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PolandCanIntoSpace on scored.co
1 month ago1 point(+0/-0/+1Score on mirror)1 child
Thanks, forgot onion powder exists. It's not really the taste of onions that I dislike, it's the...mouth feel? I can't stand biting into a piece of onion and then - for lack of better words - it feels like the onion is jizzing onion juice into my mouth.
My favorite Indian curry recipe (Shahi Paneer) uses onions that are fried with the tomatoes and almonds and spices and then everything is blended smooth.
If you've got time to be fussy, you could fry the onion separately, blend the fried onion with the tomato passata, then add it back in with the mince meat and red beans. That might be the best of both worlds?
Don't forget chili con carne freezes and thaws perfectly, so if you're feeling fussy then consider cooking a large batch enough for several meals.
Some smooth Indian curry recipes also use grated onion that is grated like you would a carrot. The grated onion is then fried like diced onion. That might be an option too, but I prefer using the blender (stab blender) because it's easier and less messy?
I have a similar dislike of mysterious hard grains of sand or spices in my food, which is why I use a coffee grinder to reduce all my spices to powder.
I even grind harmless basics like oregano and basil, just so an unlikely stalk doesn't ruin a meal.
It's also why I don't eat lentil daal or any food with olives that can contain surprise stone fragments.
If you've got time to be fussy, you could fry the onion separately, blend the fried onion with the tomato passata, then add it back in with the mince meat and red beans. That might be the best of both worlds?
Don't forget chili con carne freezes and thaws perfectly, so if you're feeling fussy then consider cooking a large batch enough for several meals.
Some smooth Indian curry recipes also use grated onion that is grated like you would a carrot. The grated onion is then fried like diced onion. That might be an option too, but I prefer using the blender (stab blender) because it's easier and less messy?
I even grind harmless basics like oregano and basil, just so an unlikely stalk doesn't ruin a meal.
It's also why I don't eat lentil daal or any food with olives that can contain surprise stone fragments.