View Full Version : soaking onions?
12-15-2008, 08:01 PM
I am not sure if I have this right or not, I thought a while back that someone mentioned that if you soak the onions before making the onion bread that it doesn't smell as strong while dehydrating, does anyone else remember that and if so, do you remember how long to soak the onions for?:confused:
12-15-2008, 09:56 PM
Hi, I did a search a few days ago looking for the onion bread recipe and I remember reading the post you mention. If memory serves, the person said to put the onions in a colander after chopping and rinse them a few minutes. That would help with the strong smell. You could do the search to be sure. Hope this helps. :)
12-16-2008, 12:16 AM
I have a recipe for Jicama salad that uses rings of red onion. The recipe says to soak the onions in cold, salted water for up to an hour, changing the water frequently to make them more mild.
12-16-2008, 11:30 AM
rawintn and juliebove,
did a search and found it:o.... because I am new to this, I sometimes forget there is a search button on top of thread!!!!!!! Lil by Lil I'll get the hang of this. Thanks for the suggestions ....
Emma -Liza wrote
I learned this tip from my favorite tv chef, Rick Bayless, as a tip for making salsa, but it really makes a difference when I'm using raw onions in anything. After chopping the onions and before mixing with anything else, put them in a colander and rinse them with cold water for at least 15 seconds. This removes a most of the burning, harsh oils and vapors.
If you are going to further chop or process the onion, this won't help much, so get them as fine as you want them before the rinse. I did this with the onions for the onion bread, following (I think) Revvell's advice to go ahead and process them into a fine chop/mince, instead of using slices to get even sheets of bread. (I used way less nama shoyu, too.) The house did not stink, and the bread has more of a cooked onion flavor, not harsh at all.
12-16-2008, 02:08 PM
What I see him do on his show is chop the onion, place in a strainer, and hold it under cold running water. He makes a point of always saying cold water, and always saying 15-20 seconds, so that's what I do.
Also, I always use yellow or red onions, never white, and look for the flattest ones I can find b/c someone told me they were sweeter. They probably meant, the flatter the type of onion, but I figure, it doesn't hurt....
Just fyi, green onion bottoms can be super strong and they don't seem to respond as well to the rinsing technique.
Good luck with all your onion endeavors!
Lady Green Jeans
12-16-2008, 02:15 PM
Italian chef Marcella Hazan puts her sliced onions in ice water for about an hour to sweeten them up. This works really well with red onions. Used to hate them in a salad until I tried this.
12-16-2008, 03:36 PM
Thanks so much~~I usually don't mind the smell of onions, but my husband has had trouble eating onions for life and he doesn't care for the strong smell~~reason I have put off making onion bread!!!! I am going to try it this way and see how it goes:D
12-18-2008, 09:27 AM
Cherie Soria says to soak raw onions in salt water for a couple of hours. I did this the last time I made onion bread, and I liked it much better. However, I am not a big raw onion lover. I really like to soak onions before using.
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