Introduction: Onions are flavorful and have a long shelf life. They are versatile in the kitchen, serving as both a seasoning and a standalone dish. Therefore, onions are a staple in every household. But eating a lot of them doesn't mean you know how to eat them properly. Recently, the American magazine "Cooking Light" published nine things you must know about onions.
Thicker flesh in spring and summer, spicier in autumn and winter. In the spring and summer, we can buy fresh onions. The outer skin of these onions is thinner, the flesh is thicker, they contain more moisture, and their spiciness is milder. Onions available in colder months are mostly storage onions. They are more pungent, have thicker skins, and contain less moisture.
Store in a dark place. When buying onions, choose ones that feel heavy in your hand, have dry, tight skin, no bruises, and no smell (because onions release an odor when bruised or cut). Store bought onions in a cool, dry, dark, and well-ventilated place. Never store onions in a plastic bag—this will cause the otherwise long-lasting onions to spoil quickly.
Purple onions are spicy, white onions are sweet. Common onions are divided into two types: purple and white. White onions have a tender flesh, high moisture and sweetness, and turn a golden color with a rich sweetness after long cooking. They are more suitable for eating raw, baking, or stewing. Purple onions have a slightly reddish flesh, a strong spicy flavor, and are suitable for stir-frying or making salads. Purple onions are more nutritious.
Sauté until slightly browned for a richer flavor. Onions bring a rich, primarily sweet flavor and a beautiful caramel color to dishes. The key to achieving this is slow cooking. The method is: pour a little oil into the pan, add the chopped onions, and heat them over low heat to allow them to slowly and fully release their sugars. Stirring occasionally prevents sticking, and covering the pot helps maintain temperature and moisture.
Raw onions provide a cooling sensation. Raw onions have a sharp taste, but it is these very compounds that have excellent health benefits, such as anti-cancer properties. If you want to get more health benefits from onions, eating them raw or in a salad is the best way. When eating rich and fatty foods like beef or mutton, pairing them with raw onions can cut through the richness and bring a fresh, minty sensation.
Salad can eliminate "onion breath." The sulfur compounds in onions are beneficial for health, but they have an annoying side effect—they can cause persistent "onion breath" in the mouth. Brushing your teeth may not be effective in this case. Try a salad instead. The enzymes in raw fruits and vegetables can neutralize the sulfur compounds and eliminate bad breath.
When to use onion powder. Besides pepper powder and ginger powder, onion powder has also appeared on supermarket shelves. However, the use of onion powder is quite limited—it lacks the rich flavor and sweetness of fresh onions. But it can be used when you don't want to use fresh onions, such as for breading, making dipping sauces, or baking cookies.
How to cut onions without crying. As soon as an onion is cut, its sulfur compounds react, making your eyes water. Here's a simple trick: chill the onion in the refrigerator for 10-15 minutes before cutting it. Also, the sharper the knife, the less likely it is to make you cry. Additionally, cut the root last, as it has the highest concentration of sulfur compounds.
Onions also have these relatives. Scallions (green onions): Many chefs only use the white and light green parts of scallions. Their flavor is milder than onions and becomes more tender after cooking. Chives: Adding a little to omelets or soups provides an onion-like flavor and a fresh aroma. Garlic: Garlic has less moisture and more sugar than onions. They share similar flavors and health benefits with onions.