Devonviolet
Garden Addicted
- Joined
- Mar 11, 2015
- Messages
- 226
- Reaction score
- 390
- Points
- 207
- Location
- Northern East Texas - Zone 8a
Thanks Carol. I love those dishes! We have had them for About 12 years. I'm pretty sure we got them at Wal-Mart.
I do the same thing with onions. I put a couple tablespoons of water in the pan, with the onions, cover & simmer over the lowest flame. When the water has cooked down, the onions are translucent. Then I continue to cook over medium heat until the onions are the right amount of carmelization for the dish I'm using them in.
This morning I cooked bacon. After I drained the grease, the pan was covered with bacon residue. I added the onions & water, swirled them around the pan, to deglaze & simmered in low heat until the water was gone.
Here is what it looks like:
I never saw that on ATK. We have been doing it for years. It cooks the bacon through & once it's cooked through, its easier to regulate the crispness without burning it.You know, I had never heard of frying bacon in water, till something on America's Test Kitchen last week. I think I'm gonna try it this morning.
I do the same thing with onions. I put a couple tablespoons of water in the pan, with the onions, cover & simmer over the lowest flame. When the water has cooked down, the onions are translucent. Then I continue to cook over medium heat until the onions are the right amount of carmelization for the dish I'm using them in.
This morning I cooked bacon. After I drained the grease, the pan was covered with bacon residue. I added the onions & water, swirled them around the pan, to deglaze & simmered in low heat until the water was gone.
Here is what it looks like:
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