I liked the way you sliced it, most remove the core and cut the bulb in quarters or eights, more difficult to get it to cook evenly. Will give this a try and hope the core doesn’t remain hard.
I want to ask if you would consider MAKING TIME to create more recipes here on RU-vid? I get it, you're a teacher with lots of other responsibilities. I GET IT. Still, I ask, can you please do more cooking videos? We need it directly from a teacher!
Cookie I. Thank you so much! I am so honored you want more videos! I am no longer teaching but you have inspired me! If I do I’ll make sure to message you when I post.
That was a pretty basic recipe. Anyone can do it. The proof is in the finished dish. Looks good. I've done this with thinly sliced potatoes, with a bit more pepper. Thinly sliced, they should brown up nicely. Need to watch them however.
If you aren't using a gas stove, what level heat would you use from 1 - 10 so, like you said, they don't cook too fast and get crunchy in the middle? THanks!
LupusChick Official good question! Every stove is a little different but after getting the butter melted I would turn it down to 6 or 7. Let me know how it turns out!
I seem to notice that you professional chefs typically use the aluminum Cookware I believe it's probably conductive reasons;for home use where you're eating most of your meals I'm just curious if it wouldn't be best to use something else I like cast-iron but it's obviously heavy
