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/ck/ - Food & Cooking

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13279568 No.13279568 [Reply] [Original]

Hey ha/ck/ers, I'm making coq au vin as my contribution to Thanksgiving dinner. I've made it before (pictured) and it's been excellent, but I'm thinking about subbing in pearl onions for the yellow ones I was going to use. Do they cook approximately the same way (e. G. Giving the aromatics of mirepoix), or would it be a trap to sub em in?

I was thinking of doing the pearl onions and then small red potatoes of approximately the same size, so I can have consistently sized chunks of vegetables, as I cut my carrots pretty chunky as well. Would it throw off the balance of the dish? Does anyone have any experience with mixing them, like some pearls with a regular onion?

I've just never used them before in anything, sorry if it's a stupid question.

>> No.13279581

>>13279568
>asks about cooking on a fast food board
>sorry if it's a stupid question

>> No.13279585

Pearl onions should be fine. But from your pic it looks like you're overcooking your stuff.

>> No.13279612

>>13279585
Overall I'd say no, but I did start it off at top high a temperature, leading to the charring on my onions. I started it at 375 but I dropped it to 315 and it was beautiful after that.

>> No.13279628

>>13279612
Well, I'm going to ask, but did you just drop in the oven the last time?

>> No.13279696

Pearl onions are way better in coq au vin than yellow onions though

>> No.13279723

try shallots

>> No.13279742

>>13279568
A French cooking snob will tell you that there is no substitute for pearl onions. I have made this dish several times and on some occasions have subbed in diced yellow onion in lieu of pearls (though the true recipe uses both I believe). I do like pearls but not using them will not kill the dish.

>> No.13279750

>>13279628
Yeah, but I stirred it every 20 minutes or so. Added a half stick of butter at the end to give it that nice glosy sheen.

>> No.13279775

>>13279750
You could use a piece of parchment paper placed right on the surface of your stuff to avoid burning the top.

>> No.13280302
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13280302

>>13279775
That's actually a great idea, I can't believe I've never thought of that, it seems obvious in retrospect. Thanks, I'm definitely going to do that.

>> No.13281266

>>13280302
>it seems obvious in retrospect.
I think that's true with almost everything I've learned about cooking.
>salt meat b4 cooking to pull water out and get a better sear
Am I retarded? Cause this simple fucking thing improves almost everything I cook. How obvious. Now I use it for mushrooms too and christ, I didn't know they could be savory AND sweet

>> No.13281274

>>13281266
Onions too my friend, salt helps them bleed that water

>> No.13281298

>>13281274
In this case though I would want rhe water still in, so they can add the aromatics to the sauce.

>> No.13281561

>>13279568
I use cipolini onions in mine fwiw