The finely sliced rings or death.
The finely sliced rings or death.
80 comments
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It's true though.
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As I say to the onion-haters, "They're in almost all the food you enjoy: you just don't know it."
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So is plastic, apparently, but nobody is insisting that if I would only eat it prepared differently that I would love it.
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Disagree, one of the reasons I'm an onion hater is precisely because they're in flipping everything. Anything savoury is likely to have that pervasive thickness that chases any other flavour out.
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I didn't even know "onion-haters" exist
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It really is just a texture thing for me. Hate onions, love onion powder.
Edit: or a homemade onion slurry is also fine
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Cooked onions. Only people who can't cook serve them raw.
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The more you cut, the more you break cell walls, and the more pungent the onion becomes.
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If you keep your knife properly sharp, you'll do better in pretty much every cooking project.
A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.
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Finally. ty.
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Huge stretch here, but did you watch the ultimate onion guide on YouTube?
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The finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife?
Kidding kinda
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Especially when cooked
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Especially after you factor in cooking. How fast. How hot. What method.
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What’s wrong babe? You haven’t even touched your onion plate
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Kathy Bates has entered the chat
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None of those are "finely sliced rings", though...
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Yeah every single cut here will fill your mouth with red onion gas like a WW1 trench fight. The bottom right is possibly acceptable depending on what it's going in. Top left could work in some salsas. Rest are just "chunks of onion."
Some people love it, but if you want to turn a first-timer away from fresh red onions for life, give them large ass chunks that overwhelm the rest of the dish.
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Then OP must die.
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Sorry, OP, that’s the way the cookie crumbles. RIP.
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It's about the texture, the consistency and how much onion you get with your bite.
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Exactly. Putting rings of onion in, say, a pot of chili would make it have a weird texture, as would dicing them finely for a French onion soup.
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This makes me want to cry
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Put your head in the freezer
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Snort
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.......
yeah?
is this actually news to anyone?
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"I ALREADY KNEW THIS! HEY EVERYONE! DID YOU KNOW I ALREADY KNEW THIS?!?"
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yes.
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I had a roommate that was obsessed with replicating the McDonald's dollar menu hamburger. He said the finely chopped onions made all the difference.
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They absolutely do. He is correct.
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They are actually dehydrated to ship then rehydrated in the store also
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Just shovel them into my mouth. 👀
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I too love red onions.
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I'd eat an onion like an apple.
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God I hate imagining you eating all the red onions 😭
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I want to argue you, but I can't.
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it's like different shapes of pasta all over again
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I'm not saying that leeks are onions (though they are alliums, i.e. of the same family). To me, whilst they do taste quite different to onions, there is still a flavour that I would describe as onion-y
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Where's the cheese and apple?
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Dear community: do we downvote to disagree here? Because OP is wrong bite me…
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For the 3 on the right side, it matters quite a bit whether you slice in direction from root to stem or cross, root to stem is much better.
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I'd argue that they all taste like licking a 9v battery.
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Maybe I should start licking batteries, then. I had no idea they tasted so delicious.
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that may be a sign you’re allergic
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this well describes a taste I got when eating shrimp which otherwise had no reaction before I had a full blown puff your face up and trouble breathing from eating a different shellfish.
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I thought that was more like salt and vinegar?
...which I also love
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...one o'clock and three o'clock taste pretty similar and eight o'clock and ten o'clock are close-enough for most uses...
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Top right, with sliced tomato, on a toasted everything bagel with cream cheese.
So good...
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Sharp, bitter, stomach pains.
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tell me you’ve never cooked any actual food without saying you’ve never cooked any actual food
“oh I can make dinner! do you want pb&j, a grilled cheese, or one of those microwave curries from trader joe’s? We could doordash too I guess”
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It's just a funny, honey bunny.
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Yeah as a chef I only learnt how to dice, chiffonade, brunoise, batonnete, julienne and tourne all sorts of food cause it looks cool.
Different shapes and sizes is extremely important, it's why salt flakes taste different to iodized salt because of surface area or why a thicker slice of ham will taste different to a thinner one.
Also if you cant cut something consistently half of its going to overcook and half of its going to undercook.
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Tell me you learnt to cook to get laid without saying you learnt to cook to get laid.
"If you play your cards right, I might let you taste my steak au poivre ;)"
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80 comments
Related: Daniel Gritzer of Serious Eats explored different ways to mince garlic, finding that some methods significantly increased garlic's pungency/strength (and also that long cooking methods negate much of this difference)