Do you wash onions or garlic? (Only onions/garlic, not fruits/veggies) (ingredients, odor)
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Saw on an international cooking show someone rinsing an onion, peel it and rinse it again with water. Same with garlic. Those two are the only things I don't wash regularly. Unless after peeling. I see powdery residue on my onions, but this is very rare. I do rinse everything else.
For this thread, I'm only talking about onions and garlic. Not fruits or vegetables, that can be another thread. Do you wash/rinse your onions and garlic? Do you wash both before peeling and after?
only to get any skin that might be clinging to either off.
I would strongly recommend washing the onions if you plan on using them raw. Handling the onion or garlic will transfer any pesticides or bacteria to your fingers. Peeling them will then simply transfer those residues to the inner layers. I always imagine some sticky-fingered kid with a cold had probably just picked up the onion ten minutes before me at the market.
I wouldn't worry about it if you plan on cooking the onions. And since garlic is almost always fried or roasted I wouldn't worry about it too much either.
Last edited by Astron1000; 09-25-2014 at 02:01 PM..
Saw on an international cooking show someone rinsing an onion, peel it and rinse it again with water. Same with garlic. Those two are the only things I don't wash regularly. Unless after peeling. I see powdery residue on my onions, but this is very rare. I do rinse everything else.
For this thread, I'm only talking about onions and garlic. Not fruits or vegetables, that can be another thread. Do you wash/rinse your onions and garlic? Do you wash both before peeling and after?
Yes... but only for my chicken broth. I rinse the onion before I cut the onion in half, and leave the skin on. The skin help enrich the color of the broth.
I wash onions. My favorite is spring onions - scallions. I buy them organic usually. If you look at them, they have dirt. So yes I wash them. I probably would not wash the kind of onions you are thinking of - those red or gold onions. They have that same type of skin garlic has. And no I do not wash garlic. You peel the dry outer part. Very unlikely there would be anything unhealthy or unedible when remove the peels. At some point I will add the red onions and gold onions to my diet. But I like scallions too much...
Green onions, yes; others, no. Not garlic, either.
Quote:
Originally Posted by Astron1000
I always imagine some sticky-fingered kid with a cold had probably just picked up the onion ten minutes before me at the market.
Your life will be a lot happier if you quit imagining stuff like that.
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