Types of Onions: Onions come in three main types: white, yellow, and red. Additionally, dried onions are also part of this group. The choice of dried onions depends on personal cooking preferences, with the red onion offering the strongest flavor and the white onion being the sweetest.
Choosing Onions: When selecting onions, look for bulbs with thin, shiny, and evenly-colored skin. The onions should feel dry and firm to the touch. Avoid onions with sprouts, soft or hard spots, and uneven color, as these may indicate they are not fresh and could be bitter.
Storing Onions: To properly store and preserve onions, keep them in a dry and airy place away from direct sunlight. Onions can quickly mold in damp environments. If storing onions in the refrigerator for an extended period, wrap each bulb in foil to keep them dry and protected from light.
Avoid Storing with Potatoes: Do not store onions together with potatoes, even in the refrigerator. The moisture released by the potatoes can cause the onions to spoil and mold quickly.
Prepping and Using Onions: After cutting onions into slices or wedges, it is best to use them as soon as possible to prevent oxidation and bitterness. If storing sliced onions for later use, seal them in a glass container or double-wrap them in plastic wrap and refrigerate. Sliced onions can last for up to one week with this storage method.
Preserving Red Onion Color: If using red onions and wanting to preserve their color in a dish, add a bit of acidity, such as a few drops of lemon juice.
Storing Half an Onion: To save half an onion, cut it in half and use one portion. Keep the remaining half with the skin intact, tightly wrapped, and stored in the refrigerator.
Reducing Onion Pungency: To reduce the pungency of onions in salads, slice them and soak them in cold water (ice water) for approximately 30 minutes. Drain them in a colander to remove excess water, pat them dry, and use them as usual. This method will result in less pungent and crisp, sweet-tasting onions.
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