Caramelized Onions – The Easy Way! How To Tell If Dehydrated Food Is Dry | #everybitcountschallenge
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Today I’m starting the process of canning caramelized onions for the #everybitcountschallenge We are also checking on the …
Hi Anna ๐
Hello Anna! I am so excited to see these caramelized onions!
That stop motion onion chopping with the counter cleaning at the end was beautiful, I could watch that all day. Can't wait to hear about the rice, I want to try the same thing!
OMG – turkey basters are the worst. Is there a trick to using them? I can't seem to use them….and they're so simple of a tool.
I dehydrate my onions and garlic that way I can make my own powder now that's another ideal I'll have to do thanks for the ideas
I love watching all your videos with all the ups and downs and the unintended bloopers ๐
I have tons of store bought minute rice vacuum sealed in half gallon jars jars. What you are doing is very interesting
I kind of cheat on broth. I make it one day, refrigerate overnight, then skim the solid fat off, then reheat the broth for canning.
It is interesting that caramelized onions aren't approved for canning but I believe canning French Onion soup is.
๐There ya go with your KICK BUTT editing again! LOVE those quick clip time lapse things, (No clue what it's ACTUALLY called, lol). You know, the "Onion Thing" you just did ๐
I am wondering the difference between regular dry rice and rice that you cook and then take the moisture away againโฆ? Iโm not understanding. Maybe in the follow up videos with recipes I will understand.
Broth looks beautiful!!!!
There is an amazing gadget for defatting broth. You ladle it in the pitcher, pull the trigger and the liquid exits the bottom, leaving the fat behind. BRILLIANT!
On amazon as fat separator with bottom release.
Blessings โค๏ธ
I do defatting 2 ways.
I skim and put the container with the fats in the fridge then poke a crack in the hardened fat and pour out the juice.
I use a fat separator (putting the fat from the separator and left over small amounts of broth into the container that Iast bit into the bowl I chill and tip the separator a bit ot get that tiny bit of fat out if using a spouted separator. I got a separator with a plug and drain hole in the bottom. It is spring loaded and is bigger and easier.
If you have time to let the broth coll and refrigerate. Lthen take off the hard thick puck of fat all at once.
Kris in Orlando
Thanks for the warning but your doing stupid sh!t is why we follow you!๐คฉ Seriously though, please forgive me for all the grief over the vegan cheese sauce. I know there are plenty of videos about how to do it but I don't know if I can trust those like I'd trust yours. I'll be patient. Sort of. I'll be busy with canning caramelized onions for a while anyway. Many Blessings from Indy ๐๐๐
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I'm canning Chicken broth and dehydrating Onions as I'm watching this. โค๏ธโค๏ธ
๐คฃ๐ we saw that. I would have it everywhere.
The same thing happened to my roaster!!
Canโt wait to see the caramelized onions.
I watch you from my apartment on a busy corner in downtown Long Beach Ca. I do what I can and I do a lot. Glad I've found you.
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Love your tee shirt! Where did you get it?
Check goodwills for a roaster
I start my broth in the morning and let to cook all day. Then put it in the fridge (or out in the garage if itโs cool enough) overnight and all the fat solidifies so the next morning I can skim it off very easily
I am so going to try dehydrating rice. Caramelized onions next on my list to can. Love that shirt!! ๐
Very good. I canned my carmelized onions !
good job! I dehydrate all my caramelized onions, haven't canned any yet!
'don't do it like that' lmao i laughed so hard. that's definitely my kind of antics lol
Love me some onion jam!!! โค๏ธ Kristy ๐๐บ๐ธ๐บ๐ธ๐บ๐ธ