One of the most important ingredients in the kitchen , onions are used in just every nation's cuisine, adding a depth of flavor to dishes, although they are a delicious vegetable in their own right. Onions grow in a single bulbs or in clumps. They are sold as either dry onions or green onions. Dry onions are left in the ground to mature where they develop a papery brown skin; green (spring) onions are pulled out while young and the bulb is still small. Onions are also sold dried, as flakes, in a powder-like onion salt or as fried flakes.
Storage:
Store in a cool dark place, but not in the fridge as their strong odor will permeate into other foods. If stored correctly, they will keep for up to two months except for spring and red onions.
Cooking: Slicing onions causes the cell walls to rupture, releasing the sulphurous contents. When mixed with air, these turn into allyl sulphate, which irritates the eyes.
To remove the smell of onions from your hands, rub them with lemon juice or vinegar.
If frying onions, don't chop them in food processor as they release too much liquid and will steam rather than fry. To bring out their sweet flavor, sweat hem gently over low heat without letting them brown.
Types of Onions
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