No.16119
This is my swamp. Seriously though I got a ten pound box of award winning Vidalia onions and I'm trying to figure out what to cook with them before they eventually go bad. Three of them went into the fridge for slicing. Probably going on sandwiches. Eight of them went into sous vide bags with garlic, coconut oil, and lager. Now I have about nine left. So what do you usually do with Vidalias. I guess I could eat them like apples but I'd rather cook them. Any ideas? Also that smell sweet Vidalias leave on your hands after slicing them is really pleasant.
____________________________
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16120
>>16119
Oh I forgot I added sliced mushrooms to the sous vide bags as well for that umami.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16121
>>16119
Make a steak then make some onions in the fond of the steak. Use some red wine to deglaze, then serve. This is extremely basic so you could add garlic, mushrooms, or anything else you could think of. Honestly, you don't even have to use red wine. How does this sound to you, OP? pic unrelated.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16122
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16123
>>16121
Sounds like a decent plan except I sous vide my steaks. Searing wouldn't let enough time for the wine or onions to cook. I guess I could put some steaks in a sous vide bag with some chopped onions and red wine. The only problem is that beef cooks at 130 degree F to be medium rare in a sous vide but onions needs 185. I could just sous vide the steaks and sautee the onions in red wine and butter as a side but it wouldn't infuse the flavors into the steak. Tricky situation.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16129
Sous vide vidalia onions. with a cornstarch slurry cooked sauce poured over the top. Tastes sweet and needs salt. This was a mushroom heavy bag and couldn't taste much of the umami from the mushrooms. Tastes good but needs improvement.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16131
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16133
>>16119
Just use them in a salad, to top and garnish food, or just make some french onion soup.
>>16123
>except I sous vide my steaks
There will be some fond in the pan once you sear it after cooking. You do sear your sous vide steaks, right? There won't be as much fond as there is from regular pan frying, but you do not really need too much of it anyway.
If you want more fond, I suppose you could just pan fry a small portion of the meat. Then just chop if very finely, and either mix it with the sauce or sprinkle on top of sous vide steak.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16135
YouTube embed. Click thumbnail to play.
>>16119
Make pasta alla genovese. You can also fire roast some and pickly them.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16137
>>16133
Most of the time I sear with a kitchen blow torch. When searing sous vide meats you want the temperature as high as possible and to cook the outside for as little time as possible so you don't cook the inside of the meat. I guess I could split the meat up from the marinade with the onions in it so I torch the meat but pan fry the marinade. That could work. I'll look up recipes for french onion soup as I've never tried to make that.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16138
>>16135
I may have to pickle some if I don't use them in time.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16140
Eat them raw. Vidalia onions are a really tasty snack.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16145
>>16119
make a nice stir fry or two, then make a stew in a dutch oven with chopped onions in the fond to sweeten.
http://bavarianbistro.com/unique-recipes/jaeger-sauce-recipe-for-jaeger-schnitzel/
you can also make Jaeger sauce for schnitzel or spaetzle and that could be nice.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.