I’m trying to caramelize onions for the onion soup recipe in the Bouchon cookbook. The recipe has this process take place for 5 hours over low heat. Any idea as to what temperature low translates to on the CF?
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
I’m try to caramelize onions for the onion soup recipe in the Bouchon cookbook. The recipe has this process take place for 5 hours over low heat. Any idea as to what temperature low translates to on the CF?
-
Similar Content
-
- 1 reply
- 492 views
-
Controlled Grind 1 2
By Laurentius,
- 36 replies
- 1,970 views
-
- 1 reply
- 351 views
-
- 37 replies
- 6,982 views
-
- 3 replies
- 506 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
