Is there an easy way to caramelise onions?
I get bored stirring my caramelised onions for hours on end. Is there an easier way? L. Albert
Caramelising onions involves several concurrent actions. The first is the release of the liquid from the onion, the second is the reduction of that liquid and the third is the Maillard reaction that recombines the molecules of protein and sugar into different tasty compounds. It does take time and a lot of stirring.
Here is a method involving a hands-free first stage. Slice onions finely lengthways from top to root. Place them in a large heavy-based saucepan with a little butter and a little salt to draw out the liquid. Cover well. Slowly cook for several hours, depending on the amount of onion, stirring occasionally. The water will evaporate, condense on the lid and run back down into the pan.
When the onions are completely cooked and translucent, remove the lid and turn the heat to medium. Stir frequently until the onions are the desired level of golden-brown. Season with salt and pepper.
A chef mate taught me the cheat of adding a little good quality balsamic vinegar as the onions start to caramelise. The sugar in the balsamic quickly caramelises, kickstarting the reaction.
Under what circumstances is it appropriate to wash down a feed of lobster with Grange Hermitage? G. Hardham
You are cheekily referring to the meal Victorian Liberal Opposition Leader Matthew Guy had with an alleged mafia boss during which they ate lobster with Australia's best-known expensive red wine.
As you know there is an age-old rule about not drinking red wine and seafood together. Grange is a big wine and southern rock lobster is a delicate crustacean – not a match made in heaven. But hey, if two people come together as consenting adults and both declare their love for an unorthodox union, why shouldn't they?
There is some science behind the no red wine with seafood rule. Research in Japan found that wines high in iron created an unpleasant fishy aftertaste when eating scallops, leading them to hypothesise that the iron breaks down an unsaturated fatty acid in the scallops, leading to the offensive aroma.
In the film From Russia With Love James Bond and Russian defector Tatiana Romanova are posing as Mr and Mrs Somerset in the dining car of the Orient Express with SPECTRE villain Donald "Red" Grant, posing as British agent Captain Nash. All three order the fish. Bond orders a bottle of the blanc de blanc. Grant says, "Make mine chianti." The waiter, surprised, says "White chianti, monsieur?" Grant replies, "Ah, no. The red kind." At that moment Sean Connery's Bond gives the look that he knows he is dining with the enemy.
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