The post Everything Onions: A Complete Guide to This Culinary Staple appeared first on falafelandcaviar.com.
]]>It’s hard to go wrong when cooking with onions—heated with a little oil or butter and salt, they can lend a complex sweetness to any dish that they’re a part of. Raw onions have a spicy bite that very few other ingredients can bring. With so many different types to choose from, it can be tricky to know which variety to use when. We’ve created a guide to help clear things up so you’ll always know which onion to choose.
Yellow onions are typically considered to be the most flavorful and work best when cooked in dishes like soups and stews. They’re a great “all-around” onion that you can’t go wrong adding to any hearty dish.
Red onions have a light, peppery flavor that’s generally lighter than other onion varieties. As a result, they can be added raw to everything from salads to salsas. They’re also delicious when pickled with a little white wine vinegar.
White onions are the blue jeans of the culinary world—they’re incredibly versatile and can fit in almost anywhere. Feeling fancy? Heat them slowly with some butter and salt to create golden caramelized onions. In the mood for something casual? Chop them up and throw them in some guacamole to enjoy with tortilla chips.
The post Everything Onions: A Complete Guide to This Culinary Staple appeared first on falafelandcaviar.com.
]]>The post Tips for Making the Best Onion Rings appeared first on falafelandcaviar.com.
]]>In order for your onion rings to have the right texture, it’s crucial that you fry them at the correct temperature of 350 to 375 degrees Fahrenheit. Don’t do any guesswork with this, but rather use a frying thermometer so you can be sure of the exact temperature of your frying oil.
By frying your oil in small batches, you can avoid your onion rings sticking together and being overcrowded to the point that they lower your oil’s temperature, which (as you know from above) would be a big mistake.
When draining your cooked onion rings, don’t place them directly on a paper towel, which can make them soggy. Instead, let them dry on a wire cooling rack with paper towels placed underneath if you need someplace to catch the oil.
The post Tips for Making the Best Onion Rings appeared first on falafelandcaviar.com.
]]>The post Everything Onions: A Complete Guide to This Culinary Staple appeared first on falafelandcaviar.com.
]]>It’s hard to go wrong when cooking with onions—heated with a little oil or butter and salt, they can lend a complex sweetness to any dish that they’re a part of. Raw onions have a spicy bite that very few other ingredients can bring. With so many different types to choose from, it can be tricky to know which variety to use when. We’ve created a guide to help clear things up so you’ll always know which onion to choose.
Yellow onions are typically considered to be the most flavorful and work best when cooked in dishes like soups and stews. They’re a great “all-around” onion that you can’t go wrong adding to any hearty dish.
Red onions have a light, peppery flavor that’s generally lighter than other onion varieties. As a result, they can be added raw to everything from salads to salsas. They’re also delicious when pickled with a little white wine vinegar.
White onions are the blue jeans of the culinary world—they’re incredibly versatile and can fit in almost anywhere. Feeling fancy? Heat them slowly with some butter and salt to create golden caramelized onions. In the mood for something casual? Chop them up and throw them in some guacamole to enjoy with tortilla chips.
The post Everything Onions: A Complete Guide to This Culinary Staple appeared first on falafelandcaviar.com.
]]>The post Tips for Making the Best Onion Rings appeared first on falafelandcaviar.com.
]]>In order for your onion rings to have the right texture, it’s crucial that you fry them at the correct temperature of 350 to 375 degrees Fahrenheit. Don’t do any guesswork with this, but rather use a frying thermometer so you can be sure of the exact temperature of your frying oil.
By frying your oil in small batches, you can avoid your onion rings sticking together and being overcrowded to the point that they lower your oil’s temperature, which (as you know from above) would be a big mistake.
When draining your cooked onion rings, don’t place them directly on a paper towel, which can make them soggy. Instead, let them dry on a wire cooling rack with paper towels placed underneath if you need someplace to catch the oil.
The post Tips for Making the Best Onion Rings appeared first on falafelandcaviar.com.
]]>