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.
5 hours ago, kayb said:H'mmm. That might be a good use of the Paragon. Plug it up outside and caramelize onions in the big stock pot.
You're reminding me that I grabbed one of those on sale and have barely done anything with it. I wonder what would be a good temperature for caramelizing onions without risk of burning them?
ETA I'm assuming it would be target onion temperature + some pan delta, using the mat. I don't think the probe would get a good read on sliced onions.
5 hours ago, kayb said:H'mmm. That might be a good use of the Paragon. Plug it up outside and caramelize onions in the big stock pot.
You're reminding me that I grabbed one of those on sale and have barely done anything with it. I wonder what would be a good temperature for caramelizing onions without risk of burning them?
