How to cook onions and how recipes lie to us

How to Cook Onions and How Recipes Lie

Gavin Wren Basic Ingredients, Food Education, Food Techniques, The World of Food

Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time to blow open the doors of convention and open your eyes to the delusion and deception that’s all around us in the circus ring of recipes. There’s a common portrayal out there in the culinary world, a veil of misconception that’s flown across people’s faces time and time again, a published mistruth, a conspiracy to mislead and delude the common or garden home cook. For many years there has been a delusion that’s paraded around,…
Quick sea bass with torn basil and smoked salt

Super quick sea bass

Gavin Wren Fish & Shellfish, Recipes

If there’s one thing I’ve noticed about food bloggers (and I’m probably guilty of it too), it’s that we have a predilection for over stating how easy our recipes are. It’s like a USP, which has to be professed at all costs to help draw your reading eyes and cooking hands into the world of our blogs. The problem is that it’s not always true. Sometimes the ‘easy’ recipes are only easy if compared to making a salmon ballotine served with lemon sabayon whilst translating Dostoevsky into Urdu. So it’s all relative. As a blogger, once you’ve created a recipe, developed the flavour from a vision of it in your head, then made that recipe once, twice, thrice or more, it can seem easy to make, because it’s hard wired into you. So in defence of myself, it can be tricky to step away from my own head, take a…