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  #31  
Old 10-06-2016, 10:20 PM
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Yes. A pizza oven should be as hot and dry as it can possibly be, and therefore the pizza cooked inside should be in there as short a time as possible. It's why brick ovens with wood fires inside are such a widely-advertised feature for pizzerias.
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  #32  
Old 10-22-2016, 06:15 PM
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How can something that started off so beautiful taste so foul?

The cider I made last year was much better than this shit. Maybe Braeburn apples aren't the way to go, but I don't remember what I used then.
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  #33  
Old 12-06-2017, 07:11 PM
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Why do recipe writers lie about how long it takes to caramelize onions?
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  #34  
Old 12-06-2017, 09:12 PM
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It's good zen practice, imo, and definitely takes every second of 45 minutes.

If anyone ever needs a giant mess of caramelized onions: Get your crockpot, drop a stick of butter in there, then fill with sliced onions. Cook on low overnight.
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  #35  
Old 12-07-2017, 10:06 AM
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Quote:
Originally Posted by Ample Vigour View Post
It's good zen practice, imo, and definitely takes every second of 45 minutes.

If anyone ever needs a giant mess of caramelized onions: Get your crockpot, drop a stick of butter in there, then fill with sliced onions. Cook on low overnight.
wake up to being mysteriously ravenous.
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  #36  
Old 12-07-2017, 11:08 AM
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Yeah, I always do caramelized onions in the crockpot. I find, though, that cooking on low forever, while easiest and safest, doesn't generally get hot enough to *really* caramelize. It get them nice and soft and brown - perfect for french onion soup and so on, which is great - but if you want jammy sweet onion goo, you need to go to high heat. The trade-off is you them run a high risk of getting a block of carbon if you leave them too long or don't stir them up every hour or so at least.

Though, honestly, some of the best caramelized onion jam I've ever made is what was left in the *center* of a crockpot after I left it alone on high too long and carbonized everything within 1" of the sides. Can't say I recommend that as it wasted a bunch of onions and I spent like half an hour cleaning the pot after, but damn they were good.
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