had it in the oven, and took it out on time, and it looked great. I had a small bit and then I covered it with foil and put it in the microwave – which is what I had done with a batch over Thanksgiving. Well next day I went on Gemini and asked about the appropriate way to store garlic confit in olive oil and it said – if you left it out then throw it away (risk of this bacteria spores that can actually cause repiratory problems and death although rare it still is possible) – – and if you refrigerated it last night then it’s all good. I was pissed, because a ton of gloves and good olive oil! I asked what if I put it back into the oven and cook it at 375 – will it kill the bacteria and spores? It said yes to bacteria but the spores can still be present and grow – please throw it away it’s only $2-3 of garlic and oil!
So I put it back into the oven at 375 and left it there for about 20-30 min and then all the garlic was dark and burned. Tasted horrible. I’m really disappointed. So I put it in the fridge and haven’t decided what to do just yet.
But wondering anyone here know of or had issues with leaving their garlic confit out? I left my Thanksgiving batch out and used it all up in about 2-3 weeks and I didn’t see any health issues come up. Is that risk with spores and bacteria and respiratory issues and possible death – anyone know of this happening?
One, those are shallots not onions.
Two, this went “Yes. *Yes.* *YES.* Oh, no.”
Literally gasped out loud. My condolences
Really? I had to see this right before bed?
Now I’m going to have nightmares
I just know you were looking forward to those too. I’m sorry OP.
Mmmm. Char. How nice. Very… uhm… activated.
Shallots are delicious this was very upsetting. Also the images go from 0 to 100 so fast.
Made them once before and it’s best done at a really low temp. It will burn so easily if you try going high and fast
😔
1. Ok, shallots. I like shallots.
2. Oooo, nicely sliced. This should be good.
3. Looking delicious! Where is this heading?
4.
Ah shit, them shallots have a lotta sugar eh? I suppose you’ll probably run the heat a bit lower next time you try. I would suggest using even less than you think you need, but be sure to let the pot insulate all the way through. That way it will still have enough heat built up that you don’t end up with simmered/steamed shallots.
Also this process goes much better if you legitimately deep fry the sliced shallots and just use a properly large quantity of oil (it tastes good and and like caramelized shallots after you’re done). It’s key to heat the oil slowly so that both the pot and oil are 100% insulated and stable, and probably at a rather low temperature. You’ll need to do some experimenting here, could be anywhere from 275 – 350. Also depends on how your pot transfers/retains heat and how thick you sliced the shallots.
Use the tallest pot you have. If you slice them quite thinly they’ll lose their water extremely fast and the volume of your oil can temporarily double, even triple if you get the heat too high for the initial immersion.
Life
bro those are shallots
Shallots. Never walk away from a stove.