The content of the article
Universal, spicy, immunoprotective product is familiar to every consumer. It is also known that the onion can be bitter and "bring to tears." But this does not stop the housewives to apply it in many areas. However, it is more convenient to eat it in food and in medicine without bitterness.
Ways to get rid of bitterness
As a rule, home cooks use 1-2 methods of getting rid of the bitterness of onions. Ways to remove a pungent taste a little more. It is chosen depending on in which dish the onion acts as an ingredient. Surprisingly, the taste of the culinary product also changes from the method of removing bitterishness.
In hot water
Peeled onions peeled in cubes or half rings according to the recipe, put in a deep bowl and pour boiling water. Leave for 3-5 minutes in hot water. Optionally, in order to “cool” the product, it can be doused with cold water, previously laid on a colander and leaving it there until the liquid disappears. It is worth noting that with this method, the onion becomes a little soft, translucent. It is difficult to notice such a “dressing” in a dish, therefore it is suitable for non-vegetable lovers.
Convenient for "winter" salads: "Mimosa", "Vinaigrette", "Olivier", where onions are far from the first place, but as a supplement.
In cold water
Cut the peeled onion head in a convenient way - to your taste, send to a deep bowl, generously sprinkle with salt (about 1 tablespoon of salt per medium onion), pour cold running water to cover the onion and salt. Allow the solution to stand for 15-20 minutes. Then wash the onion from the salt with running cold water as well.
With this remedy, bitterness goes away, but the onion remains crispy, the appearance does not change. Suitable for "summer" salads with fresh vegetables and dressing with olive or vegetable oil, and as an independent dish.
Using microwave
It is considered the fastest way to rid the onion of bitterness. Place the cut or whole cleaned head in the microwave and withstand heating for 10 seconds at medium power. However, if the method is applied to a whole onion head more than average, then it is worthwhile to reduce the power and extend the time spent in the furnace. The taste of onions, with the exception of removing bitterness, color and texture do not change. The only product can be comfortable to eat at a warm temperature.
This method is suitable for all types of dishes, and, most importantly - for using onions as a therapeutic ingredient. Since there is no contact with water, all the healing properties of onion juice remain.
Using marinade
There are a lot of marinade recipes. However, there is a basic one - with a minimum of ingredients. Onion, previously peeled, cut into rings, put in a deep, narrow container. Add 1/2 teaspoon of sugar, 1/3 teaspoon of salt to the vegetable, 1 tablespoon of lemon juice (can be replaced with citric acid on the tip of a knife), pour the mixture with an incomplete glass of room temperature water, mix with a wooden or silicone spoon or by hand. Allow to marinate for 20-25 minutes in the room. Over time, remove the onion from the marinade, you can rinse with boiled water at room temperature or not “rinse” the marinade. Onions have a sweet, spicy taste.
Pickled onions are indispensable for enhancing the taste for meat dishes, especially for shish kebabs or tandoor meat, as well as its sweet-sour feeling is appropriate in a classic Greek salad.
It is emphasized that the first three methods maintain a neutral taste of onions. However, in addition to the lack of bitterness, pickled onions also have a specific taste. Fans of the red variety pickle it for an independent dish.Such a quick and tasty dish will also serve as a prevention against respiratory diseases!
Video: so that the onion is not bitter - the hostess in every kitchen
Submit