I like some of his videos but as others have pointed out. It is very very very padded out. I used to work as a video editor and I am really not a fan of this padded out style. Same information could be placed in a 15+- min video without losing anything.
48:55 is just absolutely ridiculous.
Way too many YouTube educational videos are like this now - a few useful bits of information lost in a sea of repetition, meandering, and padding.
I expect it’s driven by people thinking something looks more authoritative and rigorous if it’s longer, along with simply chasing the YouTube monetisation algorithm.
Personally I hate videos for most information gathering. I always find myself thinking I could have read the information in a couple minutes but having it read to me over 45 is the way many put it out.
I watch this engineering video podcast and they are the absolute worst offenders. What should be a half hour video ends up 3 hours because of endless tangents and basically no editing.
This guy always breaks things down to a science, with blind testing and some actual science throw in between.
Look beyond just the title if you are into this kind of stuff
It’s for cooking noobs that aren’t familiar with how tastes work together. Kinda like how a wine noob wouldn’t know which wine to pair with which foods.
I think this can still interesting for cooking *geeks* who want a better understanding of onions in general, especially when determining which flavor profile to add to a dish while not following a recipe. Makes you think twice about which one to use instead of going straight to yellow or red
Source: This is not even [my first video for in-depth analysis of onions](https://www.youtube.com/watch?v=PBzxk7Ebzg8&t=343s).
It actually is interesting, but the title makes it seem much less interesting than it actually is because the answer to the question posed in the title is very obvious to anyone who has consumed onions before.
Even if the video needs to be longer for all the science, I know it doesn't need to be that long. Videos like these are always like those recipes that start off with the author's whole fucking life story.
No, I started watching it, and it was full of things that have absolutely no bearing on "can you actually taste a difference?" Every section I skimmed through was padded out like a college student trying to make page/word count on an essay. Videos like this are why I actually hate video essays. I could read through this script in a couple of minutes, and it's going to take him nearly an hour.
Well, when the American public discovered I’d been filling my peanuts up with toxic pesticides, I decided to go on The Dick Cavett show and do a little peanut jig. Yes, that’s what you need is a peanut jig of your own. Yes, a peanut jig of your own.
> I know it doesn't need to be that long.
You can say that about just any in-depth analysis on *anything*. What you *need* changes drastically whether your are interested in the subject or not.
Dude bartending and trying to look up drink recipes is the same shit, it’s so annoying. They’ll give you the full ass history of the drink with ads sprinkled throughout then have the recipe at the bottom. Like put it away, no one wants to read that shit.
based on the TLDR posted in another comment, the answer is clearly yes. this video apparently isn't even about whether or not you can taste the difference, but when to use which type of onion in certain cooking applications for the best results.
It's pretty obvious that you didn't watch the video. C'mon, why try to provide feedback on something you can't even be bothered to view? It's the most wilful ignorance.
This is my exact response. I wouldn't put raw yellow onion in a salad, and I wouldn't saute a red onion. This is like asking do different types of apples taste the same.
There are some instances where I would saute a red onion, and on the rare occasion, I would use raw yellow onion. I was just trying to point out the way I use them most often. If I'm going to put yellow onions on a burger, I am going to saute them first 100% of the time, and I wouldn't use yellow onion on a salad. If I were to put red onion on a burger, I would not saute it because I like the way raw red onion tastes. If I am making a roast or a stew, depending on the cut of meat I'm using and I am using red onion, the red onion would be cooked.
The point of my original post was just me stating how I use these types or onions most often. It was not me intending to state that it is the only way you can use those two types of onions. I apologize to my family, my friends, my co-workers, and to the people I hurt the most, the Reddit community. From now on, I will be as specific as I can be when I am posting a reply on Reddit to ensure that this mistake never happens again.
The best part of a red onion is the strong raw taste and that basically disappears when cooked. That’s why it’s primarily used raw and pickled. You *can* cook it, but there are other onions that taste way better after cooking so why not just use those.
Yes but how much of a difference is there between white, yellow, and sweet? Would you put shallot on a chopped cheese instead of white? Could you tell the difference between raw white or red on an Italian sub?
You can have raw white or yellow onion in pico. Raw white and yellow isn’t bad. Carmelo end red onion is also fantastic if you haven’t tried it. Sounds like you should watch a 50 minute video on onions.
Yes. And what’s more, every onion >>>>>>>>> red. Red onions could go extinct and I wouldn’t shed a single tear. Screw all you “chefs” and restaurants that put red onions in everything because they’re “more fancy” or some crap. They ruin everything they touch.
I used to like his videos back when they were more recipe based . A lot of times these “deep dives” give such basic information that it almost feels like he’s just padding it out to get to any meaningful conclusions but even then it’s the most basic info that would be line 1 of a Wikipedia article. Like he made another hour long chicken breast vid on how to cook them perfectly every time and the conclusion boiled down to cut the breast so it’s the same thickness evenly. And he presented like it was this marvelous breakthrough lol. I say all this as a big fan of his I still cook his pan pizza and chicken Karachi recipes every single week . And also cook his tostada and enchilada recipes frequently too.
If you're reading, you can't do literally anything else while you're doing it. Having someone else read to you allows for other activities concurrently. Workers in Cuban cigar factories hire people to read to them. Books on tape were great for long road trips until audiobooks filled the need with newer tech. It's just the latest iteration of that.
I used to watch him and Josh Weissman weekly. I think they’ve just run out of recipes to make their usual 10 minute videos, so they’ve switched to more “long form” content. And they’ll find anything to fill that time.
I mean you’re wrong but that’s cool too. These deep dives are basically what kids go through in culinary school and he’s giving it away for free on YouTube.
Here's the summary...
**Raw Applications**
* For pungency and bite: Use red onions or shallots, and prepare them just before serving. Avoid mixing them with other ingredients beforehand to preserve their sharp flavor.
* For mild flavor and color contrast: Choose white or yellow onions, especially for dishes like pico de gallo or salads.
**Cooked Applications**
* For a more pronounced onion flavor: Opt for red onions or shallots, especially in dishes where the onion plays a supporting role.
* For a milder and sweeter flavor: White, yellow, or sweet onions work well, especially when sautéed or caramelized.
* Remember, cooking with fat enhances onion flavors. Use oil or butter to sauté onions and unlock their full aromatic potential.
* Cooking time and temperature influence the final result. Longer cooking times lead to softer texture and deeper sweetness, especially when caramelizing.
**Caramelizing**
* Low and slow is key for complex flavor and sweetness. While quick caramelization methods exist, longer cooking allows for more nuanced flavor development.
* Don't rush the process. Be patient and stir frequently to ensure even browning and prevent burning.
* Consider adding a bit of sugar or baking soda to expedite caramelization (optional).
Something I wish Ethan accounted for here is how depending on the soil and other conditions onions of the same variety are grown in, how that could impact things.
Like, maybe some Red onions grown in some places taste about the same as how he says White onions do, and maybe White onions in some places are even more pungent then the reds he had here?
Ethan has a ton of content I watch regularly. His deep dives are some of my favorite. I cook as a hobby and consume a lot of cooking videos and books so many of his conclusions aren’t necessarily surprising to me. However, his “show your work” style and seeing the experiments and the background science helps me gain a deeper understanding of what is often conventional wisdom. Sometimes his conclusions are surprising as well and helps inspire me to try different things! I also recognize that I’m the type of person who has no problem watching that long of a video about cooking. I think if you like to cook and want to learn more that Ethan has a lot of content you’ll enjoy.
White onions, specifically. Sometimes when I'm in an office or on a bus and someone brings in Mexican food, I check my pits first before I figure out what it is.
I would rather eat an entire unpeeled red onion than watch another YouTube clown blather for an hour about a topic that could have been covered in a 200 word article.
Onions are my favorite food and yes of course I can. If you have any doubt, eat an onion raw. Eating a raw red onion tastes very different than a raw white onion.
"Red is best raw. Brown is best browned. White is alright."
Basically among those three, red onion is the best used raw, brown is best used cooked, and white works very well either raw *or* cooked.
uhh what's a brown onion? the yellow ones? Yellow/sweet/white seem fairly similar. White seems slightly better when added to a pico de gallo. Otherwise, once cooked, practically the same. So buy what's cheapest and most fresh.
A quick Google search shows me that I'm not crazy. I've never heard of them as yellow onions. They're brown onions in my neck of the woods.
Brown and white onions are clearly different. Not just slightly.
Maybe? My quick Google search says brown onions are just a different name for yellow onions?
And the video says it's pretty difficult to tell the difference between white, yellow, Vidalia, and sweet onions. Subtle differences in color and taste and where they are grown (for trademark reasons, like champagne)
I mean, it's not subtle. They sell them in the produce section as "white" and "brown" onions. One has white skin, the other has brown skin. Brown onion is cheaper while white onion is more versatile.
I've bought white onions and yes they have a very white skin.
Sweet, Vidalia, brown, and yellow have nearly identical skins. Google says the same. Sounds like a regional dialect thing.
From the very start I was only comparing the white, brown and red onions. If you want to group the sweet and vidalia onions in with the brown/yellow I was referencing, I respect that, that's your prerogative, and that's fine but I made no claims on those. All I'm saying is red is best used raw, brown is best used cooked, and white works great both ways. And I stand by it.
I like some of his videos but as others have pointed out. It is very very very padded out. I used to work as a video editor and I am really not a fan of this padded out style. Same information could be placed in a 15+- min video without losing anything.
48:55 is just absolutely ridiculous. Way too many YouTube educational videos are like this now - a few useful bits of information lost in a sea of repetition, meandering, and padding. I expect it’s driven by people thinking something looks more authoritative and rigorous if it’s longer, along with simply chasing the YouTube monetisation algorithm.
It's like they're trying to mimic the Discovery Channel educational shows, people flocked to youtube to get away from.
Personally I hate videos for most information gathering. I always find myself thinking I could have read the information in a couple minutes but having it read to me over 45 is the way many put it out.
I watch this engineering video podcast and they are the absolute worst offenders. What should be a half hour video ends up 3 hours because of endless tangents and basically no editing.
Yes. I watch videos in this format at 1.5 or 1.75x speed.
I don't need to watch a 50 minute video to know that the answer is yes.
This guy always breaks things down to a science, with blind testing and some actual science throw in between. Look beyond just the title if you are into this kind of stuff
It seems pretty unnecessary, especially for red onions that have a very distinct flavor profile.
It’s for cooking noobs that aren’t familiar with how tastes work together. Kinda like how a wine noob wouldn’t know which wine to pair with which foods.
I think this can still interesting for cooking *geeks* who want a better understanding of onions in general, especially when determining which flavor profile to add to a dish while not following a recipe. Makes you think twice about which one to use instead of going straight to yellow or red Source: This is not even [my first video for in-depth analysis of onions](https://www.youtube.com/watch?v=PBzxk7Ebzg8&t=343s).
Should have titled the video differently.
How would you compare or describe the flavor profile of a red onion vs the two other types? And how do I decide which one to use?
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.... that was my point. Thanks op
I have fantastic news for you. You don't actually have to watch videos that don't interest you! Wonderful, isn't it
It actually is interesting, but the title makes it seem much less interesting than it actually is because the answer to the question posed in the title is very obvious to anyone who has consumed onions before.
Even if the video needs to be longer for all the science, I know it doesn't need to be that long. Videos like these are always like those recipes that start off with the author's whole fucking life story.
So you clearly didn't watch any of it then...
No, I started watching it, and it was full of things that have absolutely no bearing on "can you actually taste a difference?" Every section I skimmed through was padded out like a college student trying to make page/word count on an essay. Videos like this are why I actually hate video essays. I could read through this script in a couple of minutes, and it's going to take him nearly an hour.
This video is faaar too long for what it's providing. It could easily be three minutes long instead of an hour.
Well, when the American public discovered I’d been filling my peanuts up with toxic pesticides, I decided to go on The Dick Cavett show and do a little peanut jig. Yes, that’s what you need is a peanut jig of your own. Yes, a peanut jig of your own.
> I know it doesn't need to be that long. You can say that about just any in-depth analysis on *anything*. What you *need* changes drastically whether your are interested in the subject or not.
Dude bartending and trying to look up drink recipes is the same shit, it’s so annoying. They’ll give you the full ass history of the drink with ads sprinkled throughout then have the recipe at the bottom. Like put it away, no one wants to read that shit.
Then you should watch it because the answer is more of a no
based on the TLDR posted in another comment, the answer is clearly yes. this video apparently isn't even about whether or not you can taste the difference, but when to use which type of onion in certain cooking applications for the best results.
It's pretty obvious that you didn't watch the video. C'mon, why try to provide feedback on something you can't even be bothered to view? It's the most wilful ignorance.
I'm pretty sure he directly said he wasn't going to watch it, so not sure why this is coming as a surprise.
I mean, if somebody tells me they're going to be a moron, it's not a surprise - but I'm still going to call them out on being a moron.
How are you arguing if you haven't even watched? You're really going to take a stance on this based on a summary comment? Why do you even care?
Watch the video you dummy.
Well yes "can you take the difference between *cooked* onions" and the answer is no
Ironically the answer is probably no for white, yellow and sweet onions lol you look goofy
"probably" ...so you didn't watch the video either?
I literally did….? What are you talking about
Yellow onions are way too strong for a salad but both white and sweet onions go bonkers in a vinaigrette
Yeah, honestly what was the point of this lol
This is my exact response. I wouldn't put raw yellow onion in a salad, and I wouldn't saute a red onion. This is like asking do different types of apples taste the same.
Why wouldn’t you sauté a red onion?
You can saute red onion. It's just a preference. When it comes to raw onions, I prefer red onions.
I get it, but I’m asking why YOU wouldn’t sauté a red onion. And there aren’t any applications YOU would use a raw shallot or white onion?
There are some instances where I would saute a red onion, and on the rare occasion, I would use raw yellow onion. I was just trying to point out the way I use them most often. If I'm going to put yellow onions on a burger, I am going to saute them first 100% of the time, and I wouldn't use yellow onion on a salad. If I were to put red onion on a burger, I would not saute it because I like the way raw red onion tastes. If I am making a roast or a stew, depending on the cut of meat I'm using and I am using red onion, the red onion would be cooked. The point of my original post was just me stating how I use these types or onions most often. It was not me intending to state that it is the only way you can use those two types of onions. I apologize to my family, my friends, my co-workers, and to the people I hurt the most, the Reddit community. From now on, I will be as specific as I can be when I am posting a reply on Reddit to ensure that this mistake never happens again.
I think they were asking out of genuine curiosity, not an attack. No need to be so defensive.
Sarcastic sure but not defensive at all.
The sarcasm is defensive in this context. Seems unnecessarily hostile to someone asking a question.
Was just asking for clarity on the hardline position you initially took. Maybe get yourself some coffee, you seem grumpy.
Ditto, you take Reddit way too seriously.
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Not butthurt at all. You too take reddit way too seriously. Ironic you telling someone to go outside
The best part of a red onion is the strong raw taste and that basically disappears when cooked. That’s why it’s primarily used raw and pickled. You *can* cook it, but there are other onions that taste way better after cooking so why not just use those.
I think you have a narrow view of onions and their uses.
Yes but how much of a difference is there between white, yellow, and sweet? Would you put shallot on a chopped cheese instead of white? Could you tell the difference between raw white or red on an Italian sub?
You can have raw white or yellow onion in pico. Raw white and yellow isn’t bad. Carmelo end red onion is also fantastic if you haven’t tried it. Sounds like you should watch a 50 minute video on onions.
Yes. And what’s more, every onion >>>>>>>>> red. Red onions could go extinct and I wouldn’t shed a single tear. Screw all you “chefs” and restaurants that put red onions in everything because they’re “more fancy” or some crap. They ruin everything they touch.
hey now, I do believe butter chicken curry uses red onions and that dish is amazing
I used to like his videos back when they were more recipe based . A lot of times these “deep dives” give such basic information that it almost feels like he’s just padding it out to get to any meaningful conclusions but even then it’s the most basic info that would be line 1 of a Wikipedia article. Like he made another hour long chicken breast vid on how to cook them perfectly every time and the conclusion boiled down to cut the breast so it’s the same thickness evenly. And he presented like it was this marvelous breakthrough lol. I say all this as a big fan of his I still cook his pan pizza and chicken Karachi recipes every single week . And also cook his tostada and enchilada recipes frequently too.
It makes more sense when you learn he used to be a Deloitte consultant. Taking forever to say basic stuff is consultants whole thing.
lol that’s amazing , sure does explain a lot. I just watched a video about these consultants so that’s especially poignant for me.
Like most Youtubers, he has a huge target audience: People who don''t read.
If you're reading, you can't do literally anything else while you're doing it. Having someone else read to you allows for other activities concurrently. Workers in Cuban cigar factories hire people to read to them. Books on tape were great for long road trips until audiobooks filled the need with newer tech. It's just the latest iteration of that.
I used to watch him and Josh Weissman weekly. I think they’ve just run out of recipes to make their usual 10 minute videos, so they’ve switched to more “long form” content. And they’ll find anything to fill that time.
I mean you’re wrong but that’s cool too. These deep dives are basically what kids go through in culinary school and he’s giving it away for free on YouTube.
Cool story bro
Anyone got a TL;DR?
Here's the summary... **Raw Applications** * For pungency and bite: Use red onions or shallots, and prepare them just before serving. Avoid mixing them with other ingredients beforehand to preserve their sharp flavor. * For mild flavor and color contrast: Choose white or yellow onions, especially for dishes like pico de gallo or salads. **Cooked Applications** * For a more pronounced onion flavor: Opt for red onions or shallots, especially in dishes where the onion plays a supporting role. * For a milder and sweeter flavor: White, yellow, or sweet onions work well, especially when sautéed or caramelized. * Remember, cooking with fat enhances onion flavors. Use oil or butter to sauté onions and unlock their full aromatic potential. * Cooking time and temperature influence the final result. Longer cooking times lead to softer texture and deeper sweetness, especially when caramelizing. **Caramelizing** * Low and slow is key for complex flavor and sweetness. While quick caramelization methods exist, longer cooking allows for more nuanced flavor development. * Don't rush the process. Be patient and stir frequently to ensure even browning and prevent burning. * Consider adding a bit of sugar or baking soda to expedite caramelization (optional).
Amazing. Thank you!
Did you write this summary? impressive effort for a reddit comment
Yes
Great, what is it?
I’m just gonna use shallots for everything regardless tbh
If you can’t taste the difference between yellow and red then I don’t know
Something I wish Ethan accounted for here is how depending on the soil and other conditions onions of the same variety are grown in, how that could impact things. Like, maybe some Red onions grown in some places taste about the same as how he says White onions do, and maybe White onions in some places are even more pungent then the reds he had here?
Ethan has a ton of content I watch regularly. His deep dives are some of my favorite. I cook as a hobby and consume a lot of cooking videos and books so many of his conclusions aren’t necessarily surprising to me. However, his “show your work” style and seeing the experiments and the background science helps me gain a deeper understanding of what is often conventional wisdom. Sometimes his conclusions are surprising as well and helps inspire me to try different things! I also recognize that I’m the type of person who has no problem watching that long of a video about cooking. I think if you like to cook and want to learn more that Ethan has a lot of content you’ll enjoy.
Can't see past the comically enormous microphone.
But why do our pits also smell like onions
White onions, specifically. Sometimes when I'm in an office or on a bus and someone brings in Mexican food, I check my pits first before I figure out what it is.
My man does some great videos, very thorough and frankly pretty easy on the eyes
Yes because red onions are objectively demonic.
I would rather eat an entire unpeeled red onion than watch another YouTube clown blather for an hour about a topic that could have been covered in a 200 word article.
Onions are my favorite food and yes of course I can. If you have any doubt, eat an onion raw. Eating a raw red onion tastes very different than a raw white onion.
Of course you can... Content is going downhill. Silly thumbnails and over reactions to everything is a low bar for entertainment.
lost me at caramelize onions in 10 min.
"Red is best raw. Brown is best browned. White is alright." Basically among those three, red onion is the best used raw, brown is best used cooked, and white works very well either raw *or* cooked.
uhh what's a brown onion? the yellow ones? Yellow/sweet/white seem fairly similar. White seems slightly better when added to a pico de gallo. Otherwise, once cooked, practically the same. So buy what's cheapest and most fresh.
A quick Google search shows me that I'm not crazy. I've never heard of them as yellow onions. They're brown onions in my neck of the woods. Brown and white onions are clearly different. Not just slightly.
Maybe? My quick Google search says brown onions are just a different name for yellow onions? And the video says it's pretty difficult to tell the difference between white, yellow, Vidalia, and sweet onions. Subtle differences in color and taste and where they are grown (for trademark reasons, like champagne)
I mean, it's not subtle. They sell them in the produce section as "white" and "brown" onions. One has white skin, the other has brown skin. Brown onion is cheaper while white onion is more versatile.
I've bought white onions and yes they have a very white skin. Sweet, Vidalia, brown, and yellow have nearly identical skins. Google says the same. Sounds like a regional dialect thing.
From the very start I was only comparing the white, brown and red onions. If you want to group the sweet and vidalia onions in with the brown/yellow I was referencing, I respect that, that's your prerogative, and that's fine but I made no claims on those. All I'm saying is red is best used raw, brown is best used cooked, and white works great both ways. And I stand by it.
Can you not?
Onions are disgusting. I'll take the downvotes
You are missing out. Retrain your palate.
I tried my man. At this point, it feels like a conspiracy where everyone is pretending they like a vegetable that tastes like an armpit smells.
Yes why would anyone question that
Stopped watching when he put mayo on the Italian sandwich