Hello out there! I have been gone for quite a while because I just couldn’t wrap my head around sitting down and writing. I have always known that creative writing is not easy but for some reason I imagined that just writing about what I cooked would be a tad bit easier. No such luck! So bear with me if my writing today sounds mundane or bored… but I am trying… that has got to count for something, right? (Please say yes!)
It took me a while to write because it took me a while to get one or two basics right in my cooking repertoire. As I had gone on, at length about getting one’s basics right in my last blog, it bugged me a little that I hadn’t gotten everything down pat myself. I am happy to report that I have been having quite a success with nailing down my skills in the kitchen so it has been a bit uplifting.
“Fry onions till they are golden brown” has been the bane of my existence since I started cooking. Usually they turned out very dark brown (read “black”) or I would rush in with the next step and they were just opaque and all over the place! My problem, as I realized it was that I didn’t quite focus on this task, just rushed through it. Naturally, I had the heat on too high to get the onions to brown already and as soon as they changed colour and I got around to adding the meat or the gravy the heat would continue cooking them and so they would end up turning black. So, I focused on frying onions till they turned golden brown and I hit jackpot. Instead of having them on high heat all the time. I started on medium high and turned the flame on low as soon as they started browning on the edges. I have been meaning to take a picture of the golden brown perfection but am too scared to stop lest they burn! The colour of my curries is now brighter and quite pleasing on the eyes 🙂 The flavor of my curries also improved a great deal because it did not carry the heaviness and bitterness of burned onions.
I am a perfectionist so I had to make sure that I got this technique right every time, so I kept at it and managing heat and timing has really helped me get perfectly golden brown onions in all my attempts so far and I couldn’t be happier 🙂