I love onions, do you?
Onions consists of load of natural sulfur, vitamins, minerals, fiber, as well as antioxidants. They help avoid as well as deal with a number of different kinds of cancers, however, you need to consume onions raw to get the entire health advantages from them. The main reason raw onions be more effective for you personally raw is really because when you cook them they will drop their sulfur as well as dietary content
Do you know the different types of onions? Do you which one to use for your cooking?
I sure didn’t. Let me share with you what I found.
This is best for frying. Use for onion rings, gratins and roasted vegetables
Red onion: Love this is my salad, best for eating raw. Use it for guacamole, pickled onions, put it in your salads and sandwiches.
White Onion:This is the crunchiest and has the sharpest zing. Use it in your salsas, chutneys and stir-fries.
Onion: Best all-around cooking onion. Use for meat roasts, braised meat, sauces, soups and stews.
Shallot: This is milder and more subtle. Rich in flavonoids and phenols, shallots are often used as a flavour enhancer or a main ingredient by itself in a wide range of dishes from all over the world.
What is the difference between Shallots and Onions?
- Shallots are milder in flavour than onions, with a hint of garlic.
- Shallots are less pungent than onions which carry a more intense flavour and a strong aroma.
- Onions are typically served cooked which help temper their strong flavour. Shallots are more flavoursome when served raw in salads, vinaigrettes or sauces where its mild flavour can be properly showcased.
- Although both onions and shallots produce edible foliage, onion plants grown for scallion don’t usually produce bulbs. Shallot plants produce both scapes and bulbs.
- Onions form one large, single bulb. Shallots grow in clusters of small bulbs.
- Onions are typically harvested in summer from either fall- or spring-planted sets. Shallots are usually planted in fall for harvesting in summer.
- Shallots are known to contain more flavonoids and phenols than onions.
Have you ever been preparing dinner all by yourself and someone walks in, takes a look at you, and asks “Is everything OK?! Did somebody die?!” You laugh through the tears and say, “Oh no, I just cut an onion!” that is a common thing that usually happens to many people while cutting onions.
Those pesky, stinging tears that go along with chopping up an onion are such a pain. Luckily though, these tears can be easily avoided if you know what you’re doing and you have the proper equipment.
So why do onions make you cry in the first place? Well, it’s all about the enzymes. Cutting into an onion breaks cells, and causes different enzymes to interact with each other to produce a whole new enzyme. This enzyme irritates your eyes, which creates tears.
Hope you find this useful, happy cooking.
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