Comments on: Cutting and Browning Onions For Proper Flavor In Indian Food

Comment on Cutting and Browning Onions For Proper Flavor In Indian Food by: satnam aulakh

Tue, 22 Sep 2009 08:29:34 +0000

we glad to know this process we are working couple n it will help in our daily use and

if i want to make a puree of this onions and want to keep in a bottle for a long time what should i do?

Comment on Cutting and Browning Onions For Proper Flavor In Indian Food by: Barbara

Tue, 03 Mar 2009 15:11:01 +0000

Seafrog–I am glad to have helped.

Technically, when you cover onions while cooking them, you do it at a lower temperature, and you don’t brown them–this is called “sweating.” You can do it with onions, celery and onions together to extract a great deal of vegetal flavor without browning them. It is a classical French technique.

Comment on Cutting and Browning Onions For Proper Flavor In Indian Food by: Seafrog

Tue, 03 Mar 2009 09:00:04 +0000

I found this site while searching for a way to brown onions in Le Creuset for indian cooking. You nailed it. I made the mistake of covering my dutch oven when the onions were browning. This made the onions soggy. Another point about using cast iron for Indian cooking: if you are using non-enamaled cast iron, it might react with acidic foods like tomatoes.

Thanks for the post. It really helps.

Comment on Cutting and Browning Onions For Proper Flavor In Indian Food by: Kusuma

Tue, 26 Aug 2008 20:21:08 +0000

Barbara, Great step-by-step instructions and nice pictures. This is how Indian curry base is made with onions.

Lila, Yes, you could definitely use shallots as a replacement for usual onions. It works good as well.

Roxanne, The original asafoetida what we get in India has a strong odor and gives added flavor to the curries. However, it is not used in all types of curries. But as you said, the asafoetida what we get here in the US doesn’t smell to high heaven. Also, it doesn’t even add any taste/flavor to curries.

Comment on Cutting and Browning Onions For Proper Flavor In Indian Food by: z

Sun, 17 Aug 2008 16:34:47 +0000

Thanks for the great instructions! It took me no less than 30 minutes from the time I put the onions into the heated and oiled pan (All-Clad), but I kept at it and they turned out very nicely!