Julie Bove wrote:
>
>As I was caramelizing onions for my baked beans, I recall seeing a pic that
>someone posted of his caramelized onions. Sf told him that they were not
>caramelized but just browned. I think she based this on the cooking time
>which was I think less than an hour.
>
>Anyway... Was wondering what the difference was? My caramelized onions sure
>do look brown.

The brown IS the caramelization.... how deeply browned, from light
golden straw to deep chocolate is a matter of degree, just don't go to
black, that's burnt/carbonized. It's the sugar contained in onions
that's caramelized, and it's not just time, it's also temperature. The
most critical element of caramelizing onions is *patience*, taking the
time to evaporate the water contained in onions at a low enough
temperature to prevent burning. If I'm going to bother caramelizing
onions I'll use minimally five pounds, what's not used keeps well
refrigerated, can even be frozen. Last week I caramelized onions to
have with my 12 oz burger, I used two 3 lb bags of Vidalias, on sale
at 2/$5. I used all but one retained for my salad.

There are also several methods for caramelizing onions, I use a large
deep skillet with neutral EVOO... at the end I leave the pan tipped to
drain the oil to one side and then scoop out the well drained
onions... the oil was retained for frying my burger and most will be
used for frying chicken breast cutlets which will be tonight's dinner.
Years ago when caramelizing huge amounts I'd use a large pot with a
french fry basket.

On 7/4/2017 10:35 AM, Sqwertz wrote:
> You know that's an oxymoron, right? There is no such thing as
> "neutral EVOO".
>
> -sw



Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

"Sqwertz" > wrote in message
...
> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>
>> There are also several methods for caramelizing onions, I use a large
>> deep skillet with neutral EVOO...
>
> You know that's an oxymoron, right? There is no such thing as
> "neutral EVOO".

Perhaps he means not strongly flavored. I used half olive oil and half
butter.

On 7/4/2017 4:44 PM, Sqwertz wrote:
> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>
>>>> There are also several methods for caramelizing onions, I use a large
>>>> deep skillet with neutral EVOO...
>>>
>>> You know that's an oxymoron, right? There is no such thing as
>>> "neutral EVOO".
>>
>> Perhaps he means not strongly flavored. I used half olive oil and half
>> butter.
>
> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> EVOO that doesn't pass any of the quality tests.
>
> -sw
>


or an out and our fraud.

"Sqwertz" > wrote in message
...
> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>
>>>> There are also several methods for caramelizing onions, I use a large
>>>> deep skillet with neutral EVOO...
>>>
>>> You know that's an oxymoron, right? There is no such thing as
>>> "neutral EVOO".
>>
>> Perhaps he means not strongly flavored. I used half olive oil and half
>> butter.
>
> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> EVOO that doesn't pass any of the quality tests.

Yes but some have a much stronger flavor than others.

On Tue, 4 Jul 2017 17:23:10 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>>
>>>>> There are also several methods for caramelizing onions, I use a large
>>>>> deep skillet with neutral EVOO...
>>>>
>>>> You know that's an oxymoron, right? There is no such thing as
>>>> "neutral EVOO".
>>>
>>> Perhaps he means not strongly flavored. I used half olive oil and half
>>> butter.
>>
>> EVOO is not a neutral oil in any quantity. Unless it's really shitty
>> EVOO that doesn't pass any of the quality tests.
>
>Yes but some have a much stronger flavor than others.

That is what he is referring to with "really shitty EVOO".

A good quality EVOO is green, robust and grassy and not really
suitable for cooking.

Sheldon stating it is a neutral flavoured EVOO either means it is an
inferior EVOO or is labeled as such and is not in fact Extra Virgin,
rather a second press Pure Olive Oil.

I like good EVOO in a shallow bowl with some balsamic. Use it to dip
crusty bread.

JB

On Wednesday, July 5, 2017 at 7:24:21 AM UTC-4, Golden One wrote:
> On Tue, 4 Jul 2017 17:23:10 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Sqwertz" > wrote in message
> ...
> >> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> >>>>
> >>>>> There are also several methods for caramelizing onions, I use a large
> >>>>> deep skillet with neutral EVOO...
> >>>>
> >>>> You know that's an oxymoron, right? There is no such thing as
> >>>> "neutral EVOO".
> >>>
> >>> Perhaps he means not strongly flavored. I used half olive oil and half
> >>> butter.
> >>
> >> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> >> EVOO that doesn't pass any of the quality tests.
> >
> >Yes but some have a much stronger flavor than others.
>
> That is what he is referring to with "really shitty EVOO".
>
> A good quality EVOO is green, robust and grassy and not really
> suitable for cooking.
>
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.
>
> JB

By USDA standards:

U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets the additional requirements as outlined in §52.1539, as appropriate.

Pretty minimal, isn't it? I didn't bother looking for Section 52.1539,
and they didn't link right to it.

"Fruitiness greater than zero" doesn't mean it'll remotely resemble what
most of us think of as "extra-virgin olive oil".

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Wednesday, July 5, 2017 at 7:24:21 AM UTC-4, Golden One wrote:
> On Tue, 4 Jul 2017 17:23:10 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Sqwertz" > wrote in message
> ...
> >> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> >>>>
> >>>>> There are also several methods for caramelizing onions, I use a
> >>>>> large
> >>>>> deep skillet with neutral EVOO...
> >>>>
> >>>> You know that's an oxymoron, right? There is no such thing as
> >>>> "neutral EVOO".
> >>>
> >>> Perhaps he means not strongly flavored. I used half olive oil and half
> >>> butter.
> >>
> >> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> >> EVOO that doesn't pass any of the quality tests.
> >
> >Yes but some have a much stronger flavor than others.
>
> That is what he is referring to with "really shitty EVOO".
>
> A good quality EVOO is green, robust and grassy and not really
> suitable for cooking.
>
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.
>
> JB

By USDA standards:

U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent flavor
and odor (median of defects equal to zero and median of fruitiness greater
than zero) and a free fatty acid content, expressed as oleic acid, of not
more than 0.8 grams per 100 grams, and meets the additional requirements as
outlined in §52.1539, as appropriate.

Pretty minimal, isn't it? I didn't bother looking for Section 52.1539,
and they didn't link right to it.

"Fruitiness greater than zero" doesn't mean it'll remotely resemble what
most of us think of as "extra-virgin olive oil".

Cindy Hamilton

===

I much prefer the lighter olive oil for cooking.


--
http://www.helpforheroes.org.uk

On 2017-07-05 14:00:59 +0000, Ophelia said:

> "Cindy Hamilton" wrote in message
> ...
>
>>
>
> By USDA standards:
>
> U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent
> flavor and odor (median of defects equal to zero and median of
> fruitiness greater than zero) and a free fatty acid content, expressed
> as oleic acid, of not more than 0.8 grams per 100 grams, and meets the
> additional requirements as outlined in §52.1539, as appropriate.
>
> Pretty minimal, isn't it? I didn't bother looking for Section 52.1539,
> and they didn't link right to it.
>
> "Fruitiness greater than zero" doesn't mean it'll remotely resemble what
> most of us think of as "extra-virgin olive oil".
>
> Cindy Hamilton
>
> ===
>
> I much prefer the lighter olive oil for cooking.

Extra virgin olive oil is good for dressings.
For cooking I prefer arachid oil (peanut oil).

Regards,

Gerard Schaefers

Websites: https://www.sjeef.nl/
https://www.sjeef.eu/
RSS: https://www.sjeef.nl/Recepten/rssfeed.xml

On 7/5/2017 7:24 AM, JBurns wrote:



>
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.
>
> JB
>
>

I think one problem is EVOO has become a somewhat generic term and is
used to describe any oil from olives. Rachel Ray started a trend, be it
good or bad.

Same with Balsamic. The supermarket stuff is nothing like the real deal
that will be labeled Aceto Balsamico Tradizionale and will cost $50 and
up for a 3.4 ounce bottle. Splurge and you'll be amazed at the difference.

On 7/5/2017 7:24 AM, JBurns wrote:
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.

From what I've read, you can buy some fairly neutral tasting olive oil
but EVOO should be flavorful and not really meant for cooking.

On Wed, 5 Jul 2017 10:47:44 -0400, Gary > wrote:

>On 7/5/2017 7:24 AM, JBurns wrote:
>> Sheldon stating it is a neutral flavoured EVOO either means it is an
>> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
>> rather a second press Pure Olive Oil.
>>
>> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
>> crusty bread.
>
> From what I've read, you can buy some fairly neutral tasting olive oil
>but EVOO should be flavorful and not really meant for cooking.

That's not true. All over teh Med where olives are grown people cook
with EVOO. The flavorful EVOO is called Estate olive oil, those
olives are allowed to become more ripe before pressing.

On 7/5/2017 11:44 AM, wrote:
> On Wed, 5 Jul 2017 10:47:44 -0400, Gary > wrote:
>
>> On 7/5/2017 7:24 AM, JBurns wrote:
>>> Sheldon stating it is a neutral flavoured EVOO either means it is an
>>> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
>>> rather a second press Pure Olive Oil.
>>>
>>> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
>>> crusty bread.
>>
>> From what I've read, you can buy some fairly neutral tasting olive oil
>> but EVOO should be flavorful and not really meant for cooking.
>
> That's not true. All over teh Med where olives are grown people cook
> with EVOO. The flavorful EVOO is called Estate olive oil, those
> olives are allowed to become more ripe before pressing.
>

Question for you, Sheldon.
Didn't you say that Walmart sells a good olive oil?
Also a good rye bread?

My Walmart finally opened up here only 1.5 miles away. I plan to go soon
and look for old recommended things to buy.

I remember you said their coffee was good too. Please advise.

On Tue, 4 Jul 2017 18:44:07 -0500, Sqwertz >
wrote:

>On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
>>>
>>>> There are also several methods for caramelizing onions, I use a large
>>>> deep skillet with neutral EVOO...
>>>
>>> You know that's an oxymoron, right? There is no such thing as
>>> "neutral EVOO".
>>
>> Perhaps he means not strongly flavored. I used half olive oil and half
>> butter.
>
>EVOO is not a neutral oil in any quantity. Unless it's really shitty
>EVOO that doesn't pass any of the quality tests.
>
>-sw

what's that stuff in the big jugs that is almost the color of water?
It says olive oil on the bottle, for cooking. I've never picked a
bottle up, so I don't know but am curious.
Janet US

On Tuesday, July 4, 2017 at 8:31:44 PM UTC-4, U.S. Janet B. wrote:
> On Tue, 4 Jul 2017 18:44:07 -0500, Sqwertz >
> wrote:
>
> >On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >
> >> "Sqwertz" > wrote in message
> >> ...
> >>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> >>>
> >>>> There are also several methods for caramelizing onions, I use a large
> >>>> deep skillet with neutral EVOO...
> >>>
> >>> You know that's an oxymoron, right? There is no such thing as
> >>> "neutral EVOO".
> >>
> >> Perhaps he means not strongly flavored. I used half olive oil and half
> >> butter.
> >
> >EVOO is not a neutral oil in any quantity. Unless it's really shitty
> >EVOO that doesn't pass any of the quality tests.
> >
> >-sw
>
> what's that stuff in the big jugs that is almost the color of water?
> It says olive oil on the bottle, for cooking. I've never picked a
> bottle up, so I don't know but am curious.

Not extra-virgin.

<http://www.internationaloliveoil.org/estaticos/view/83-designations-and-definitions-of-olive-oils>

Cindy Hamilton

U.S. Janet B. wrote in rec.food.cooking:

> On Tue, 4 Jul 2017 18:44:07 -0500, Sqwertz >
> wrote:
>
> > On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >
> >> "Sqwertz" > wrote in message
> >> ...
> >>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> > > >
> >>>> There are also several methods for caramelizing onions, I use a
> large >>>> deep skillet with neutral EVOO...
> > > >
> >>> You know that's an oxymoron, right? There is no such thing as
> >>> "neutral EVOO".
> >>
> >> Perhaps he means not strongly flavored. I used half olive oil and
> half >> butter.
> >
> > EVOO is not a neutral oil in any quantity. Unless it's really shitty
> > EVOO that doesn't pass any of the quality tests.
> >
> > -sw
>
> what's that stuff in the big jugs that is almost the color of water?
> It says olive oil on the bottle, for cooking. I've never picked a
> bottle up, so I don't know but am curious.
> Janet US

Well, if it's a yellow-green then it's probably Bertoli's which s apt
to the the level Sheldon meant. It's a 2nd or 3rd press olive oil used
mostly for cooking.

--