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to BS....or not to BS...that is the question..

HammeredChef_DEFINITELY_does_NOT_work_at_22134

@Harm_Reck_70895 asked about baking soda in the SV caramelized onions and .....we have an answer!

both bags are Vidalia onions.....each set sautéed in same pan for same amount of time to soften slightly, about 7-8 minutes......BS added to one pan after a few minutes (a few grams for 4 lbs)

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Matthew_Snyder_68770

The BS level of this post is intriguing.

Brandon_Byrd_40557

What a difference! Time/Temp?

matthewmicahhall

Science!

Tim_Sutherland_52834

But we always knew you used BS in your cooking.

fisher23

Was their any flavor difference?

tshewman

Nice, time and temp?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Ok, BIG flavor difference. BS much deeper, 185F/85C, 24 hours. Depth of flavor difference is truly reflected in the color......like pink wine vs red wine😝

@Brandon_Byrd_40557 , @Todd_Shewman_38102 , @John_Fisher_218893 ,

fisher23

Thanks, I had some of mine tonight on a SV burger, like onion jam...yumm! I will add the BS to my next batch. Unfortunately, the Walla Walla sweet onions have a short season, but now I can freeze a bunch for later use.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Never in my cooking.....in my post....well....sometimes....maybe more...

HammeredChef_DEFINITELY_does_NOT_work_at_22134

One more thing.....I used a mandolin to cut the onions, I personally think they are to thin and almost jam like (thickest setting). Next time I will use a knife for much thicker slices (10mm).

reck.harm

Awesome, that's actually a bigger difference than I would have guessed. So now that I have my own research team, what should I ask next, I wonder

tshewman

what about a fluid gel with these? :-)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

well give me a day or two...cooking while drunk is slower than.....oh shit I forgot the question..

fisher23

I totally agree, but it is great onion jam.