[Sca-cooks] Vidalia Onions

[Chris Stanifer]

--- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
>
>
> > But would that little amount of water have much
> effect?
> > That's why I initially verified, that indeed, the
> pan in
> > the oven was uncovered. That's a lot of oven and
> one small
> > pan. It would seem to work better if the pan was
> covered.
>
> The critical point is the surface area of the water.
>  The greater the
> surface area, the faster it will evaporate.  Small
> oven pans work better
> than large oven pans.
>
> Uncovered the onion bakes and carmelizes.  Covered
> it steams and doesn't
> carmelize.  As the onion bakes, its structure should
> wick water up from the
> pan to keep the onion moist and improve the flavor.

I should have read Bear's response to the question
before I wasted my time posting my own.... he even had
the caramelization temperature in his, which i didn't
even know!!

Balthazar of Blackmoor

=====
Let the people hate, as long as they also fear.

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