I'm not a professional chef by any stretch of the word. I'm largely self taught on everything, and usually base time and such on instinct. I feel like Char is different from Burning, even tho it's basically the same thing. Burnt, to me, means whatever you cooked tastes like Charcoal, whereas Char is adding a more, "Deep Roasted" flavor. None of this has been taught or impressioned on me, it's just the difference I've noticed being an amateur home cook (I have wanted to go to school for it, I am, unfortunately, very soft brained over years of not having spacial awareness growing up, ADHD, and Autism)
Cut against the grain and leave the peel on. Face down over flame. The moisture boils up into the onion and it trapped. You can easily scrape the char leaving a perfect golden underneath.
Cloves make sense. I know nothing about cooking, but I did dabble in history. It’s one of the oldest spices available before trade routes were even established. I love cloves and anise
I go to a Syrian place where when you get something BBQd, they cut an onion into 4ths, roots and peel still there, brulee it over coal like that and throw it in for you to peel and eat. Possibly the best way I've had an onion prepared. Su per delicious
As a homeless guy I'm going to 100% try putting onions in the fire like that. Not to mention the fact that I'm obsessed with the flavor of grilled onions.
it is wild that you were about to be honest. you burnt an onion and it would add burnt onion flavor to whatever you combine it with. I swear as much as there is the 'thing/thing in japan' meme it is the same with cooking, take the worst made thing in existence (aka the cooking with jack show) slap a french name on it and people will insist it is good
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And then there's Onion CK, where you peel the onion and it jerks off in front of you without your permission
I'm not a professional chef by any stretch of the word. I'm largely self taught on everything, and usually base time and such on instinct. I feel like Char is different from Burning, even tho it's basically the same thing. Burnt, to me, means whatever you cooked tastes like Charcoal, whereas Char is adding a more, "Deep Roasted" flavor. None of this has been taught or impressioned on me, it's just the difference I've noticed being an amateur home cook (I have wanted to go to school for it, I am, unfortunately, very soft brained over years of not having spacial awareness growing up, ADHD, and Autism)
NGL they'd both be good in pho
the second? uhhh stocks you know with nutmeg… always gotta have nutmeg
The char onion is used in pho broth.
Cut against the grain and leave the peel on. Face down over flame. The moisture boils up into the onion and it trapped. You can easily scrape the char leaving a perfect golden underneath.
Charred onion in pho
Nothing.
The pinned bay leaf-clove-onion nonsense is pointless.
A complete waste of onion.
Based on how you pronounce croque monsieur you missed your call to be a butcher
Ngl add sum butter and pepper and I’ll eat that onion straight up.
What do you call a male dinosaur? A mon-saur …
Crok mansoor? Sounds like a delicious falafel dish.
Studded onion
Not the bayussy with the clovclit
Croque Monsieur is delicious!
My favorite dish as a french is definitely the "croak mont saur"
Cloves make sense. I know nothing about cooking, but I did dabble in history. It’s one of the oldest spices available before trade routes were even established. I love cloves and anise
I love charred oinions.
Going to France is like sticking your head into a bucket of turds that all think they’re better than you.
I go to a Syrian place where when you get something BBQd, they cut an onion into 4ths, roots and peel still there, brulee it over coal like that and throw it in for you to peel and eat. Possibly the best way I've had an onion prepared. Su per delicious
I use the brulee onion when making sauce de viande
Gawd I love me an onion
Is this the guy from Brooklyn 99
Charred onion is great for salsa and chili
It took me a few seconds to understand that you were saying croque-monsieur. Your pronounciation is awful, at least put subtitles.
Regardless, interesting techniques, didn't know about them.
As a homeless guy I'm going to 100% try putting onions in the fire like that. Not to mention the fact that I'm obsessed with the flavor of grilled onions.
it is wild that you were about to be honest. you burnt an onion and it would add burnt onion flavor to whatever you combine it with. I swear as much as there is the 'thing/thing in japan' meme it is the same with cooking, take the worst made thing in existence (aka the cooking with jack show) slap a french name on it and people will insist it is good
Use a fresh bay leaf, bud.
Why do chefs have to over explain, mixing this sh*t with that sh*t. You have ADHD, I get it, but does it taste good?
Onions are the curry of the west. Disgusting.
I remember making stock in school using onion brulee. The stock smelled amazing while it was being made.
I use piquets all the time for Mac and cheese.
that bay leaf is dead
I’m going to use the charred onion for my béchamel, for French onion soups macaroni and cheese!!!
I would use them for your recommended applications and to torment my onion hating sister
Very interesting! But considering you're a chef and havent used them in 20 years, I dont think I'll end up using these for anything either!
I start fried potatoes by burning the onion.
😅 I would probably just eat the charred onion as is with some lemon and salt, that looks delicious
Half = 1
Halve = 2or more
I use the burnt onion method when I made chicken stock. Recommended
Why not both
Is there any point in doing the sticking the bay leaf/cloves in an onion, other than to look fancy? Like just toss it all into the sauce pot lol
I brulee onions on the fire and blend them into squash soup for depth.
in poland we burn it directly over gas stove, perfect for soup
I was thinking about putting an egg on my ham and cheese, make it a Croque Madame