For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's
Since I only cook for one or two, I will tend to buy an onion and only use part of it, and then keep the rest in the fridge. Sometimes it will be a while before
What exactly is the chemical reaction that occurs when you cook Star Anise with Onions? According to Heston Blumenthal doing this intensifies the flavour of me
Most recipes call for onions when marinading steak, but...why?
I was wondering if there is a way to remove the onion layers in an intact way so they're not broken or damaged. I've done this before by slightly baking the oni
It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and waste
I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredien
Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions cou
I cooked a pot of beans with some red onions last night. Today for lunch when I got them out of the fridge, all of the onions had turned a blue/green colour!
Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it. The result is a mashed cauliflower that has the
Santa got me an onion saver this year. It's essentially just a plastic container for a cut onion. Does this differ in any meaningful way from a plastic bag or T
One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it
I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors eve
For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I
So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amou
Possible Duplicate:A definitive method of dicing an onion Do I first cut it in half or do I make crosswise incisions before chopping
I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them o
By size or weight - I never seem to know ...
I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off. Does