"Ed Pawlowski" > wrote in message
...
> On 7/9/2017 4:13 PM, dsi1 wrote:
>> On Sunday, July 9, 2017 at 9:59:21 AM UTC-10, Ed Pawlowski wrote:
>>> On 7/9/2017 3:16 PM, dsi1 wrote:
>>>> On Sunday, July 9, 2017 at 8:58:03 AM UTC-10, cshenk wrote:
>>>>> dsi1 wrote in rec.food.cooking:
>>>>>
>>>>>> On Thursday, July 6, 2017 at 1:01:11 PM UTC-10, Sheldon wrote:
>>>>>>> On Thu, 6 Jul 2017 13:25:27 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On 7/5/2017 2:22 AM, Cheri wrote:
>>>>>>>>> "Julie Bove" > wrote in message speaking
>>>>>>> of >> carmelized onions.
>>>>>>>>>
>>>>>>>>>> I tried them in the Crock-Pot. Did not much like them that way.
>>>>>>>>>
>>>>>>>>> I think we were trying them at the same time, I ended up
>>>>>>> finishing mine >> in a skillet.
>>>>>>>>>
>>>>>>>>> Cheri
>>>>>>>>>
>>>>>>>>>
>>>>>>>> I've heard of carmelizing onions in a crock pot. I've never
>>>>>>>> tried it. I have only had good results when cooked in a heavy
>>>>>>>> skillet.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> It's not possible to caramelize onions in a covered pot... any pot
>>>>>>> with a lid on will produce braised/stewed onions. And a crock pot
>>>>>>> with the lid off doesn't get near hot enough to caramelize
>>>>>>> anything.
>>>>>>
>>>>>> I like to dump a bunch of sliced onions in a crock pot and then dump
>>>>>> a pork butt on top. After cooking for 8 to 10 hours, the pork is
>>>>>> removed and shredded and gravy is made with the stuff in the pan.
>>>>>> That some great gravy! I won't call the onions "caramelized" so as
>>>>>> not to offend crazy folks who are likely to fly off the handle at the
>>>>>> most random of things.
>>>>>
>>>>> Yeah, ran astray once of a food kop here over the caramelized onions.
>>>>> They had a specific way they had to be done and nothing else in
>>>>> cookery
>>>>> that was not the exact same yet slow cooks them to release the sugar
>>>>> and slowly brown the sugars, counted.
>>>>>
>>>>> --
>>>>
>>>> You'd think people would have realized by now that different
>>>> people/cultures use words differently. You'd be wrong.
>>>>
>>>
>>> Some words, yes. Sneakers or tennis shoes? Soda or pop? Reader's
>>> Digest had an article with maps showing regional differences on some
>>> words. There are others that are specific. There may be a hundred
>>> ways to caramelize onions, but if they have not had the sugars brown,
>>> they are not caramelized. When you play loose with meanings, you just
>>> confuse people.
>>>
>>> http://www.rd.com/culture/regional-s...phrases-words/
>>
>> People know what is being said but are acting stupid/confused because
>> they can't bring themselves to acknowledge a word used in a way that
>> they're not used to. That's a game for obstinate folks. Smart people
>> would just add that usage to their bucket of understanding.
>>
>> I can get some nasty ass onions and slowly cook them in some butter and
>> they're be sweet but not brown. I'll leave you to come up with an
>> alternate word for this process. That ought to clear things up nicely -
>> but it probably won't.
>>
>
> Sure, that would be sauteed onions. Very good, I make the often. Other
> times I make them caramelized depending on what I want as the end result.
> They are two different things, both good.

But is there a way to make browned onions that are not caramelized? I can't
remember who the guy was that posted a pic of what he made. They were
clearly brown but SF said they were only browned and not caramelized.