[Sca-cooks] Adventures in redaction...LONG

[Greg Tremblay]

You may refer to the earlier discussion on why the large volume of water
involved in boiling would rob the flavor of the onion were it chopped.
Thus, simmering in a smaller volume of water would produce a more
concentrated flavor.  I think it would be nearly impossible to "simmer"
onions in their own juices, as they produce nowhere near enough liquid
to bring to a near boil, nor would I wish the results of heating enough
onion juice to do so on my worst enemy.  Ouch.  You may also notice I
offer the idea of wine or other liquid as an option, not a
from-the-recipe idea.

I disagree that boiling whole onions and then chopping would produce a
vastly different texture and flavor than simmering them in a smaller
amount of liquid.  Were one to reduce the liquid, then that would indeed
produce a vastly different taste and texture, but again I offer that
only as an option.  The goal here is to gain cooked onions in which a
gentling and sweetening of flavor have occurred to allow their
integration into a tart without it becoming either a sulfur compound
slug-fest or a burnt attempt at an onion log.  Simmering and boiling are
applications of the same method to accomplish this.  Were I to suggest
sautéing, I can grant that this would produce a differing flavor indeed,
but modest amounts of water to simmer in should not.

-Gavin
----------------------------------------------------


-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org] On Behalf Of Olwen the Odd
Sent: Monday, April 28, 2003 4:13 PM
To: sca-cooks at ansteorra.org
Subject: RE: [Sca-cooks] Adventures in redaction...LONG

>As an idea for the onion chopping. . .
>
>Try pre-chopping as you were thinking, then place them in a frying
>skillet or cast-iron and simmer them for a while.  You should produce
>the same effect as with boiling, and then you can limit the amount of
>liquid they cook in.  You could also choose to use a wine or some other
>liquid to simmer them in and then reduce it before adding it to the
>tart.
>
>-Gavin

What?!?!?!?!
There is a world of difference between boiling and simmering (I am
assuming
in their own juices since you do not say different).  The texture and
flavor
are totally different.  And the recipe doesnt' ask for wine nor the
liquid,
let alone a reduction of the liquid.
Olwen

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