On Tuesday, July 4, 2017 at 3:59:11 AM UTC-10, Ed Pawlowski wrote:
> On 7/4/2017 5:12 AM, dsi1 wrote:
>
> >>
> >> Anyway... Was wondering what the difference was? My caramelized onions sure
> >> do look brown.
> >
> > You can brown onions and they will be caramelized to a degree. You can also get a big heap of onions and cook that over low heat for a long time turn them into a limp brown mass that doesn't look much like onions and tastes very sweet with a mild and smooth onion taste. I've made an onion frittata this way. It's pretty good but it takes more time than I want to spend.
> >
> > The truth is that the onions will start getting sweet a long time before it gets to that stage. If you want to call limp white onions "caramelized" that's fine with me. Be warned that some people will find that to be offensive. Those people should get a life.
> >
>
> You can call them apples if you want but that does not make them
> caramelized. Caramelization takes place when the sugars in the onion
> are turned brown. Limp white onions are good, but they do not qualify
> as being caramelized.
>
> We have dictionaries that define what words mean so we all understand
> the same thing. We can use whatever we want according to some people.
> The two sentence below mean the same thing depending on how you
> interpret them:
>
> The caramelized onions give a deep, rich flavor to the frittata.
> The green apples make the scrambled eggs taste good.
>
> Same thing right? We don't need no stickin' dickshinerry.

Get a life.