not imagine cooking without onions, just seems to me impossible to cook without onions. Most visitors to the Desktop, I am sure, agree with me and I can almost bet that with the onion is garlic, which, I confess, sometimes I waive I am not very fond of him, I like a discreet touch of garlic in food, but when there is not a clove of fresh garlic at home took his place, without much regret, and garlic powder.
Both ingredients have an enormous responsibility to give flavor and tasting the dishes, but while I find fascinating textures of raw onions, fried, roasted, caramelized or whatever that includes, when it comes to garlic, I prefer not to run into whole teeth, not even a bit. Oddities I have!
Chop, slice or fillet onion is one of the recurring activities in the kitchen. Everyone has their own style and his knife or other utensil to do it. I think all the chefs you see on TV has a segment dedicated to the art of chopping onions look so easy! However, some people like to do anything the kitchen, washing dishes or pluck a chicken, rather than chop onions, then do not like to mourn. Even when a person is easy to tear, shed a few tears or a whole stream of onions, I'm sure it does not affect him much.
If onions make us mourn
On the other hand, there are several tips to not mourn, as pointing Laura Esquivel, author of Like Water for Chocolate when says "I suggest you put a small piece of onion in his head to avoid the annoying tearing that occurs when one is cutting it." There who advise cutting the onions cool, because that way not so easily evaporate substances that cause watery eyes, and chop them very close to a water source. Surely there will be many more tips do any work? Never mind tears, again, when the dish is rich with the flavor, aroma, texture and appearance of the onion.
Desflemar onions
Finally, if the onion is part of a salad is indispensable cut into slices or thin crescents. If you want the flavor is less can desflemar strong, for which sufficient dip sliced \u200b\u200bonion for five minutes in a pan of water and a little salt and drain the water, rinse and go.
onion rings
If you are going to make onion rings cuts should be thicker. We must remember the onion rings flour before adding the mixture to batter, this will be put flour, seasoned with a little salt and pepper in a plastic bag, which will be introduced, shaking so that only adhering a thin layer of flour. The mixture can be prepared with a cup of flour, a cup of mineral water or beer, fast mixing and breaking up the lumps. Season with a little salt, pepper and Worcestershire sauce. We introduce the onion rings and fry in abundant oil, as are golden placed on absorbent paper.
onions of all colors and sizes
If the dish calls for chopped onions will go try that the cubes are evenly matched for frying when you do not burn are smaller. Onions to accompany grilled steak can be grilled directly on the coals or on a griddle or a grill, when lists just a few grains of salt spray and a splash of lemon. Red onion with a touch of habanero and cumin for roasted suckling pig is delicious.
onion soup
rainy and cold In times you crave a good onion soup. Which brings homemade onion desflemada for two hours in white wine, after which the drain them well and fry it slowly until it turns golden brown and smooth. Add beef broth, seasoning to taste and, as my oven does not have to grill salamander as in restaurant, serve the soup over the cheese (Manchego, Edam or other mature) cheese, ornament with a well-browned croutons, parmesan cheese.
Onion Soup Giorgios restaurant, a favorite family
Finally, I can not comment on a campaign advertising diced garlic and onion, I think of the Knorr brand, features a young mother with her daughter. In the brief dialogue, the mother says she has never had to cut onions, it has always cooked with cubes of onion flavor. I am not opposed to the use of these products, but that to treat to convince the consumer that are better than fresh is a huge stretch.
When I saw that ad I remembered the scene from the movie Julie and Julia, as Julia Child (Meryl Streep) in Le Cordon Bleu not be intimidated by the mastery with which students of the famous cut onion cooking school. After "tons" of sliced \u200b\u200bonions in the kitchen of his home showed he was capable of the American in Paris. Certainly the movie I liked, I loved how Babette's Feast, among others, but I enjoyed it and of course the work of blogger and author Julie Powell magnificent.
Directed by: Nora Ephron
Screenplay: Nora Ephron
Based on the book by Julie Powell
Starring Amy Adams, Meryl Streep, Chris Messina and Stanley Tucci
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