Have you ever seen the recipe/method for caramelizing onions in the
slow cooker? I'm going to try it if I ever make enough space in my
freezer to hold a decent sized batch.

BTW: Thanks for dehydrating that stock and reporting back. As a
result, I decided I'd concentrate mine via the cooktop and reduced the
last batch of chicken stock to 2 gorgeous cups of gelled goodness last
week. It certainly takes up less real estate in my freezer that way.



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Good Memories.

"sf" > wrote in message
...
>
> Have you ever seen the recipe/method for caramelizing onions in the
> slow cooker? I'm going to try it if I ever make enough space in my
> freezer to hold a decent sized batch.

No, so if you find out please report back. Thinking about it though I can
see it would work on high setting with a little butter. Hmmm I might give
it a try.

I am using both my slow cooker and pressure cooker more and more. Today, I
will be painting our shed so I put a piece of gammon in the slow cooker.
Great that it won't need any attention) The PC will come into play for
the veggies when I am ready to make dinner)

>
> BTW: Thanks for dehydrating that stock and reporting back. As a
> result, I decided I'd concentrate mine via the cooktop and reduced the
> last batch of chicken stock to 2 gorgeous cups of gelled goodness last
> week. It certainly takes up less real estate in my freezer that way.
>

You are most welcome)


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On Tue, 13 May 2014 11:05:43 +0100, "Ophelia"
> wrote:

> I am using both my slow cooker and pressure cooker more and more. Today, I
> will be painting our shed so I put a piece of gammon in the slow cooker.
> Great that it won't need any attention) The PC will come into play for
> the veggies when I am ready to make dinner)

Oh, man - be careful I can't imagine cooking vegetables that I'd want
to eat later in a pressure cooker after my two fiascos with dried
beans. Soup, yes - whole beans (or vegetables for that matter) with a
little "bite" left to them, no.

Just signed up for a new cooking blog that is all about pressure
cooking. Hers is an electric pressure cooker and mine is a stovetop
model, so I hope they are close enough.


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Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Tue, 13 May 2014 11:05:43 +0100, "Ophelia"
> > wrote:
>
>> I am using both my slow cooker and pressure cooker more and more. Today,
>> I
>> will be painting our shed so I put a piece of gammon in the slow cooker.
>> Great that it won't need any attention) The PC will come into play for
>> the veggies when I am ready to make dinner)
>
> Oh, man - be careful I can't imagine cooking vegetables that I'd want
> to eat later in a pressure cooker after my two fiascos with dried
> beans. Soup, yes - whole beans (or vegetables for that matter) with a
> little "bite" left to them, no.

As it happens I didn't cook any veg (except new potatoes ... but I do cook
my veg in it. The day was very warm and sunny so I made a salad.

BUT it works fine, You have to be very careful about timing! For
example - broccoli takes exactly TWO minutes after it comes up to pressure
and you must depressurise it FAST! I stick my cooker in a sink of cold
water!
I am doing a lot of my veg in it now and it works good, so long as you do
take care or you will end up with mush.

I don't know about how it works in other pressure cookers though, I can only
talk about my Prestige.

> Just signed up for a new cooking blog that is all about pressure
> cooking. Hers is an electric pressure cooker and mine is a stovetop
> model, so I hope they are close enough.

I don't know. I bought a Tefal once and it was rubbish. Anyway I am very
pleased to get my old one back.

Share the blog?


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On Tue, 13 May 2014 18:07:53 +0100, "Ophelia"
> wrote:

> Share the blog?

It's called Peggy Under Pressure - http://peggyunderpressure.com



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Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Tue, 13 May 2014 18:07:53 +0100, "Ophelia"
> > wrote:
>
>> Share the blog?
>
> It's called Peggy Under Pressure - http://peggyunderpressure.com

Thank you ma'am)


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Ophelia wrote:
>
> "sf" > wrote in message
> ...
> >
> > Have you ever seen the recipe/method for caramelizing onions in the
> > slow cooker? I'm going to try it if I ever make enough space in my
> > freezer to hold a decent sized batch.
>
> No, so if you find out please report back. Thinking about it though I can
> see it would work on high setting with a little butter. Hmmm I might give
> it a try.

I can't even imagine caramelizing a large batch of onions to save in
the freezer. WTH? So quick and easy to do them fresh whenever you
need them. That's just as dumb as Julie cooking all her steaks to
freeze for future meals.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Have you ever seen the recipe/method for caramelizing onions in the
>> > slow cooker? I'm going to try it if I ever make enough space in my
>> > freezer to hold a decent sized batch.
>>
>> No, so if you find out please report back. Thinking about it though I
>> can
>> see it would work on high setting with a little butter. Hmmm I might
>> give
>> it a try.
>
> I can't even imagine caramelizing a large batch of onions to save in
> the freezer. WTH? So quick and easy to do them fresh whenever you
> need them. That's just as dumb as Julie cooking all her steaks to
> freeze for future meals.

I love to experiment and do so all the time I will try it (I do have
plenty of freezer space as it happens)

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"Ophelia" wrote:
>"Gary" wrote:
>> Ophelia wrote:
>>> "sf" wrote:
>>> >
>>> > Have you ever seen the recipe/method for caramelizing onions in the
>>> > slow cooker? I'm going to try it if I ever make enough space in my
>>> > freezer to hold a decent sized batch.
>>>
>>> No, so if you find out please report back. Thinking about it though I
>>> can see it would work on high setting with a little butter. Hmmm I might
>>> give it a try.
>>
>> I can't even imagine caramelizing a large batch of onions to save in
>> the freezer. WTH? So quick and easy to do them fresh whenever you
>> need them. That's just as dumb as Julie cooking all her steaks to
>> freeze for future meals.
>
>I love to experiment and do so all the time I will try it (I do have
>plenty of freezer space as it happens)

Caramelized onions when frozen turn to mush, their texture will be
awful when defrosted... besides once you caramelize five pounds of
onions if they're good you'll swallow them all before they cool.

"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>>"Gary" wrote:
>>> Ophelia wrote:
>>>> "sf" wrote:
>>>> >
>>>> > Have you ever seen the recipe/method for caramelizing onions in the
>>>> > slow cooker? I'm going to try it if I ever make enough space in my
>>>> > freezer to hold a decent sized batch.
>>>>
>>>> No, so if you find out please report back. Thinking about it though I
>>>> can see it would work on high setting with a little butter. Hmmm I
>>>> might
>>>> give it a try.
>>>
>>> I can't even imagine caramelizing a large batch of onions to save in
>>> the freezer. WTH? So quick and easy to do them fresh whenever you
>>> need them. That's just as dumb as Julie cooking all her steaks to
>>> freeze for future meals.
>>
>>I love to experiment and do so all the time I will try it (I do have
>>plenty of freezer space as it happens)
>
> Caramelized onions when frozen turn to mush, their texture will be
> awful when defrosted... besides once you caramelize five pounds of
> onions if they're good you'll swallow them all before they cool.

As I said, I love to experiment. I wonder if they would crisp up after
defrosting, and fried in a little butter or oil?



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Opheli wrote:
>Brooklyn1 wrote:
>> Ophelia wrote:
>>>Gary wrote:
>>>> Ophelia wrote:
>>>>> sf wrote:
>>>>> >
>>>>> > Have you ever seen the recipe/method for caramelizing onions in the
>>>>> > slow cooker? I'm going to try it if I ever make enough space in my
>>>>> > freezer to hold a decent sized batch.
>>>>>
>>>>> No, so if you find out please report back. Thinking about it though I
>>>>> can see it would work on high setting with a little butter. Hmmm I
>>>>> might
>>>>> give it a try.
>>>>
>>>> I can't even imagine caramelizing a large batch of onions to save in
>>>> the freezer. WTH? So quick and easy to do them fresh whenever you
>>>> need them. That's just as dumb as Julie cooking all her steaks to
>>>> freeze for future meals.
>>>
>>>I love to experiment and do so all the time I will try it (I do have
>>>plenty of freezer space as it happens)
>>
>> Caramelized onions when frozen turn to mush, their texture will be
>> awful when defrosted... besides once you caramelize five pounds of
>> onions if they're good you'll swallow them all before they cool.
>
>As I said, I love to experiment. I wonder if they would crisp up after
>defrosting, and fried in a little butter or oil?

You'd be disappointed.

On Tue, 13 May 2014 15:53:22 -0400, Gary > wrote:

> Ophelia wrote:
> >
> > "sf" > wrote in message
> > ...
> > >
> > > Have you ever seen the recipe/method for caramelizing onions in the
> > > slow cooker? I'm going to try it if I ever make enough space in my
> > > freezer to hold a decent sized batch.
> >
> > No, so if you find out please report back. Thinking about it though I can
> > see it would work on high setting with a little butter. Hmmm I might give
> > it a try.
>
> I can't even imagine caramelizing a large batch of onions to save in
> the freezer. WTH? So quick and easy to do them fresh whenever you
> need them. That's just as dumb as Julie cooking all her steaks to
> freeze for future meals.
>

If you think it's fast to caramelize onions, you've never done it
correctly. You browned them, you didn't caramelize them.



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Good Food.
Good Friends.
Good Memories.

"Brooklyn1" > wrote in message
...
> Opheli wrote:
>>Brooklyn1 wrote:
>>> Ophelia wrote:
>>>>Gary wrote:
>>>>> Ophelia wrote:
>>>>>> sf wrote:
>>>>>> >
>>>>>> > Have you ever seen the recipe/method for caramelizing onions in the
>>>>>> > slow cooker? I'm going to try it if I ever make enough space in my
>>>>>> > freezer to hold a decent sized batch.
>>>>>>
>>>>>> No, so if you find out please report back. Thinking about it though
>>>>>> I
>>>>>> can see it would work on high setting with a little butter. Hmmm I
>>>>>> might
>>>>>> give it a try.
>>>>>
>>>>> I can't even imagine caramelizing a large batch of onions to save in
>>>>> the freezer. WTH? So quick and easy to do them fresh whenever you
>>>>> need them. That's just as dumb as Julie cooking all her steaks to
>>>>> freeze for future meals.
>>>>
>>>>I love to experiment and do so all the time I will try it (I do have
>>>>plenty of freezer space as it happens)
>>>
>>> Caramelized onions when frozen turn to mush, their texture will be
>>> awful when defrosted... besides once you caramelize five pounds of
>>> onions if they're good you'll swallow them all before they cool.
>>
>>As I said, I love to experiment. I wonder if they would crisp up after
>>defrosting, and fried in a little butter or oil?
>
> You'd be disappointed.

I suspect they would only be mushy if you left them too long.

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On Wed, 14 May 2014 11:05:59 +0100, "Ophelia"
> wrote:

>
>
> "Brooklyn1" > wrote in message
> ...
> > Opheli wrote:
> >>Brooklyn1 wrote:
> >>> Ophelia wrote:
> >>>>Gary wrote:
> >>>>> Ophelia wrote:
> >>>>>> sf wrote:
> >>>>>> >
> >>>>>> > Have you ever seen the recipe/method for caramelizing onions in the
> >>>>>> > slow cooker? I'm going to try it if I ever make enough space in my
> >>>>>> > freezer to hold a decent sized batch.
> >>>>>>
> >>>>>> No, so if you find out please report back. Thinking about it though
> >>>>>> I
> >>>>>> can see it would work on high setting with a little butter. Hmmm I
> >>>>>> might
> >>>>>> give it a try.
> >>>>>
> >>>>> I can't even imagine caramelizing a large batch of onions to save in
> >>>>> the freezer. WTH? So quick and easy to do them fresh whenever you
> >>>>> need them. That's just as dumb as Julie cooking all her steaks to
> >>>>> freeze for future meals.
> >>>>
> >>>>I love to experiment and do so all the time I will try it (I do have
> >>>>plenty of freezer space as it happens)
> >>>
> >>> Caramelized onions when frozen turn to mush, their texture will be
> >>> awful when defrosted... besides once you caramelize five pounds of
> >>> onions if they're good you'll swallow them all before they cool.
> >>
> >>As I said, I love to experiment. I wonder if they would crisp up after
> >>defrosting, and fried in a little butter or oil?
> >
> > You'd be disappointed.
>
> I suspect they would only be mushy if you left them too long.

Caramelized onions aren't supposed to be crispy. If they are crispy,
they aren't real caramelized onions.


--

Good Food.
Good Friends.
Good Memories.

On Wed, 14 May 2014 10:05:37 -0700, sf > wrote:

>On Wed, 14 May 2014 11:05:59 +0100, "Ophelia"
> wrote:
>
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>> > Opheli wrote:
>> >>Brooklyn1 wrote:
>> >>> Ophelia wrote:
>> >>>>Gary wrote:
>> >>>>> Ophelia wrote:
>> >>>>>> sf wrote:
>> >>>>>> >
>> >>>>>> > Have you ever seen the recipe/method for caramelizing onions in the
>> >>>>>> > slow cooker? I'm going to try it if I ever make enough space in my
>> >>>>>> > freezer to hold a decent sized batch.
>> >>>>>>
>> >>>>>> No, so if you find out please report back. Thinking about it though
>> >>>>>> I
>> >>>>>> can see it would work on high setting with a little butter. Hmmm I
>> >>>>>> might
>> >>>>>> give it a try.
>> >>>>>
>> >>>>> I can't even imagine caramelizing a large batch of onions to save in
>> >>>>> the freezer. WTH? So quick and easy to do them fresh whenever you
>> >>>>> need them. That's just as dumb as Julie cooking all her steaks to
>> >>>>> freeze for future meals.
>> >>>>
>> >>>>I love to experiment and do so all the time I will try it (I do have
>> >>>>plenty of freezer space as it happens)
>> >>>
>> >>> Caramelized onions when frozen turn to mush, their texture will be
>> >>> awful when defrosted... besides once you caramelize five pounds of
>> >>> onions if they're good you'll swallow them all before they cool.
>> >>
>> >>As I said, I love to experiment. I wonder if they would crisp up after
>> >>defrosting, and fried in a little butter or oil?
>> >
>> > You'd be disappointed.
>>
>> I suspect they would only be mushy if you left them too long.
>
>Caramelized onions aren't supposed to be crispy. If they are crispy,
>they aren't real caramelized onions.

Not crisp but they should have some texture... if frozen you'd enjoy
their slimeyness because you like to swallow semen.

sf wrote:
>
> Gary wrote:
> > I can't even imagine caramelizing a large batch of onions to save in
> > the freezer. WTH? So quick and easy to do them fresh whenever you
> > need them. That's just as dumb as Julie cooking all her steaks to
> > freeze for future meals.
> >
>
> If you think it's fast to caramelize onions, you've never done it
> correctly. You browned them, you didn't caramelize them.
>

Wrong assumtion again, sf. Caramelizing onions is no big deal. You do
them while cooking the rest of the dinner, you don't just stand there
for 30-60 minutes doing just that. Or maybe *you* do. I start mine
early then after cooking a steak, I'll deglaze the pan with some water
and add them in to that to finish and pick up the steak flavor.

I would never dream of filling a crock pot with onions to caramelize
in one giant, tasteless, batch. Then to freeze them and have mushy
ones later on.

G.

On Wed, 14 May 2014 15:54:39 -0400, Gary > wrote:

> I would never dream of filling a crock pot with onions to caramelize
> in one giant, tasteless, batch. Then to freeze them and have mushy
> ones later on.

I will try it anyway, because I can't imaging how they could possibly
be "mushy".


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Good Friends.
Good Memories.

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