Onions
We know that chopping onions can make you cry, but their numerous health benefits should put a smile back on your face. There is also a way to reduce those tears that are caused due to the series of chemical reactions that releases propanethial s-oxide when cutting an onion.
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Avoid onions that have green sprouts, cuts, bruises, or any type of surface mold. Watch out for onions with a wet or slimy surface and finally, feel the neck of the onion. If the neck of the onion is soft, it is likely that the onion is in the early to moderate stages of decay.
Yellow onions are considered all-purpose and best for cooking.
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Fresh onions are an ideal choice for salads or lightly-cooked dishes. Caramelized onions can be prepared ahead of time and stored in the refrigerator for up to five days. In addition to being used in this potato salad, caramelized onions make an ideal topping for grilled meats, pizzas or poached fish.
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Prepare onions as close to cooking or serving time as possible. An onion's flavor deteriorates and its aroma intensifies over time.
Refrigerate onions 30 minutes before preparation to prevent tearing.
To remove the smell of onions, rub hands and equipment with lemon juice or salt.
Properly refrigerated, chopped or sliced onions can be stored in a sealed container for 7 to 10 days.
High heat makes onions turn bitter. When sautéing onions, always use low or medium heat.
