Onion,Classifications,Tradition,History,Magical,Modern Updated.

Contents

• Onion Basic Info.
• Onion Botanical Description.
• Onion Classification.
• Onion and History.
• Onions:Archeology and Registration.
• Onions and Phytochemicals.
• Onion Nutritional Analysis.
• Modern Research Update:Health Benefits.
• FAQ:Frequently Asked Questions of Onion.
• Onion Handlings:How to Select,Prepare,Store Onions?.
• Onion Trivia and Onion Cooking.
• Research Update:Allium cepa or common onion.

Onion Handlings:How to Select,Prepare,Store Onions?:

Varieties:

 Onions came in a variety of sizes, colors and shapes. They are often broken down into three categories: spring/summer, storage, and pearl onions. Spring/summer onions are grown primarily from fall to spring in warm weather areas and have a soft flesh and a mild or sweet taste. These varieties are generally shipped right after harvesting. Storage onions have a firm flesh, dry, crackly outer skins and have a pungent flavor. After a brief period of drying, these onions are stored for several months before shipping. Pearl onions are often called white onions and are densely planted to make the onions smaller. There are no nutritional differences among these onion types.

 Onions also come in three colors ~ yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.

 Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sauteed.

 Preparation:

 Onions may be eaten raw or cooked. Onions should be peeled before preparing, except when baking. Onions may be boiled, braised, baked, microwaved, or sauteed.

 Selection:

 Most onions are sold loose by the pound, although some types are sold in bags or small boxes. Look for onions that feel dry and solid all over, with no soft spots or sprouts. The neck should be tightly closed and the outer skin should have a crackly feel and a shiny appearance. Onions should smell mild, even if their flavor is not. Avoid selecting onions with green areas or dark patches.

 Storage:

 Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly. Spring/summer onions usually store for about two weeks and storage onions for about three to four weeks.
 Onions should not be store in the refrigerator because of its high moisture atmosphere,

 Have you noticed that some onions seem to keep for weeks, while others become soft and spoiled rather quickly? The secret is in the moisture content. A firm dry onion will keep considerable longer than the sweet ones that seem soft and moist at the outset.

 Onions keep best in a cool, dry place, perhaps a pantry or a low cupboard away from excessive heat or light. Plenty of air circulation is beneficial to prevent spoilage. Avoid storing them under a sink where excessive dampness will hasten their demise. It's common practice to store onions and potatoes together but not an ideal one. Potatoes have a great deal of moisture and give off a gas that causes onions to spoil more quickly. Stored carefully, onions can keep for several weeks.


 Peeling Without Tears:

 Many a cook has devised a favorite method for avoiding those inevitable tears while peeling onions, everything from holding a match between the teeth, to peeling and chopping the onions under running water. While peeling them under running water actually does wash away the irritating allicin, it may not always be convenient.

 A method that does work successfully is to plan ahead and put the onion in the refrigerator until it is quite cold. Seems it has a chilling effect on the volatile sulfur oils. Voila! No tears!

 Raw:

 Like the ancient Egyptians, Greeks, and Romans, we enjoy the delightful pungence of raw sweet onions, too.
 How delightful is the addition of half-moon slices of sweet onions to a salad of crisp mixed greens!
 Raw, dehydrated bread would taste even better with a slice of sweet raw onion perched on top.
 Add raw onions to a raw blended soup to lend a robust flavor.
 Chopped raw onions or sliced scallions make an ideal garnish for raw soups, salads, dips, and pates.

 Another easy garnish is to cut off the root end of a scallion, and make several cuts downward, about one and one-half-inches long, through the root end in crisscross fashion to make a scallion flower. You can cut the flower off the green portion. A grouping of these can add flair to any presentation.

 Make a chop salad with scallions or onions, peppers, celery, cucumbers, radishes, cabbage, jicama, carrots, and any other favorites you want to include. Squeeze some fresh lime juice over the salad and toss with a little salt and pepper for a delicious and crunchable experience.
 Add a bunch of scallions to a raw vegetable appetizer tray.

 Why not pickle a few scallions. Wash them thoroughly, cut off the root end, and leave some of the green portion on, about an inch. Pack them into a pint-sized jar along with a tablespoon of pickling spices. Then fill the jar with two parts apple cider vinegar to one part water. Cover the jar with a tight-fitting lid and store them in a dark cupboard for a month and prepare to enjoy a rare treat

 Roasting:

 Slice onions about 1/4-inch thick and spread them out on a lightly oiled a baking pan. Roast them at 375 to 400 for about 25 to 35 minutes until they turn golden brown, turning them with a spatula every 10 to 15 minutes. Season if desired.

 An enhanced version of roasted onions includes a light sprinkling of salt, a hint of dry red wine, and a few dashes of balsamic vinegar, taking care not to create too much liquid. Turn them frequently during roasting.

 Scallions develop a succulent sweetness during the roasting process and can be served as an appetizer or a side dish. Wash them and discard any discolored areas. Toss them in a little extra virgin olive oil, lay them on a lightly oiled baking pan, and roast at 375 for about 15 to 20 minutes, turning them frequently with a spatula. To avoid drying them out, you can cover them with aluminum foil, dull side up.

 Stir Fried:

 Much like sauteing, stir-frying can be done with a little oil or vegetable broth if one is avoiding the addition of fats. Slice or dice the onions, and add them to a frying pan. Stir them frequently using high heat if you plan to cook them just until softened. If you are browning the onions, lower the heat to medium or medium high, and cook for 25 to 35 minutes, stirring often and adding small amounts of liquid as needed to avoid burning. Your favorite seasonings can be added at the end to brighten the flavors.


 Braising:

 This method is ideal for pearl onions. Prepare the onions by washing them thoroughly but don't peel them. Put them into a saucepan and barely cover them with a small amount of water or vegetable broth. Cover the pot and bring them to a boil over high heat. Turn heat down and simmer about 20 to 25 minutes until tender. Cool slightly, then slip off the peels.

 Creamed onions can be a rich accompaniment to almost any meal. While the pearl onions are braising, prepare a vegan cream sauce. Into a 2-quart saucepan, add 2 cups of soy milk,1 or 2 teaspoons of nutritional yeast, and salt and pepper to taste. Bring to a boil. Prepare a thin paste of 2 T. each cornstarch and water, and add to the bubbling sauce a little at a time until thickened to desired consistency. Add onions and simmer 5 minutes. Serve and enjoy.

 Here's a vegan approach to a classic soup that provides a satisfying warm-up when the weather turns chilly.

Reference:

• 1.Onion,Classifications,Tradition,History,Magical,Modern Updated.

This article written and edited via herbalist of MDidea Extracts Professional. They run a range of online descriptions about this herb,including general information related and summarized updating discoveries from findings of professional scientisits this field related.Describe style aimed to form a useful detecting literature space where the intertwined threshold and related questions raise out and visualize themselves.

♣ last edit date:21th,Oct.2010.