Tinfoil Chef

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I have a bad habit of getting into a hurry when cooking. The reason I consider this a bad habit is because while it’s true that you can “hurry things along” with some recipes or prep techniques, there are others that if you try to hurry them, all you’re going to do is stand a real big chance of ruining something.

For example, recently I was making something that required an onion to be diced up and sauted until it was mostly caramelized. In order to saute something right, you have to work with no more than a medium heat. Turning the heat all the way up isn’t going to allow time for the moisture in the onion to come out and the onion bits themselves soften and turn clear. It’s also a good way to burn them rather than caramelize them.

Instead, use the medium heat along with frequent stirring to prevent sticking. Try to plan ahead so that you’ll have the time to saute something right. In my example of onions I’ve found that it can take ten to fifteen minutes to do it right without either burning them or having a lot of them turn out only partially cooked and still crunchier than they should be.

Technorati Tags: hurry up, tips, saute, heat, time, take your time, cooking tips

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