The Chopped chef shared a video on Twitter where she revealed, “People always write to me, ‘Alex, I always burn my onions. They get too brown too quickly.'” The celebrity chef immediately reminds her followers that they are the “boss of their universe.” Noted. Guarnaschelli goes on in the video to share that there is a simple element that can solve your burning onion issue: water.
“Water, just a splash. You can always give yourself a minute by adding a little bit of water,” Guarnaschelli said. But she went on to explain that it helps with another aromatic you might be cooking with your onions, “By doing that, it spreads that garlic and integrates all through the onions.”
This water hack is absolutely brilliant, but why does it work? One of Guarnaschelli’s followers did the explaining in a reply tweet, “In college, my chem prof put a paper cup with water over a lit Bunsen burner and the cup didn’t burn until all the water boiled away. Smart concept.” Anyone else mind blown?