On 10/12/2015 11:48 AM, gtr wrote:
> On 2015-10-12 03:23:05 +0000, Sqwertz said:
>
>> On Sun, 11 Oct 2015 15:43:56 -0700, gtr wrote:
>>
>>> Okay, I've done well with the jalapeno, now I'd like to try onion. I'm
>>> sure a straight up yellow onion would be difficult. So I'm considering
>>> a way to either use leeks or a sweet onion. I want the onion flavor
>>> but I don't want it aromatic and mild, rather than harsh and bold.
>>>
>>> Any ideas on how best to treat it.
>>
>> I would never try this myself, but shallots would probably be a good
>> bet. They have less astringency, sweet, with a hint of garlic. I
>> guess for that same reason, leeks and ramps would also be good.
>
> In snooping on the net I find that some folks have carmelized and
> heavily seasoned slices of red onions, and few have used pearl onions.
> Neither seem like the best fit.
>
> But with shallots or leeks, do you think giving them some sautee first
> would be suitable? I think with this project I'm likely going to have to
> do a lot more experimentation that with the jalapenos...

Perhaps par-boil the onions first, instead?? Should the onions be
sliced, chopped or maybe whole (the very small ones, that is)? If the
"alliums" are first caramelized before infusing in vodka, wouldn't that
discolor the vodka? Maybe that's an idea? A 'dark' vodka

Sky

--

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================