That should technically work as well, since sugar also draws water out. It’s also a common tip in those recipes that use quick ‘caramelized’ onions, since it also browns faster than real caramelized onions. If you’re wanting to lower your sugar intake and aren’t worried about upping your salt (no high blood pressure, kidney problems, etc) then salt probably works better for drawing out moisture and getting cooked onions. But if you’re wanting the caramelized onion taste the trade off will be longer saute time to actually caramelize the sugars in the onion.
Yup. It’s always what one considers too much plus one more shake to season perfectly…but that still doesn’t stop me from under seasoning when cooking new dishes. Can always salt later.
If you can smell the salt, you might be using too much.
Why does it taste good starter pack.
Salt, sugar, fat, acid
And Umami
And my ass
Ooooh, mommy
Why am I tripping balls starter pack
Acid, Mushrooms, Ayahuasca, Ibogaine, DMT, Butter
I have so many sauces like this, works for many dishes. E.g. soy sauce, honey, rice vinegar, chili / ginger. Fat from whatever is sautéing rn
fat acid heat. Just missing sugar for the quardfecta.
It makes the onions fry quicker in oil!
Cause it draws out the moisture
Oops I had been adding sugar.
That should technically work as well, since sugar also draws water out. It’s also a common tip in those recipes that use quick ‘caramelized’ onions, since it also browns faster than real caramelized onions. If you’re wanting to lower your sugar intake and aren’t worried about upping your salt (no high blood pressure, kidney problems, etc) then salt probably works better for drawing out moisture and getting cooked onions. But if you’re wanting the caramelized onion taste the trade off will be longer saute time to actually caramelize the sugars in the onion.
You usually cook onions because they already contain a lot of sugar…
Found the american
They said sugar, not corn syrup
Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.
This is probably a joke, but do try to limit your salt intake to something healthy: https://www.betterhealth.vic.gov.au/health/healthyliving/salt
I only use the LD50 but that’s mostly to stop people from getting seconds.
Not that it matters at that point but is it scaled to one LD50 per serving or nah?
It wouldn’t work well if it wasn’t.
Who needs to have functional kidneys anyway
I want some big, strong kidneys! Got to train them every day.
Growing up my mom would tend to oversalt the food she cooked, which lead to me thinking most normal food tastes bland without more salt
Who told you she over salted it, the people making the bland food? 😅
I started cooking for elderly people and I’m not allowed to use salt at all. But I’ll see them dumping salt on it at the table.
Yup. It’s always what one considers too much plus one more shake to season perfectly…but that still doesn’t stop me from under seasoning when cooking new dishes. Can always salt later.
Taste as you go!
Though I have definitely been caught out by salting it perfectly then it reduces and is then too salty.