WEEKLY RECIPE with Bette Banjack — The right onion
How well do you know your onions?
It’s important to use the right onion when cooking.
• Sweet Onions — Best for frying & caramelizing. Use for onion rings & gratings. Roasting alone or with other vegetables.
• Red Onions — Best for eating raw. Use in guacamole, pickling, salads & sandwiches.
• White Onions — Has the crunchiest & sharpest zing. Best in chutneys, salsas & stirfrying.
• Yellow Onions — This is the most common onion used. It is considered the cooking onion. Used in soups, stews & sauces.
• Shallots — Are milder & have the most subtle flavor. Much smaller in size than all the aforementioned onions. Used in dressings, salads & garnishes.
Which cooking oil is best — Level of Heat & Use
• Avocado — High Heat. Good for meat & poultry.
• Coconut — Medium Heat. Best for non-dairy baking.
• Olive — Low to No Heat. Use with pasta & making salad dressings.
• Vegetable Oil — Plant base with a high smoke point. It is a blend of oils & can be used in most food preparation with the exception of dressings, salads, sandwiches & garnishes.
• Canola Oil — Used in place of vegetable oil. It is a singular type of vegetable oil. A little healthier because in is lower in saturated fat. It is best for deep frying because of the high smoke point.
There are many other different types of oils to use such as peanut, walnut, palm & so on. If you want to check it out, go online to see what is best for your style of cooking.
The question of how you know when oil is really to fry? The easiest and safest way method is to stick the end of a wooden spoon into the oil. It is best when a low bubbling that is floating is good. If it is bubbling too hard & strong it is too hot. Allow it to cool down & check it once again after turning the heat down.
“UNTIL NEXT WEEK”