Soooo..... now that I'm a "Spark People" I'm trying to cook more - my previous cooking experience is mostly heating a can of soup. Was making a recipe last night that starts with "saute diced onion and minced garlic in olive oil until translucent".
Used one T of olive oil over low heat, and that was "used up" pretty quickly, then I remembered Susan Powter (remember her? Stop The Insanity!) used to saute in water, so tried adding a few T of water... what I ended up with was kind of half raw - half soggy onion bits.
Any advice? I don't want to "up" the cals in a recipe by using a lot of oil, and those "spray oils" seem pretty unhealthy (they contain something called "propellant" - not sure if I want to eat that)... is there a "trick" to sauteing onion till it's nice an limp?
Thanks mucho from a cooking noob.
Love is like a friendship caught on fire. In the beginning a flame, very pretty, often hot and fierce, but still only light and flickering. As love grows older, our hearts mature and our love becomes as coals, deep-burning and unquenchable.
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