cooking classes so I've heard many different ways and things that people do
to prevent themselves from crying. Years ago I used to joke around saying
that if you are REALLY sensitive to onions -
you could always try swimming goggles. Low and behold- years later
there are goggles now made for cutting onions.
Let's see,..... some of the things people have shared with me through the years
as far as what they do to prevent from tearing up while cutting onions.
----- chew gum while your are cutting, bite down on some bread,
freeze the onion for a few minutes to harden it a little bit,
light a candle so that the flame eats up the gases that are emitted from
the onions' membranes as we cut into them, buy already cut frozen onions,
have your husband cut them and so many more...
my most memorable comment and tip on how to prevent crying from onions
was: " have a man do it because men are not as sensitive as women"
hahaha, the man who said this comment was actually being serious because when
his wife cut onions - they always make her tear up and they never seem to bother him.
For me, I always rinse them in cold water and that seems to always help me.
If I'm cutting pounds and pounds of them for a catering gig, I have them sit in a
bowl of cold water with their skin on as I cut one at a time.
I'm assuming you already know that there are different types of onions
but do you know which one is good for using when?
Here is a basic breakdown of what's what in the onion world.
The most common onion is the yellow onion.
They are the best all-around onion, good for sauces, soups, stews,
meat roasts and braised dishes.
Next, there is the sweet onion, this onion looks similar to the yellow onions
but often are lighter in color and the skin isn't as thick as the yellow onion.
They are best for frying, making onion rings, creating gratins and roasting veggies.
The white onion is the crunchiest of them all and has the sharpest zing.
They are good for putting them in salsas, chutneys and stir-fry dishes.
The red onion is best for eating raw especially in sandwiches, salads,
pickled dishes and using when making guacamole.
The last type of onion I'd like to share today are the shallots.
Shallots are the smallest and just like their size- they are milder and more subtle.
They are good when used for vinaigrettes, garnishes and egg casseroles.
Zestfully, Let's Cultivate Food
