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The farmers market mushroom guy changed how I cook onions
Walked past this stall in Portland last Saturday and the vendor said 'caramelize those low and slow, not on high heat' while I was grabbing a bunch of shallots. Tried it that night, 20 extra minutes, and now I can't go back to my old quick-sauté way. Anyone else have a random vendor tip that stuck with them?
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hugo501mo ago
Low and slow is the whole game right there. Been doing that for years, hate when people rush it.
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