© 2005 Steve Melton All Rights reserved
http://www.great-salsa.com
Onions are absolutely one of the most delicious and flexible
commodities you use in the kitchen. From savory steaming soups
to satisfying homemade salsa, onions play an important part in
our daily cooking.
Flavorful appetizers from onion dips to salad dressing, main
course casseroles, even the onion focaccia bread accompaniment
for dinner.
Buying onions is a simple task. Look for dry, papery skins with
no soft spots. You should also notice the absence of any strong
odor. A good dry onion will have very little to no smell to it
at all. If it has a strong onion odor the onion has already
began to turn bad.
Varieties of onion include, Vidalia, Texas 1015, Red, Green, the
Walla Walla from Washington and Maui from Hawaii. Sweet onions
such as Vidalia and Walla Walla are mellow enough to eat raw,
but they are excellent "baked" on the grill and served with
grilled steaks or burgers. Try them in the oven too.
Caramelizing onions during cooking will give a rich sweetness to
recipes, enhancing kitchen aromas and have everyone asking,
"What's for dinner?" Followed shortly by "fabulous, superb and
perfection."
Capt'n Salsa has an almost comical way of storing onions, but it
really works.
Grab an old pair of your wife's panty hose, cut off the legs.
Now you simply drop an onion down into the leg of the hose and
tie a knot directly above the onion. Repeat this process until
each onion is secured and hang the hose in a cool dry, well
ventilated space, out of direct sun light.
To remove the onion, simply cut the hose with a pair of scissors
right below the knot and the onion easily falls out. You should
be able to keep your onions for about three months.
Kosher salt is one of the best things to use to remove the smell
of the onion from your hands. Wash your hands using a little
dish washing soap, water and about a teaspoon full of salt. Any
salt will do, I just like the course texture of the kosher salt.
Rinse your hands and repeat if necessary.
Tears when you chop those onions?
How do you get rid of the tears? Here are a few simple
suggestions to "ease your pain."
You can place the onion in the refrigerator for about thirty
minutes prior to chopping or if you are in a hurry toss them in
the freezer for about four to five minutes. The cold will tone
down the sulfur compound in the juice of the onion. In addition
be sure to use the sharpest knife possible to expedite your
chopping chores.
About the author:
Steve Melton, aka, Capt'n Salsa has a vast collection of
homemade salsa and Mexican Food recipes at his web site,
http://www.great-salsa.com discover the Magical Secrets to
MouthWatering Mexican Food, too. Visit today for a delicious
winter time tomato salsa recipe. Remember Life is better with
Great Salsa.
