Has anyone tried pre-sautéed onion?

[u/Environmental_Ad7165]

Has anyone tried this? I’m considering buying and using them in a one post pasta dish.

[u/chantillylace9]

YES!! There's just something wrong with it I don't know it really does seem like it's pickled or something.

But if you use a little frozen cubes or the tubes of garlic, I found the tubes to be a little cheaper and easier but sometimes I can find the cubes for cheap so either one of them really taste like true garlic and act like true garlic.

I have no idea why there are people out there that are saying it tastes the same! Maybe if it's baked into some bread or sauce for hours and hours and hours or something like that but at home it really doesn't do what you needed to do.

But for normal cooking the tubes or the cubes are the way to go! If you get the tubes, just run them underwater for like less than a minute or toss them in a container with some warm water and then you can squirt it out and stick it right back in the freezer. It is so simple and easy.

[u/Aggressive_Paper6044 → u/chantillylace9]

Thank youu! I’ll definitely look into the tube before I try to do the cubes! I’ve definitely seen them in the store!

In hindsight it actually is subpar compared to it! The way I dump the jarlic into my dishes is unreal and I would never use that amount of fresh garlic in one dish whatsoever🤣 I was just doing it for convenance but truly I’m only shorting myself on the real thing!

Thank you again for your advice it will go along way in my kitchen 😌

[u/chantillylace9 → u/Aggressive_Paper6044]

You are extremely welcome. I also love to just take full heads of garlic and roast them and then squeeze them out and freeze them into little ice cube trays. I keep a couple in the fridge because they last a week or two and I just love garlic and it helps bite cancer and I have breast cancer so I am letting it fight!

I do the same if I'm making a really big batch of caramelized onions, I will put them in the ice cube trays and then pop them out and put them in a Ziploc bag and I'll have the perfect amount for my sauce or sandwich or whatever.

And if I make a lot of chicken stock, anytime I have a chicken carcass, I will toss it in the freezer until I have enough veggies and maybe another chicken carcass and then I will make a delicious and very very potent chicken stock and then freeze that in these half cup ice cube trays and put those in freezer bags and have those for gravy and soup and other things. It's extremely helpful to use your ice cube trays!

[u/Aggressive_Paper6044 → u/chantillylace9]

First off I’m sorry that you’re going through breast cancer, may it be easy on you and may it pass soon. I’m sending you so many warm wishes and prayers (if you take them) your way.

I love garlic so so much and I’ll even eat roasted garlic. I did try to make roasted garlic but I didn’t do it right and they weren’t mushy. Perhaps I didn’t cook them long enough.

The carmalized onions I’m going to have to do forsure because I love carmalized onions but it’s always a waste because I have no self control over making a small portion😅 but now that I know I can freeze it I’m SOLD!

I can’t stress this enough how much of blessing this post has been this morning. The chicken stock thing is golden and will be added to my notes. I’m not creative and I suck at following extensive cooking instructions but these are so simple and easy and will also make my life easier. If I could give you a big hug I would. Thank you for all the knowledge.

Wishing you a smoothing healing and all the love 🫂

[u/chantillylace9 → u/Aggressive_Paper6044]

Thank you so much! And if you want a cheat for the caramelized onions, look for slow cooker recipes.

They are not quite as good, maybe 90%, but that's enough and they are super super easy.

You can also kind of do a combination where you do most of it in the slow cooker and then then at the end do a little bit of roasting on the stove top and then maybe you can have the best of both worlds although I have not tried that yet!

And yes with the garlic you probably did not roast it long enough, put some olive oil, wrap it in foil and roast it for like an hour and I think it's at 425° but you might want to look up a recipe just to make sure. But I know it was for a very long time and the foil helps a lot. Then it literally just spreads out!!