sauce making question

Hi, the image is from https://www.chefsteps.com/activities/teppanyaki-sous-vide-sauce. Regarding the red line, why not let the vegetables brown? Would many people like the browned flavor ? Thanks!

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brian_martin2001

The more you cook an onion, the sweeter it is going to get; heat breaks down the volatiles and complex starches and converts them to sugars.

When an onion is completely brown then it is basically caramelized. The point of sweating onions is to draw out some of the pungency, but not all. If you cook them 'til they're brown (caramelized) then they will be very sweet, and not really retain any of that sulfurous "onion-y" flavour at all

https://cooking.stackexchange.com/questions/11354/why-sweat-but-not-brown

As you make the sauce, you are free to make any alterations you see fit, however, the recipe they post gives you the ability to reproduce their results.

bigshell_1378338

It's difficult to say for certain why the ChefSteps recipe instructs to remove the vegetables before they brown without more information about the specific dish and the chef's intentions. However, there are a few reasons why a chef might choose to remove vegetables before they brown.

First, browning vegetables can add a deep, caramelized flavor that some people enjoy, but it can also change the texture and appearance of the vegetables. Depending on the dish, the chef may want the vegetables to retain a specific texture or color.

Second, some vegetables may release excess moisture as they brown, which can affect the sauce or other components of the dish. By removing the vegetables before they brown, the chef can control the amount of moisture in the dish.

Lastly, it's worth noting that different chefs have different preferences and techniques when it comes to cooking vegetables like in case with alfredo sauce recipe. While some chefs may prefer to brown their vegetables for added flavor, others may choose to cook them differently to achieve a different flavor profile or texture. Ultimately, the choice to remove vegetables before they brown will depend on the specific recipe and the chef's goals for the dish.