How long can blended onions stay relatively fresh?
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 thinking of leaving the mix of blended onions and TVP for an hour or so so that TVP is fully infused with onion flavour.
Best Answer
In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle.
Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.
Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.
There is a well known marinade working with onions, garlic etc: Bulgogi marinade.
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Can I blend onions?
Simply peel the skin off your onion and quickly cut it into quarters. Put these quarters in your blender, and pulse the onion until you're satisfied with the texture. Blenders that include a smaller container are perfect for this quick task.Can you fry blended onions?
You have to add a little water to steam up the mashed onion, and some Olive oil to get a decent fry before the cooker shuts off. After 3 or 4 fry cycles, you get a nice, tasty brown caramelized puree. Probably could use a fry pan instead of a rice cooker, but I like the way the cooker turns off before burning anything.Can you blend caramelized onions?
Once they're nice and golden-brown, tip the onions into a blender and add another sprinkle of salt, a good bit of black pepper, two more tablespoons of olive oil, the lemon juice and the water. Drizzle in the remaining tablespoon of olive oil and more water, as needed, until you have a silky-smooth puree.5 Ways to Store Onions for Long Term (Weeks, Months, or 1 Year) 🧅 CiCi Li - Asian Home Cooking
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