How to remove bitterness from onions
It is difficult to find a kitchen that would not use onions. It gives the dishes a mouth-watering aroma and a special taste. But it also happens that a little onion with bitterness can ruin everything, so every housewife must know how to remove the bitterness from onions or which of its varieties is the sweetest.
How to remove bitterness from onions
How to get rid of bitterness
There are several ways that you can remove bitterness from onions or green. Choosing one of them, one should consider for what purpose it is planned to use the onion, because after this or that treatment it can find acidity, absorb the taste of the marinade. Perhaps it is necessary to preserve only its taste, without strangers?
How to remove the bitterness from onion for salad, so as to leave only onion properties and not spoil the dish? Yes, very simple, choose a method:
- with cold water;
- with hot;
- in the microwave.
A pre-cleaned “turnip” is cut or chopped as required by the recipe, then it is enough to rinse it with boiling water (the main thing is to be careful) and then substitute it under cold water, you can also leave it for a couple of minutes in hot water.
Now put the onion in a colander and wash it with cool water. Quickly, conveniently, inexpensively, and as a result, no one will refuse such food, even malicious opponents of onions.
You can still apply the method with cold water: pour the chopped onion 1 tbsp. l salt (with a slide, if there is a lot of onions), add cold water to it (so as to cover completely). After 15 minutes, wash the salt onion and use it further according to the recipe.
You can try the microwave method: heat the chopped onion for 10 seconds (average power).
Typically, onions, placed in an acidic environment, gives up part of its pungency, acquiring a mild taste. They offer a couple of simple marinades, with the help of which onion bitterness is easily eliminated.
After the onion is sliced, put it in a deep container, add a couple of pinch of sugar, a pinch of salt, citric acid (literally on the tip of the knife) or 1 tbsp. l lemon juice, pour a small amount of water at room temperature and mix. Pickling time is 15 minutes.
After that, rinse the onions with boiled cool water. It turns out to be tender and slightly sweet.
If the recipe allows, seasonings, pepper (black or red) can be added to the marinade beforehand.
You can make it even simpler: mix water (not boiling water) and 9% vinegar in equal amounts, soak the chopped onion in the vinegar marinade for 10-15 minutes and be sure to rinse with water.
What to do with chives
How to remove the bitterness from onions, we figured out, but what to do if the greens are bitter?
It should crumble the green feathers, and then gently knead them. A pusher for mashed potatoes or spices is useful for this, but you can also use your hands, after which the onion needs to be poured with melted butter (very little). If the vegetable is planned to put it in a soup or potatoes, then it can already be used, but for salad it is better to rinse it.
There is also a method where it is recommended to pour feathers with boiling water, but this will deprive the product of aroma and most of vitamin C.
Why is onion bitter
Now let's see why onions are bitter and which variety is sweeter.
This, by the way, is inextricably linked with its useful properties. The fact is that the plant contains phytocides, volatile substances that begin to "activate" during the cleaning and cutting of onions.
In addition, onion phytocides also contain essential oils with a high content of sulfides - metal and sulfur compounds. Here is the very sulfur and is responsible for all the bitterness and for our tears during the cutting of turnips.
However, these properties of onions, light bitterness, pungency, and aroma made it so indispensable in cooking, and because of phytocides it is so useful, because they are designed to destroy harmful microorganisms (including Koch’s bacillus, diphtheria bacillus, etc.) .
Harvest time also affects bitterness. So, in the fall, essential oils in vegetables reach their maximum concentration, and it becomes less sweet than in the summer.
What affects bitterness
It is important to consider that it is not always a matter of variety. One and the same seed grown under different conditions turns into more or less bitter onions.
What determines the taste of onions?
The following factors influence onion taste:
If everything is clear with the latter, you need to understand the characteristics of the onion variety (spicy, peninsular, sweet), then the first 2 factors should be considered in more detail.
Reducing the sharpness of the beam can be achieved by adding phosphorus fertilizer to the garden. You just need to increase the recommended dose of superphosphate about one and a half times. Plus the introduction of trace elements will make the taste more balanced.
The second factor is watering. If there is insufficient moisture in the soil, more dry matter will accumulate in the onion turnip, so if there is a drought, you need to water it yourself at least once every 6-7 days.
Finally, we briefly recall which varieties of onions are sweet and in which pungency is not so much. Maybe then you don’t have to look for tips on how to remove bitterness from onions.
The more sugar in the onion, the better it is suitable for salads, because it is not so sharp and bitter. Bulbs of an oblong shape or a larger size also have a less sharp taste, while on the contrary, they are flat with bitterness.
Tender chives are suitable exclusively for fresh consumption: they are added to the salad, and other dishes are decorated with them.
The sweetest varieties are Globo (ellipsoidal, yellow), Exibishen (a favorite for all fans of salad) and all red onions. This is the Crimson ball, and Campillo, Braunschweig, Retro, Black Prince, Yukont, Yalta, etc.
Red onions are not always sweet, sometimes they have a pleasant bitterness, which does not interfere at all.