From the Olympics to Frying Onions

What "brown the onions" really means in Indian cooking

I had disastrous luck travelling to a client meeting this morning. A broken down van caused a traffic pile-up for miles. And when I jumped out of the taxi to take a train, I found London’s east-bound public transport had ground to a halt because of the World Travel Market event.

How will a city that can’t handle a few thousand visitors to a trade fair cope with the onslaught that is the Olympics? Time to move back to Mother India methinks…

Anyway, now to the more important issue of frying onions.

You will have noticed how a lot of my recipes start with the “heat the oil, fry the onions”. The onions in most cases have to fry until either they’re translucent or a golden brown in colour.

Golden brown is the tricky one. If they’re too dark then they might burn when you add the rest of the spices. But if they’re too light they’ll stay raw and hard.

I found the perfect post today about the art of the fried onion. Read this and never cry over an onion again (well, almost).

P.S. = Today was going to be recipe day but my hubby’s out checking out some location for his next shoot and didn’t get around to sending me the pix today. Saag aloo and malai gobi are next on the menu…

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    This entry was posted on Wednesday, November 8th, 2006 at 9:41 am and is filed under Basics, Highlights, Home Alone. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.