Do you know the difference between a scallion and a shallot?
They are both alliums. Yes, we are talking about onions. That wonderful
vegetable that has been with us since the Bronze Age, dating back to 5000 B.C.
In the Middle Ages, onions were so important people paid their rent with them.
These days, most of us just like to eat them.
Scallions are
really baby green onions or immature onions that do not form a bulb. Shallots
are a two-clove onion that are purple and white and have a more delicate, musky
and nutty scent. They are usually found in a mesh bag at a premium price.
The common onions
come in three colors: white, yellow and red. The white ones we see used most
often in Mexican food. The red ones are often tossed with salads, but are
becoming more popular in general cooking. It is interchangeable with the yellow
onion. The yellow one is the most popular for cooking, with its rich color and
flavor bringing that signature taste to French onion soup.
Sweet onions have
a higher sugar content and are milder in flavor. These are the 1015, Vadalia
and noon onions. These you can bite into
raw and eat.There are two combinations using onions that are cooking basics. In
French cuisine, a mirepoix is made up
of chopped carrots, celery and onions. In Cajun cooking, the combination of
bell pepper, celery and onion is called “the holy trinity.” These are the go-to
combinations for starting many dishes.
When a recipe
calls for one large onion it usually means about one cup chopped onion. If it
calls for a medium-size onion that would be about 3/4 cup chopped onion. When
buying onions, choose ones that have absolutely no smell. If they smell they
are probably bruised and will not keep very long. Look for ones that feel heavy
for their size with dry papery skins. Store your onions with good air
circulation around them. Do not put them with your potatoes. The onions will draw moister away from the
potatoes and cause them to shrivel and dry out.
One way to store
onions is put them in a mesh bag or tie them in old clean stocking (remember
panty hose?). Drop one in and tie a knot; drop in another and tie another knot
and continue until all of your onions are stored. When you need one just take
your scissors and cut one off. This time of year, with fresh onions available
in local farmers markets, take the time to stock up. Properly stored onions
should last up to three months.
Onions give a
savory and aromatic quality to food, but cutting and preparing onions can be
another story. There are many tales of how to avoid tearing up while processing
onions. If you need a chopped onion, use a food processor. The closed container
helps significantly. If you chill the onion before cutting this also helps. Put
them only in the door or vegetable crisper just until chilled, as very cold
temperatures will destroy the savory flavor. Peel the outer papery skin before
refrigeration. Be sure to put the onion in a closed container or wrap it
tightly. You don’t want that onion to share its aroma with other foodstuffs in
the refrigerator.
After prepping
your onions you will want to rid your hands and cutting board of the lingering
odor. Old fashioned baking soda that everyone has in the kitchen will do the
trick. Simply make a paste in your hand with a small amount of baking soda and
a few drops of water. Wash your hands and then do the same for your cutting
board. Don’t forget your breath after eating raw onions. Parsley will take care
of that problem. If you are dinning out that cute sprig on your plate is there
for a reason. Just chew a small piece to get rid of the pungent aftertaste. If
at home just put parsley in anything you are preparing. It aids in digestion,
too.
TIP: To caramelized onions put a teaspoon
of butter and a teaspoon of olive oil in a cool skillet. Warm it just slightly over
medium heat. Add onions and watch carefully stir frequently. Do not let the
onions brown. This will take 5 or 6
minutes depending on the amount of onions. The resulting flavor is worth the
time. Use this in many recipes or just as a finish on top.
If you have questions or just want to chat I can be
reach at PatsChat@livingston.net
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