Sous vide @200f x24hr. I freeze and thaw when needed. The yellow is locally sourced butter from spring, so lots of carotinoids
by ClubPretend2617
30 Comments
DetroitLionsEh
Do they taste the same as a pan?
OkMech
I’m intrigued, used a slow cooker the other day and loved it.
epidemicsaints
I would love these in my pierogi filling. When I do them in a pan the texture in mashed potato is not my fave.
bdash1990
Big_Transition_939
Genius!!!
katlikemeow814
Holy shiiiiiit
DamianLee666
Interesting 🤔
bartzabello
What the fuck
Ok_Tadpole1661
I don’t think ive ever ran my sous vide that high or for that long. Im very very tempted to try this though.
l3readbox
this is a masterpiece
Random-bookworm
PuffinTipProducts
Mans/Womans got the juice….
ObedMain35fart
That’s probably the best way, I’m thinkin
ihearthorror1
The things I didn’t know were possible 🤯
Disastrous-Use-6079
SergeiMosin
Hear me out, vac seal them in tubes, consume like go gurt.
jaquilleoneil
What happens when you use 100% of your brain
New-Journalist6724
I don’t understand. Sugars don’t caramelize until 320 and the Maillard reaction doesn’t occur until 285. I don’t see how this is possible
pokeaboke
Is this illegal ?
UserName8581
What am I seeing here? You can carmelize them in sous vide?! No pan?
DangerMacAwesome
Is this the easy caramelized onion method I’ve been searching for?
Dakizo
Okay. I’m doing this on the weekend.
NinjaStiz
Ahh shizit you’re a genius. My anova better get ready for tomorrows adventure
NattysHouse
I followed this sub while drunk and honestly? This exactly the shit I’m here for CARAMELIZED ONION SUPREMACYYYYY
efreeme
evaporation is half the battle… otherwise the flavors don’t concentrate… you still have to reduce it .. Right???
Main_Cauliflower5479
Never going to happen. Caramelizing needs to drive off the water and have direct contact with the hot pan. Those are not caramelized.
CookWho
Are you from the future sir?
PatiHubi
Mmmmh, Microplastics
Kueltalas
How is the texture? I imagine them way softer, or at least wetter, than regular caramelized onions because usually you cook out a fuckton of water and in your case the water has nowhere to go.
30 Comments
Do they taste the same as a pan?
I’m intrigued, used a slow cooker the other day and loved it.
I would love these in my pierogi filling. When I do them in a pan the texture in mashed potato is not my fave.
Genius!!!
Holy shiiiiiit
Interesting 🤔
What the fuck
I don’t think ive ever ran my sous vide that high or for that long. Im very very tempted to try this though.
this is a masterpiece
Mans/Womans got the juice….
That’s probably the best way, I’m thinkin
The things I didn’t know were possible 🤯
Hear me out, vac seal them in tubes, consume like go gurt.
What happens when you use 100% of your brain
I don’t understand. Sugars don’t caramelize until 320 and the Maillard reaction doesn’t occur until 285. I don’t see how this is possible
Is this illegal ?
What am I seeing here? You can carmelize them in sous vide?! No pan?
Is this the easy caramelized onion method I’ve been searching for?
Okay. I’m doing this on the weekend.
Ahh shizit you’re a genius. My anova better get ready for tomorrows adventure
I followed this sub while drunk and honestly? This exactly the shit I’m here for CARAMELIZED ONION SUPREMACYYYYY
evaporation is half the battle… otherwise the flavors don’t concentrate… you still have to reduce it .. Right???
Never going to happen. Caramelizing needs to drive off the water and have direct contact with the hot pan. Those are not caramelized.
Are you from the future sir?
Mmmmh, Microplastics
How is the texture? I imagine them way softer, or at least wetter, than regular caramelized onions because usually you cook out a fuckton of water and in your case the water has nowhere to go.
Hell yeah this is the future I was promised