On Saturday, July 11, 2015 at 9:55:51 PM UTC-7, Sqwertz wrote:
> On Sat, 11 Jul 2015 17:10:42 -0700, gtr wrote:
>
> >> Prevents burning.
> >
> > The most succinct version. I'm guessing that's right. Among these
> > recipes they almost always had broth, water, wine, etc. during this
> > "off the burner" phase. So I this is the logical conclusion.
>
> Really? <sigh>
>
> You can lead people to a Usenet cooking group, but they'll still not
> understand the answers.
>
> How is paprika on top of "Broth, water, wine, etc." going to burn? No
> spice powder is going to burn at 210F. Paprika would LOVE simmering
> at 212F for a couple-few minutes to an hour. Paprika aint' gonna
> burn.

I'm hoping that's not what she meant. The paprika is likely added to the
onions right after they are sauteed, so the pot is taken off the heat
to prevent scorching. Before any liquid is added to the pot.

I can't see a problem adding water to a really hot pan, though. But
adding wine to a really hot pan could cause the wine's flavor
compounds to change.