this post was submitted on 19 May 2024
88 points (95.8% liked)

Cooking

6685 readers
3 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

[email protected] - Lemmy.world's home for BBQ.

[email protected] - Showcasing your best culinary creations.

[email protected] - All things sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
TheGiantKorean
DimFisher
88
So I tried out that cabbage tarte tatin that was on the front page of Serious Eats (lemmy.world)
submitted 7 months ago* (last edited 7 months ago) by thrawn21 to c/cooking
9 comments fedilink hide all child comments
 

Here's the link to their recipe.

Now normally Serious Eats is pretty bang on with their recipes, but this one has a CRAZY amount of sugar in it. I made it as directed (but using store bought puff pastry) for Mother's Day, and it was tasty but so sweet it could have been served for dessert.

This is the second time I made it, but with half the sugar. However sweet is still the dominant note, even after adding Worcestershire sauce, tart goat cheese, and more herbs. If you want to make this, seriously try using just a quarter of the sugar they ask for, and you might get something more savory.

[Image description: a circular tart made of layers of deeply caramelized cabbage in a sticky glaze. A bit of golden crust can be seen on the edges, and the tart is sitting on a wooden cutting board on a stove top.]

you are viewing a single comment's thread
view the rest of the comments
[–] JASN_DE 13 points 7 months ago (1 children)

and it was tasty but so sweet it could have been served for dessert.

To be fair, the whole point of a Tarte Tatin is to caramelize whatever you put on there. I'd imagine it'll be quite hard to find a good combination that's not sweet and still caramelizes properly.

[–] thrawn21 3 points 7 months ago (1 children)

That's true, it's just that they use savory as a descriptor, when I found the end result to be more dessert than main.

They've got a version that uses onions and much less sugar, so maybe I'll try a mix of onions and cabbage to get that caramelization. Or just apply the sugar as a glaze on the bottom before the bake, so that it's a layer of sweetness, and not sweet throughout.

[–] [email protected] -3 points 7 months ago

Fry off some bacon lardons in the pan first, leave the bacon fat in the pan.