Timeline for Why use onions in cooking?
Current License: CC BY-SA 3.0
15 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| Mar 29, 2016 at 22:59 | comment | added | wedstrom | @Jeromi Very true! (Insert shameless plug for onion powder) | |
| Mar 29, 2016 at 9:41 | history | edited | ElendilTheTall | CC BY-SA 3.0 |
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| Mar 27, 2016 at 6:23 | comment | added | Dawood ibn Kareem | Be aware that asafoetida has quite an after-taste. Several hours after eating it, you'll know that you had the stuff. | |
| Mar 26, 2016 at 19:58 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Mar 26, 2016 at 9:40 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Mar 25, 2016 at 7:19 | comment | added | David Richerby | "Their purpose is flavor." Not only that. For example, onions act as a thickening agent in many sauces they're included in. | |
| Mar 24, 2016 at 22:43 | comment | added | SnakeDoc | @Joe like I said... essentially impossible... so many foods use onion components. | |
| Mar 24, 2016 at 21:51 | comment | added | Joe | @SnakeDoc : it's possible to hate all onions -- I know someone who's allergic to all alliums. (makes it really hard to go out to eat, unless you only eat desserts) | |
| Mar 24, 2016 at 20:10 | comment | added | SnakeDoc | Avoiding onions in cooking is essentially impossible. There is no single "onion flavor", so it's also essentially impossible to hate all onions. For example, I can't stand eating slices of tomato on a burger, but I sure do love ketchup, pasta sauce, salsa (even pico de gallo), bruschetta, etc. It depends how you use and/or prepare the item. | |
| Mar 24, 2016 at 18:50 | comment | added | Joe | My neighbor insisted that she hated onions ... but I came to find out that she either wasn't cooking them enough (still partially raw) , or cooking them too hot (and burning them some, while leaving the middle raw). Once she learned to cook them properly, she stopped avoiding them. | |
| Mar 24, 2016 at 16:21 | comment | added | Catija | For me, raw=bad, regardless of the type of onion. Almost any onion family item cooked is fine, though I'm still not a fan of green onions. | |
| Mar 24, 2016 at 15:48 | comment | added | Cascabel♦ | Yup - a lot of people truly believe they can't stand the taste, but are totally okay with invisible cooked onion flavor, e.g. in broth/soup. So before you worry about modifying recipes, it's important to figure out what it actually is you don't like. | |
| Mar 24, 2016 at 13:42 | comment | added | Prof. Bear | This is correct. Onions are one of the most popular aromatics and help to establish a base flavor for many dishes, typically it is a sweetness as that is what onions impart. The main question is if you actually dislike the flavor or if it has more to do with the texture and earthiness of the onion. I have this issue, so I can cook with them no problem, but I can't stand to even get a sliver of them in my bites or the texture just ruins it for me. My usual solution is to use them in large enough pieces that they can be removed after imparting flavor and supplementing with onion powder also. | |
| Mar 24, 2016 at 10:40 | history | answered | Jolenealaska♦ | CC BY-SA 3.0 |