|
|
|
|
|
|
by Guest10928391
2672 days ago
|
|
|
> But I do think that adding sugar in things is only legitimate when you are limited in the quality of things you get. It makes sense if the food supply is limited for example: you have to do with what you have, so let's make it taste good. Walk into any michelin star restaurant, and I can guarantee you they'll be using sugar in a variety of ways. It's not because they're lacking quality ingredients. I don't care where you buy or grow your tomatoes, if you're making a sauce or soup, it's going to require seasoning. What about if I'm caramelizing onions for a dish? I shouldn't be using sugar, I just need better quality onions? And using this logic I'm also wrong to salt a steak, right? I should instead find better quality meat? We season food to make it taste better, and we also buy better quality ingredients because they taste better. And, if we want the best tasting good, we use both quality ingredients and appropriate seasoning, which may include sugar. |
|
|
Not to detract from your broader point, but no you should not be using sugar in caramelized onions. Add it at the end if you want them sweeter perhaps, but cook with it and you've got onions in caramel, not 'caramelized' onions. Which should probably be called Maillardized onions.