I want to know how I can store chopped onions for 2 weeks? I have a cook-out coming up and I need to get ahead of things.
I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these
I bought onions from a truck passing the streets in Mexico and even after peeling the onions smell like manure all the way to the core. Is this normal? If so,
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the
I batch pan-fried a paste of onions and tomatoes for using them in future dishes. I love the flavour of garlicy onions and tomatoes! How can I make their flav
Whenever I cook a dish with either no meat, or when I can't get any of the juices from the meat, I tend to make a gravy based on onions. I'm wondering what alt
I've been using Hello Fresh for a while now and many of their recipes include the step: "Trim and thinly slice scallions, separating whites from greens." Looki
I'd like to make a bar that consists of fried, crispy onions (also known as “Bawang Goreng”) that are glued together. The glue should be edible and
I usually make vinaigrette by adding typical ingredients (garlic, a mix of olive and oil, etc.) and mixing all that together with a blender. I once added (I am
A Pakistani dish I am learning to make calls for fried onions as an ingredient. The recipe says "golden fried onions" and later "fried onion paste", referring t
Many (most?) recipes ask that you sauté onions before adding other ingredients when making soups, stews, or other dishes that contain lots of liquid (as
As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan. So is there a trick to avoids this sweetening, maybe k
I've been following all the rule books on how to cook fresh/thawed octopus, specifically to "frighten" the octopus before cooking. The "frightening" is a quick
I can caramelize onions, garlic, and ginger over 30 minutes, stir frying. But this requires me to stand in front of the stove for 30 minutes. Instead, I prefer
I recently learned that if you put a bit of sodium bicarbonate on onion when frying it, the onion will literally melt away. This is absolutely amazing, and I lo
So, my girlfriend absolutely loves garlic, but hates onion with a burning passion. I'm reading up on this - they're both allium vegetables, an
I forgot to fry the onions before grinding it. Now I have added the ground raw onions with masala to make semi liquid sambar(gojju), how do I get rid of raw sme
I just moved to the UK from the USA, where we had access to all sorts of onions (being in Texas): yellow onions, green onions, shallots, red onions, white onion
I have a lamb stew recipe which I'm trying to adapt for my sister, who can't eat onions, garlic, or other alliums. Usually when I need to substitute for garlic
It’s very common to begin a recipe by sautéing onions. But are there any recipes where you instead simmer them in a liquid, to get a different flav