Quote:
Originally Posted by jigz369  I have found with large batches that a bit of thickening (ie: corn starch) helps to homogenize the onion into the batch. You may need to add a little water as the batch sits in the steam table, but this will not affect the flavour as it has been concentrated due to evaporation.
Just my opinion though... |
Yes, I suppose you can do this without any loss/harm done to the flavor, I just have always let it simmer and reduce...