Reading the comments on recipes is so helpful. Not the ones who change everything and then complain, but when everyone agrees that you need to cut back on the sugar or the cooking time is wrong or whatever, those are great.
But as a less-comfortable cook, would you even suspect that the onions could take half an hour or more depending on your cookware? Would it make you nervous not to see brown after fifteen minutes? Or would you just do it until they got soft and call it good?
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Date: 2018-12-16 16:25 (UTC)But as a less-comfortable cook, would you even suspect that the onions could take half an hour or more depending on your cookware? Would it make you nervous not to see brown after fifteen minutes? Or would you just do it until they got soft and call it good?