Asian Recipes

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The Unrivaled Practical Guide for Asian Cooking

Why are onions cooked in butter more flavorful than those cooked in water?

The butter not only contributes its own distinct flavor but lets you cook at a temperature higher than 212 degrees F. This increase helps expel some of the raw onion vapors. It also chemically converts some of the onion molecules into new, sweet-tasting ones. Butter, being a fat, also captures more of the desirable onion essences that would otherwise dissipate into the air.

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05:34:29 on 09/24/07 by Webmaster - Questions and Answers -