It is impossible to eliminate the importance of onion. But, with many different types of onions around the world, it can be challenging to know which varieties are best suited for which purpose. Chopped raw white onion adds a pop of freshness tacosWhile cooked at a slow pace, carmelized onions bring sweet depths to Hardik BrazisDuring this time, Ramp Get us buzzing about spring.
Onions are essential in countless dishes. In some cases, they have been in centuries, even millennia. Onion records are for the first dynasty of ancient Egypt around 3200 BCE, according to Oxford Companion to FoodToday, onions are widely available and often amidst the cheapest fresh yield in American grocery stores.
Below, we in many varieties of onion, from Plump Vidalias to Sor-like Cipolin, some of their alium cousins, such as garlic and relative newcomer Garlecks.
But first, some tips: Find onions with firm bulbs, and don’t worry whether their skin has dried mud. Onion root is vegetables, which means their bulbs develop underground. In grocery stores, you will usually find very clean samples, but onions purchased from the farm stand will probably show some dirt. Clean and dry the bulbs just before using them.
Appropriate Onion storage Is important. Plated in a dark, dry place, bulbs with thin skins, such as Spanish, white and red onion, will last for several weeks. Wrap green varieties – such as scalion aka green onions, chivs, and ramp – in a moist paper towel, tuck them into a sealable bag, and pop them into a crisper drawer of your refrigerator. Their shelf life is usually small, usually about a week.
When it comes to bite, there are some ways to reduce eye irritation. (It is caused by a substance called latrymatory factor.) You can try GoggleBut without crying about it is the safest way to cut an onion Make sure your knife is completely fast and honoredIf your hands smell onion after cooking, stir them under cold water and then rub them against the surface of the stainless-steel, such as a kitchen tap or a piece of silver pot.
