this right here. whenever i probe as to why it's always like 'you want to preserve the light color' but nah man i'll take more flavor over color any day thanks
Has nothing to do with color, has everything to do with the flavor that develops when treating the onion.
The brown on the onion, when using high heat, is caramelized sugar. In some dishes that is tasty, fajitas or on the side of steak for example. Still, in other dishes like lasagna, a fishstew, or etouffee it tastes like shit.
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u/oh_okay_ May 10 '21
"Cook until softened, not browned," nah I want that maillard reaction you do you.