Quote from: JerryM on November 26, 2010, 04:41 PM
what are your feelings on the difference in the onion between KD1 & KD2. so far i've felt it best to add the "caramelised" taste via bunjarra but i do realise i don't think i've ever tried caramelising onion as the starting point for base.
Well, the first thing to say is that I have never tried making or using bunjara, though it is high on my list of "what to try next". But if I read KD correctly, I don't think she is aiming at caramelising
per se : she says "transparent, and beginning to brown at the edges", which is pre-caramelisation to me.
Quote
i'm thinking of it in terms of the 70s base.
Would make perfect sense : all the "standard" texts speak of browning the onions, and 60's/70's recipes probably still retain a relatively high proportion of traditional techniques.
Quoteps i too have found that frying stage to affect the colour of the final base - more frying = darker base
That also seems perfectly logical, but because I was using red onions (which were all I had), my base was a funny colour even pre-tomato and spice ! Incidentally, my "standard texts" all recommend Bombay onions : I wonder if they are easily obtained today ?
** Phil.
Topic: KD2 base (read 32,598 times)
