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Quickly Explained: Cut the Onion Correctly

Simply chop finely diced onions

The best way to cut onions is with a sharp paring knife. A smaller knife is better for peeling and a larger vegetable knife for cutting. First, remove the thin peel of the onion, then cut the onion in half lengthwise, the root of the onion should not be removed.

Lay the onion cut-side down on a board and hold the narrow side – the base of the root – with your slightly bent fingertips. Cut the onion lengthwise into fine strips so that the root end remains whole and thus holds the onion layers together.

Cut the onion horizontally one to three times (depending on the size of the onion) until just before the root. The more often you cut here, the finer the cubes will be. Then cut thin slices vertically so that the onion falls into fine cubes by itself.

A slicer is best for slicing wafer-thin, whole onion rings, as you can never slice the rings so thinly and evenly with a knife.

Important: Onions should never be cut twice, which is why the chopping devices are not ideal for chopping onions. Cutting the onion several times can turn it gray and bitter.

Tip: If you have to cut a large number of onions, you can put a pot of water next to the work surface. The steam neutralizes the spiciness of the onion. A wet chopping board can also provide some relief from the pungent onion fumes.

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Food

Food Myth: Are Sprouting Onions Inedible?

Sprouting onions are difficult to avoid—even if you store them properly. After some time, the onion develops green shoots. In this article, you will learn what you can do with sprouting onions.

Sprouted foods are dangerous – many of us learned that at one point. But is that also true for onions? The myth that germinating foods are inedible probably stems from potatoes. Potatoes can be poisonous in certain stages of ripeness and are then no longer suitable for consumption.

However, germinating onions, like germinating garlic, do not produce any harmful substances. You can therefore eat sprouting onions without hesitation.

Germinating onions: you should pay attention to this

Germinating onions do not develop any toxic substances. So you can use them in the kitchen without hesitation. But you should keep this in mind when the onions sprout:

Consume them as soon as possible.
Germinating onions soften over time as the shoots eat away at their substance.
Older soft onions will begin to smell musty. This gives dishes an unpleasant aftertaste. Tip: Be sure to smell the onion before using it. Only overcook onions that smell fresh and pungent as usual.
For older germinating onions with little substance, you should only use the green onion shoots.

Here’s how you can use sprouting onions

Use sprouted onions preferably for cooking and frying. Since the onions are no longer so crisp, they taste better cooked than raw.

Sprouting onions should be consumed as soon as possible. Therefore, cook dishes that require a particularly large number of onions:

  • Potato goulash
  • French onion soup
  • Roasted onions
  • Onioncake

Tip: The young sprouts of the onions taste spicy and hot. Like the green of spring onions, you can use them in dips, herbal quark, or in salads.

Regrowing: Allowing germinating onions to grow

If you have a garden or balcony, you can also plant sprouted bulbs. The green shoots of the onions continue to grow back. This is called regrowing. You can harvest it continuously and cook it into delicious dishes.

Growing onions on the windowsill:

Place the sprouting onions in a small bowl filled with water.
Change the water daily.
Cut off the green shoots regularly and use them in the kitchen.
How to grow onions in a flowerpot:

Fill a flower pot loosely with soil.
Make a small well in the middle of the pot with your fingers.
Place the onion in the well, roots first.
Add some additional soil to the pot until the bulb is almost completely covered with soil. The tip of the shoot must look out of the ground.
Water the soil of the freshly planted onion.
Water the onion with a little water every two to three days.
Cut off the green shoots regularly and use them in the kitchen.

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Australia

Barramundi Fillets with Mango Salsa: Pan-sear barramundi and serve it with a refreshing salsa made of diced mango, red onion, cilantro, and lime juice.

Introduction: Barramundi Fillets with Mango Salsa

Barramundi is a delicious and versatile fish that is perfect for a range of dishes, from classic fish and chips to more sophisticated recipes like barramundi fillets with mango salsa. This dish is a wonderful combination of tender, flaky fish and a refreshing salsa made from diced mango, red onion, cilantro, and lime juice. It’s a great dish to serve to guests or to enjoy on a warm summer evening.

How to Pan-Sear Barramundi for a Perfect Dish

To create the perfect barramundi fillets, it’s important to know how to pan-sear them correctly. First, pat the fillets dry with a paper towel and season them with salt and pepper on both sides. Preheat a non-stick pan over medium-high heat and add a small amount of oil. Place the fillets in the pan, skin-side down, and cook for 3-4 minutes until the skin is crispy and golden brown. Flip the fillets over and cook for another 2-3 minutes until the flesh is cooked through. Be careful not to overcook the fish, as it can become dry and tough.

Mango Salsa Recipe: Easy and Refreshing

The mango salsa is a simple and refreshing accompaniment to the barramundi fillets. To make the salsa, simply dice one ripe mango, half a red onion, and a handful of cilantro. Combine these ingredients in a bowl and squeeze the juice of one lime over the top. Mix well and season with salt and pepper to taste. The salsa can be prepared ahead of time and refrigerated until ready to serve. It’s a great way to add a burst of flavor and color to the dish.

In conclusion, barramundi fillets with mango salsa is a fantastic dish to add to your recipe collection. It’s easy to make, healthy, and bursting with flavor. By following these simple steps, you can create a restaurant-quality meal at home that is sure to impress. So, why not give it a try and see for yourself how delicious this dish can be?

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Food

Onion Skin: 5 Amazing Uses

We usually throw onion skins straight into the trash. That’s a shame, because the dry shell and the outer skin contain a lot of healthy substances – and you can use them in many different ways.

I guess most people don’t think twice when they throw onion skins in the trash. The paper bowl is really useful and healthy. The inconspicuous onion peel and the outer skin layers of the onion hide fiber which, if consumed in sufficient quantities, is said to reduce the occurrence of heart disease, diabetes, colon cancer and obesity. Also: flavonoids, which are also said to have vascular-protecting and cancer-preventing effects, and other healthy substances.

1. Onion peel in the soup

A good way to use onion skins together with healthy ingredients: off to the soup. Simply add washed onion skins (we recommend organic onions) to the water when you cook a soup and fish them out again at the end. The onion peel is not only healthy, but also refines the taste and gives vegetable soups in particular an appealing colour.

2. Dye hair naturally

I’ve got an onion on my head, I’m a doner kebab?” Nonsense aside. Onion skins are actually said to be excellent (and without nasty smells) for natural hair tinting. If you want to get a copper shine without any unhealthy chemicals: Cover about a handful of peels of a yellow onion with half a liter of water (mineral water is recommended on some blogs) and bring to the boil. Simmer for five minutes, cool and strain.

Apply the toner to your hair after washing it and leave it on for some time (recommendations vary from 30 minutes to an hour). Repeat this process until you have reached the desired red-brown color intensity.

3. Onion skin stock for healthy plants

Onion skins can also be useful in the garden and for indoor plants. Simply pour a liter of hot water over about 10 grams of onion skins, allow to cool and strain. Then it’s time to water the plants. The onion skin tea provides them with nutrients and prevents mold growth.

4. Dye Easter eggs naturally

The bright colors of supermarket Easter eggs not only look unnatural, they’re also unhealthy. But it’s not difficult to avoid the artificial colors. Onion skins, for example, produce a beautiful, natural golden brown

5. Onion tea for colds

This tip is not just about using onion skins alone, but a whole onion – including the skin. Because of its expectorant and antibacterial properties, onion tea is a home remedy for treating a persistent cough.

Simply slice an onion with the skin on and boil it in about half a liter of water for at least five minutes. Drain the onion tea and drink it in small sips while it is as hot as possible. Sweeten with honey if necessary.

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