- Soak
onions in milk for a little while before frying, they’ll
turn out crispy and crunchy.
- To
brown onions faster, add 1/2 teaspoon of salt to the onions
while frying.
- If
you chop onions from the top, not the root end, you will
not cry. A wet onion is easier to peel than a dry one.
- To
get rid of "onion breath" - You can chew on fennel seeds
or coffee beans. You will have a "different" breath!
- When
buying onions, choose those that are heavy for their size
with dry, papery skins, and that show no signs of spotting
or moistness. Avoid onions that are soft or sprouting.
- Toothpaste
takes onion smell off your hands.
- Once
an onion has been cut in half, rub the left over side
with butter and it will keep fresh longer.
- Freeze
Onions - Chop onions into a size and freeze them in Ziploc
bags. They'should not be too wet at the time of freezing
otherwise they'll clump.
- Potatoes
rot quickly if stored near onions.To prevent potatoes
from budding, place an apple in the bag with the potatoes!
- Onions
- While frying,add a little milk to onions this will help
retain a rich color and prevent them from burning.
- Try
this little trick the next time you serve onions raw either
as a garnish or in a recipe. After chopping or slicing
the onion, place prepared onion in a bowl and fill with
water to cover the onions. Toss in a few ice cubes and
allow to soak for about 15 to 20 minutes, or up to 1 hour.
Drain well before serving. You will have the crispiest,
sweetest, best tasting onion ever.
- Deep
fried dish can be decorated with slices of lemon OR sliced
onions OR sliced Eggs.
When a recipe calls for adding oil, garlic, and onions
to a pan, always add garlic last. This keeps it from burning
and tasting bitter.
|
|
Homepage
RECIPES
EXPLORER 
Meat and Chicken 
Oil Tip, Tricks ::
