"dsi1" > wrote in message
...
> On 7/3/2014 1:01 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 12:11 PM, Julie Bove wrote:
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>>>
>>>>>>
>>>>>> In the post on her pot it says..."started at 8:15 AM, should be
>>>>>> done by
>>>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8
>>>>>> or so
>>>>>> hours" What's not to understand? I think she knows her crock pot and
>>>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>>>> faster
>>>>>> than the recipes call for so I imagine it would be closer to 8
>>>>>> hours in
>>>>>> mine too. YMMV
>>>>>>
>>>>>> Cheri
>>>>>
>>>>> I've caramelized onions for a frittata. You get a crapload amount of
>>>>> sliced onions and cook it in butter. You start with what seems like an
>>>>> impossibly large amount in a frying pan - as much as your pan can hold
>>>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>>>> tasty stuff but caramelizing the onions requires your time and
>>>>> attention for a while.
>>>>
>>>> Yes. And based on the end results, your method yields much better
>>>> results.
>>>
>>> It's different. 8 hours of heat tends to liquify the onions. This is
>>> fine with me because I turn that liquified oniony goodness into gravy.
>>> It's a little sweet but adding a small amount of mustard evens things
>>> up right nicely.
>>
>> I guess it would depend on what you do with them. Probably fine for my
>> beans but this is not what I want for mashed potatoes.
>
> Brown gooey material probably does not make for very attractive mashed
> potatoes. :-)

No. When I pan fry, the texture is different than what I got in the Crock.
Still brown but not exactly gooey.