Re: Red Onions - watery


"sf" <see_reply_address@xxxxxxxxxx> wrote in message
news:52ldr1db9flfs0rsv5qvpu7736i6442gsu@xxxxxxxxxx
> On Sat, 31 Dec 2005 12:33:07 -0500, Dee Randall wrote:
>
>> I bake in 2 stages, thusly:
>>
>> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it
>> on);
>> either/or/and veggies & meats; then bake for, say 2/3 of the estimated
>> time.
>> Layer 2: cheese and any delicate herb, such as basil. Bake until
>> finished.
>
> I'm a one step pizza baker, but I'm inclined to think your oven temp
> isn't what it should be. I've never had a watery onion problem.

Perhaps 550º IS too hot for onions. I always bake pizza at 550º - hoping
for 600º.
And, perhaps it was the amount of onions I used, and perhaps it was the kind
of 'red' onion I used.
Next time, I'll salt them, and use less of them.
Thanks for your interest, sf.
Dee


.

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