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PS: Worse mistake a cook can make is chopping an onion and putting into a dip
or a salad....where it over powers the flavors
and can actually burn the tummy a bit. (Ruins the palate for awhile)
Solution:
Chop or slice the onion and place in a bowl of ice water for 10 minutes while chopping other things.
They will turn as sweet and mild as ever.
OR prepare an onoin for future use by peeling it, root off, cutting a big
one in half or quarters...and storing
it in a baggie in the refridgerator.
Voila! SO much milder...ready for any salad.
Great topic!
thanks for the tip. I am going to give this a try. We are never to old to learn and they say, you can not teach as old dog new tricks? Little do they know.
PS: Worse mistake a cook can make is chopping an onion and putting into a dip
or a salad....where it over powers the flavors
and can actually burn the tummy a bit. (Ruins the palate for awhile)
Solution:
Chop or slice the onion and place in a bowl of ice water for 10 minutes while chopping other things.
They will turn as sweet and mild as ever.
OR prepare an onoin for future use by peeling it, root off, cutting a big
one in half or quarters...and storing
it in a baggie in the refridgerator.
Voila! SO much milder...ready for any salad.
Great topic!
I like a little raw onion(red especially) in my salad. I don't want it muted. So really can't say it is the "worse" mistake a cook can make.
Different strokes for different folks.
I like a little raw onion(red especially) in my salad.
I don't want it muted. So really can't say it is the "worse" mistake a cook can make.
Different strokes for different folks.
If it is very thinly sliced, freshly peeled I can maybe take it.
But, you are right...different strokes. I do love onions.
A warmed artichoke dip in a crock pot at a Gallery opening was ruined bec the owner
didn't know to do the 'cold thing'...all you tasted was strong onion...no other flavors...
you would have loved it...
Many didn't, tho. First bite, you knew.
I cook with yellow onions for their robust flavor, I use sweet onions when I'm preparing a dish that requires a mild raw onion (burgers, sandwiches), and I use red onions for pickling and when I want a bit of "heat" in raw onion dishes and salads.
I avoid using white onions entirely, unless they are very young - I find them bitter.
I could have written this. Love a nice slice of Vidalia on a burger.
I use red onions in salads; otherwise, I buy the regular yellow onions for soups and stews and pot roast.
Oh my, have you ever really tasted the wonder of a great sweet onion? Our favorite in Vidalias which are only available in the spring, but there are other wonderful sweet varieties year around. A yellow onion is what we use for cooking and the reason for red onions, in my opinion, is simply for looks. I don't think they are much different than a standard yellow onion but they are pretty and sometimes more mild. We use them in salads and sometimes on a sandwich. I am a huge onion user. Rarely do I use white onions, I am not crazy over the taste and they are usually more expensive. I have no idea why.
...you remember? Smucker's 100 y/o birthday greeter persona/1st McDonalds Clown? eat a Vidalia Onion like an apple on air.
If I am caramelizing, I use reds. I love love love the flavor when it's deliciously browned.
If I am charring, such as on grill etc, I use white. I love the bite of the white onion with the meats. It holds up to grilling as well.
For rest of the dishes, I cook with small yellow onions. It's the nicest combo of being sweet without being too sweet. It sautes quickly but doesn't turn to mush.
Sweet onions I rarely use, too sweet for me. At least the ones we get here. Plus no or too little onion flavor for me personally.
I actually prefer to use shallots for most things as it's my absolute fave. I have all kinds of shallots, fried, baked, dehydrated and fresh in my pantry at all times. (I got the first three at the Asian markets)
I don't use red onion in cooking or salads, it is too sweet for me and Mr. CSD.
We prefer the flavor of the onion adding to that particular dish so when cooking I use white or yellow onions.
In the early spring you can find young vidalias with the green stems attached (the bulbs are a bit larger than a golf ball). Remove the root threads, sprinkle with olive oil, and toss a bunch of those on your grill and let them cook until soft. Season with salt and pepper, some folks also drizzle with balsamic vinegar or lemon juice - what a yummy treat.
All onions can caramelize, some better than others etc. So not only reds, but I personally prefer only reds when I caramelize.
Especially for french onion soups or souvlaki.
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Solution: 
I saw Willlard Scott ...
