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Joan, I'm so glad you don't have Covid. I hope you completely recover soon.
That's good to know about the Vidalia onions being too sweet for caramelization for a savory soup, Mike. I don't like them to start with, but now you've saved me from buying a big bag of them at Sam's. Thanks. But don't get me wrong -- I enjoyed the finished onions with my steak even though they were made with yellow onions. So did my husband, who claims to not even like onions.
It's interesting you mention a lid. I debated whether to use a lid. But the Food Network Kitchen article and video didn't use a lid, so I did not. The article said to leave the pan of onions alone for 15-20 minutes. I went with 15 but next time, I'll let it cook for 20 minutes before stirring. Altogether, caramelizing the onions stovetop (glass stovetop) took 40-45 minutes, but my meal timing was off. The steak turned out to be thicker than I had anticipated. So my onions cooked longer and became a deep, deep brown. Not off-putting -- actually pretty and still tasty.
I don't make French Onion Soup, but I've heard on Food Network that caramelized onions will keep for a few days in the refrigerator. Somewhere I read they can be frozen, although I wonder if they lose flavor in the freezer. So it's good to know how to do a large batch in the oven. Thanks, Mike. I'm now sold on caramelized onions.
BakerAunt, Oh! I put the Swedish Pearl Sugar on thick. I didn't realize it was to be used sparingly. Thanks for the tip. Live and learn.
My caramelized onions turned out good in spite of my missteps. I used instructions from Food Network Kitchen. They said to use all olive oil in the pan. But I've seen a Food Network chef use butter. So I used a tablespoon of butter with the olive oil. Next time, I'll use only olive oil. The FNK directions didn't include sugar, but some of the recipes did. I didn't use it. If I ever make this again with Spanish onions, I'll put 1/8 teaspoon sugar between each layer of onions and see if that improves the flavor. Probably a quarter teaspoon would be better, but I have an aversion to adding granulated sugar to savory food. I still think caramelized onions would be best with sweet onions, but we enjoyed what I made.
For lunch, I made Egg Drop Soup. Dinner will be sirloin steak, baked potato, and my first ever attempt to make caramelized onions. I'm using Spanish onions, and I think it's supposed to be sweet onions. So I may end up wasting butter and onions. I thought about frying onions for a crispy treat, but decided to try caramelized onions.
No edit button -- with the sugar, I didn't achieve the light browning I usually have on the muffins. They were done, but I gave them an extra minute. I think that's because of the coating of sugar.
I made blueberry muffins for breakfast and the freezer. The berries were tart, so I put Swedish Pearl Sugar (KABC) on the tops before baking.
Joan, your pimento cheese reminds me of my childhood. My grandmother always had a quite small jar of store-bought pimento cheese in her fridge. She wouldn't let any of the grandchildren taste it when she made herself a pimento cheese sandwich. Since she was an otherwise generous person, I have to assume that the cost of that little jar was an extravagance in her budget. Paula Deen made a pimento cheese that I have often thought of trying, but it uses white cheddar, and I can't buy that locally.
BakerAunt, your cooking make me want to join you for a meal. They're innovative and sound delicious!
I made pancakes today for the freezer. Husband grilled pork chops for lunch. I made skillet fried potatoes. Served with leftover Brussel sprouts.
For lunch, I made cube steaks, baked potatoes & frozen Brussel sprouts. For dinner, my husband made waffles.
I read an article this evening that listed items expected to be in short supply during cold/flu/covid-19 season. Food items included pasta and baking ingredients. Sorry, I have a bad habit of reading online and not noting which media says what. Because of the article, I placed a KABC order that included semolina and the 2 quart dough bucket. But, I'm going to need dinner rolls before the bucket arrives. I'm planning on making Butterhorns, but it's dependent on when workers arrive to do the last out of the fall outside work.
KABC had semolina available this evening. Last time I checked, they were out.
The measurements help a lot, BakerAunt. Thanks. When I organized the downstairs pantry, I ended up with part of one shelf empty. I measured, and the small dough bucket will fit. So I'll soon own one. Mostly, I make dinner rolls, and the small size will be perfect for that. I looked on Amazon for the 4 quart dough bucket. Found a 4 qt. container with lid cited for "storage," but a review said it comes with a sticker that says it's not BPA-free. I don't often make a large loaf of bread or 24 rolls, so the 2 qt. will probably suit all my needs. Thanks for your help, BakerAunt.
The Rouge de Bordeaux is also sold in a 2.5 lb. size.
BakerAunt, thanks for taking the time to explain your dough buckets to me. I don't think I have room to store them, but am interested, so who knows! I appreciate you telling me what you use each size for, because that gives me a good idea of what would be most useful in my kitchen.
Because of the time change, I was awake in the wee hours, so I checked out Barton Springs Mill online. They have a wonderful chart that tells in what applications one can use Rouge de Bordeaux and their other products. They sell RdB in Whole Wheat and 00. For medical reasons, I can't use whole wheat, so I was interested in 00. According to the chart, their 00 RdB can be used in many more ways than I'd ever thought of using KABC 00 flour. I wonder if I was selling short the KABC 00 flour by not fully utilizing it.
I read that their flour may need more hydration than store-bought flour. But I don't recall if that applied to all their flours or just Rouge de Bordeaux.
Pricing Rouge de Bordeaux is not for the faint of heart. A 5 lb. Rouge de Bordeaux is $28.00. Clearly, if I buy this, it'd be what my grandmother would call a splurge. I read many of the reviews and people indicate that the hint of baking spices is in the product, so I'm more intrigued than I was after reading the article you posted, BakerAunt. But Grandma taught me to never go on a splurge as an impulse, so I'll think about this until Monday or Tuesday.
They have a rye whose name also intrigues me in that it is an area in Italy. The wheat is grown in Texas, but I'm going to call them to ask about the origin of it. If it hails from the Abruzzo region of Italy, that's another temptation!
My husband would enjoy the abundance of ingredients on your pizza, BakerAunt. Recently, my husband brought home a pizzaria pizza. He said he was hungry for a pizza with a lot of toppings. Apparently, my "less is more" approach to homemade pizza isn't cutting it.
I have a loaf of my grandmother's Banana Bread in the oven. She used solid Crisco in it. Since the ratio for subbing oil for shortening is 1:1, I used light olive oil.
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