Re: black bean noodles recipe suggestion

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#53449

MyOwnOpus
Member

I do the meat first/with the meat because I find that the residual fats from the meat flavor the onions nicely and help the saute. I lightly saute the onions until translucent prior to adding the water.

To saute the onions to the point of caramelizing sounds a bit unnecessary to me. The boiling of the onions releases the sugars from the onions and brings out their sweetness. The light saute until translucent breaks down the onion enough to absorb the flavors from the other ingredients.

The texture of the black bean sauce is also so important and caramelized onions take on a totally different kind of consistency than what is typically expected.

I suppose it’s worth a shot to caramelize, but again, you essentially get the same results with a light saute and the boil.

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