I made the mistake of putting all of the chopped onion in my macaroni salad before testing it. Now the onion taste overwhelms all the other ingredients. Any eas
I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect
Is it safe to first make sautéed onions and then cook raw (thawed) beef in the same pan? I plan on cooking the meat thoroughly (no pink), so I figured I
I realise the answer's probably subjective and might vary among individuals but in your experience, have you found cooking with shallots to be less 'gassy' than
I'm trying to ferment sliced red onions in orange juice with 6% salt. I used one tablespoon kimchi juice to start it. It was started Monday last week, but unti
I'm trying to get rid of textured vegetable protein taste. I usually blend onions, mix them with pre soaked TVP and bake resulting burgers right away. Now I'm
My girlfriend sliced into an onion this evening to find this, …this is weird to me. There are very few layers, the innermost layer was exceedingly thi
I was at a restaurant yesterday and I was surprised to get young onions (sorry for the direct translation from French oignon nouveau en botte - I added a pictur
All the white onions have been used for something else, all I have is the red onions, I would cook the red onions the same way, according to the directions, cor
So I am working on this recipe here. I have previously used this meal service, but I loved it so much I am making it again. But I don't want to pay for all the
I've noticed that when eating common 'sour cream & onions' potato chips, there is a distinctive, cheesy-like flavour that distinguishes the chips. What gi
Ruined my homemade cole slaw salad with 2 chopped yellow onions...very acidic and bad after taste. Recipe calls for the onions. How do I not r
I'm trying to make a stew with the least amount of ingredients. If I could just cook the meat itself that would be great but I think that would be frying or gr
When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the se
Among the flavours of onions, spring onions, shallots, leeks, and chives there is one that they share. Is there a name for it?
How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the
Why would a vidalia onion be purple? It smelled felt and looked normal otherwise.
Why do some recipes call for studding onions, i.e., cutting little slits in the onion and putting cloves in? For example, when I cook a big piece of meat like
When travelling at a campsite, our resident cook made a Bolognese, and for fun I asked the Italian campers what they thought about it (playing on the stereotype
I'm trying to find a reliable way to make a good base gravy for British Indian Restaurant (BIR) curry -- for those that don't know, this is essentially the adap