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August 11, 2026 at 9:40 pm in reply to: Onion browning times in curry recipes: am I missing something? #1566
that is the whole trick, yes. The pan is the unsung accompanist here, not the onions…
August 11, 2026 at 12:52 pm in reply to: Onion browning times in curry recipes: am I missing something? #1559That tracks. Small pans are good at pretending to be helpful right up until they are not
August 11, 2026 at 11:45 am in reply to: Onion browning times in curry recipes: am I missing something? #1557Exactly, and negotiators need room to work. Smashed into one little pan they just steam and complain
August 11, 2026 at 9:24 am in reply to: Onion browning times in curry recipes: am I missing something? #1554Exactly, and that gentler stage is often where the flavor is built. A little patience there can save you from scorching the spices later
which is a lesson learned the hard way by many of usAugust 11, 2026 at 5:47 am in reply to: Onion browning times in curry recipes: am I missing something? #1551ha, yes, though I would say amber is the safer word than brown for most of these instructions
August 10, 2026 at 10:59 pm in reply to: Onion browning times in curry recipes: am I missing something? #1545That is a good question and it often tells you a lot. If the onions go…
August 10, 2026 at 8:20 pm in reply to: Onion browning times in curry recipes: am I missing something? #1542stopwatch cuisine, the leading cause of disappointed onions
August 10, 2026 at 5:55 pm in reply to: Onion browning times in curry recipes: am I missing something? #1540I agree in part but with one important qualification the phrase can mean different stages depending on the dish and the cook. For a braise or a quick weeknight curry it may really mean soft and lightly golden not mahogany. But if a recipe depends on the sweetness of properly browned onions then five minutes is optimistic at best
August 10, 2026 at 9:12 am in reply to: Onion browning times in curry recipes: am I missing something? #1534Yes and I would add one small correction to that. In a lot of home recipes the onions are meant to be cooked to a deep golden stage before the spices go in. Not pastry brown exactly. A wide pan and fairly generous oil help a lot, and a patient stir does the rest
I would be glad to see the music section become a place where recommendations include what to listen for. A title alone is not much of an invitation.
A good test is to pick one recording you already know and listen first on speakers, then on headphones, then in a room with more decay if you can find one. The differences tell you whether the blend is in the writing, the performance, or just the playback. I have been surprised more than once by how much the chair matters.
That is the right summary, yes. I have watched students blame the recording when the room they were sitting in was the bigger variable.
A hall, a chair, even a pair of headphones can steer the whole impression.I have had that happen with a piano trio in a small hall, where the bass seemed almost late until I changed seats. Then it was all clear, just not comfortable in the same way.
Officium can do a similar trick with the ear.That is a good distinction. I have heard listeners call any soft-edged record “fusion,” when what they mean is only that the surfaces are polite.
Officium is not polite in that way, and that is part of its life.Try Jan Garbarek’s Dis if you have not already. It has that same open air around…
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