[Sca-cooks] Vidalia Onions

[Elaine Koogler]

Yeah.  I often put a pan of water on the shelf below whatever I'm baking to
insure the moistness of the item.  I particularly do this with meats.

Kiri

Ted Eisenstein wrote:

> >> Thanks. Sounds good. One question, though. Why are you
> >> putting the water in the bottom of the pan? The pan is
> >> uncovered, right? And you are baking at a temperature
> >> well above the boiling point of water. Doesn't the water just
> >> boil away? Or since it takes awhile for the water to boil
> >> away, does this keep the onion from sticking and provides some
> >> juice until the olive oil and onion juice take over?
>
> I believe the water's there to raise the humidity a bit so as to
> prevent drastic drying out. The same thing's done when baking
> some souffle's, I believe; the recipe for chocolate souffle' I inherited
> says to put the dish with the mixture into a larger pan with a half-inch
> to inch of water while baking. . .
>
> Alban
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks