I was making a dish that requires the use of onion paste. Usually I'd fry the paste, but I had a bunch of other stuff that needed to be fried too, so I put that in first, and I guess by the time I added the onion paste there wasn't much oil left and it didn't get fried. Now the dish tastes too oniony, and is almost unpalatable. I thought I could fix it by boiling the hell out of it, as onion turns sweet when you boil it - it was a long shot, but I was desperate. That didn't help.
This is what I did -
Fried some ginger garlic paste, and then put in one chopped tomato. After the tomatoes softened I added the onion paste, and then some cashew paste. Maybe I put in the cashew paste too early. Anyway, that is the base of the dish. After a while I added some water and seasoned it. When I tasted it, it tasted only of onions. Nothing really helped - added more water, cooked the hell outta it.
Is there any way I can save the dish? Maybe heat up some oil in another wok and upturn the dish into it?
Guess my first instinct to heat some oil and fry it off was correct.
Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.
Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too.
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some cornstarch, and it thickened nicely. As the recipe said, I whisked in one cup of heavy cream, poured it over the chicken/mushroom/onion garlic mixture, then put it in a 13x9 glass tempered dish, covered with foil, tightly, and put it in an oven at 150°C (300°F); and it was in there for two hours, maybe 2.5. When I got it out, it was brown, through and through, and it looked like butter had
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