Old leather bat: Are you sure you aren't warming up to be a politician with statements like that?
Gary Patterson -----Original Message----- From: olb--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, August 15, 2015 12:53 PM To: cookinginthedark@acbradio.org; Jael Subject: Re: [CnD] Transparent Onions When you can just smell that the onions are just beginning to fry - after about 2 to 5 minutes from beginning the saute process - and also when the onions are barely tender (crisp tender in recipe lingo) then that is when the onions are transparent, in my humble opinion. Now isn't that the longest sentence you all have ever seen in a while? CB: The Old Leather Bat ----- Original Message ----- From: "Jael via Cookinginthedark" <cookinginthedark@acbradio.org> To: "Cooking in the Dark" <cookinginthedark@acbradio.org> Sent: Saturday, August 15, 2015 1:33 PM Subject: [CnD] Transparent Onions > Greetings everyone! > > I was wondering if anyone had a trick of sorts to know if the onions > on a skillet are transparent as some recipes call for that. > > Maybe an estimated time based on heat level, etc. I usually just add > other ingredients after a few minutes, but I know there has to be a > better way than just guessing. > > Thanks in advance! > Jael > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
