It got black, right?
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Nope, it just takes longer than the recipe says!
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More oil & heat, better pot...
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Yeah. Restaurants can do it. It’s definitely doable, but equipment and practice aren’t something us home chefs have.
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Haha. I once spent over an hour on a "15 minute" Jamie Oliver recipe. No minions to open cans and chop things in advance for me I guess.
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And they just...lie! Even Jamie can't fry an onion until golden in under 10 mins without burning it
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Yet another problem of process vs outcomes. Instruction should be to fry until a certain colour is achieved, not a length of time.
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Actually, frying onion requires cultural nuance. Fried lightly until transparent (eg French) gives a very different effect to frying in lots of hot oil until dark brown (eg Indian/Sri Lankan).
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You just need to buy a $10k USD commercial stove.
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Cooking onions, and reducing sauces are the two things that I feel recipes always underestimate.
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