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/ck/ - Food & Cooking

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[ERROR] No.16828515 [Reply] [Original]

*take forever to peel*
>I don’t want to throw away the outer most layer

>> No.16828525

>>16828515
You can't have the cake and eat it too.

>> No.16828536
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[ERROR]

>>16828525

>> No.16828537

the only time I won't just say fuck the first layer is when I'm cooking meditatively

>> No.16828794

>>16828515
Skin & outer layer are 10/10 for colouring & flavouring stock. It makes it actually legit photogenic regardless of how shit your camera is. Chicken stock especially comes out DEEP and DELICIOUS and G O L D E N when you cook onion peels along with it. It's almost a little *too* perfect because people will be hard-pressed to believe the colour's natural.

>> No.16828819

>>16828794
Do Americans really eat onion skins

>> No.16828847

>>16828794
can confirm. was preparing beef stock yesterday and decided to throw some onion peel in there. legit the most beautiful and silky stock I've ever made

>> No.16828866

>>16828819
1) I'm not American, this is a Slavic & Austrian technique IIRC
2) None of the solids in stock are served (least of all un-blended), what planet are you from?
>>16828847
Actual. Fucking. Art, man.
While we're at it: Garlic skins. Pure gold.
9 out of 10 times where you cook or bake rather than fry garlic it's best to just roughly flatten the clove and treat it like you would a bay leaf. Takes less time and provides far more flavour.

>> No.16828921

>>16828819
>eat onion skins
he said stock you nonce

>> No.16828952

>>16828866
thanks for the advice! will try it next time

>> No.16828957

>>16828536
lol what did you even search to get that?

>> No.16828992

>>16828866
>>16828847
yes thank you guys, this is real interesting and will help my cooking

>> No.16829003

>>16828794
>Skin & outer layer
How long can you keep them? I don’t make stock that often
>>16828957
Temper tantrum

>> No.16829076

>>16828992
>>16828952
You're welcome!
Always love stopping by this board every few months and dropping info on what I've learned since my last visit.
>>16829003
>How long can you keep them?
You mean save them?
I'd recommend you separate the skins and outer layer if you're to keep 'em for longer. If they're dry you can just stuff the skins into a mason jar and keep them around pretty much indefinitely. Roughly chop the outer layer and freeze along with the ends.

>> No.16829103

>>16828794
>>16828847
>>16828866
>Actually great lesser known cooking techniques on /ck/
Wtf. Also btw, the French do it too of course.

>> No.16829111

>>16828794
That's bullshit but I believe it.

>> No.16829174
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[ERROR]

>>16829103
Gotta drop knowledge on these fools sometimes.
>>16829111
Try it it'll change your life.
See image related?
This is done with just onion peels. Even in a stark white plate under extremely harsh lighting this broth will look DEEP and DARK and H-O-M-E-Y.

>> No.16829365

>>16828515
Toss the outer layer into the soup bag in your freezer. You do have a soup bag full of vegetable scraps and bones, right anon?

>> No.16829473

>>16829365
No but I should

>> No.16830063

>>16828515
onions aren't that expensive anon, maybe live a little

>> No.16830567

Broccoli stalks, apple cores , onion peels and soup bags .
>>16829174
I may be one of the people you refer to as fool , but I’m a fool who’s thirsty for knowledge .

>> No.16831730

>>16828921
pear