/ck/ - Food & Cooking

[Anonymous No.15212249]

I just chopped a bunch of onions and garlic and stored them inside a lid in the refrigerator, to save time when cooking.

Is this okay to do?

[Anonymous No.15212280]

no, thats how you make mustard gas

[Anonymous No.15212332]

It's gonna taste less fresh, crisp.
What's the difference between white, yellow an dred onion? When to use what?

[Anonymous No.15212388]

>>15212332
I like using yellow in sauces, soups, cooked dishes. White I generally only use raw diced for tacos, or to make pickled onion. Red raw sliced for salads.

[Anonymous No.15212395]

How lazy must one be to do this???

[Anonymous No.15212431]

>>15212332
Red is usually sweeter and used on cold sandwiches or burgers. Yellow and white have the same applications usually, but I think white is stronger, so if someone doesnt like the bite of an onion raw, yellow is better for shit like tuna/potato salad. Shallots are the lightest tasting of all of these I think, but more zesty than pearl onions.

[Anonymous No.15212472]

It's okay to do, but it's not going to keep well. Not to say it'll go off, but all of those are aromatics, and the point of aromatics is that they give off volatile compounds that smell and taste really nice. The faster you get through it the less of a drop in quality you'll notice, but there will definitely be a drop in quality. It's one of the reasons you don't really want to buy prechopped onions at a grocery store, the trade-off in price and taste isn't worth the convenience. But since you're only trading taste for convenience it's not such a bad cost to pay.

I'd suggest you go the next step further and consider meal prepping if you want convenience without losing too much taste. A lot of foods freeze much better when prepared than they do in their raw state.

[Anonymous No.15212560]

>>15212332
>dred onion

Never use that

[Anonymous No.15212599]

>>15212560
If he means onion powder, onion powder is fine to use and has a different flavor profile. But if he means dehydrated or dried onion, yeah, you're better off elsewhere.

[Anonymous No.15212613]

I do this just because I don't want to chop fresh onion daily for my stir fry. Yes, it won't be AS fresh, but it's more than good enough when I can just dedicated 10 minutes to chopping a few onions and throwing them in tupperware once a week.

[Anonymous No.15212683]

>>15212395
Your opinion is stupid and so are you.
Efficiency or preperation =/= lazy

>>15212613
Can you store chopped onions in the freezer?

[Anonymous No.15212688]

>>15212249
I do this but I keep it in the freezer. it takes seconds to thaw out.

[Anonymous No.15212696]

>>15212683
I see no reason why not, though find out the answer from someone who has a more informed opinion as far as the processes of freezing and unfreezing can do to the cellular structure of the plant than me.

[Anonymous No.15212779]

>>15212683
the onions break down and become extremely soft, so frozen onions are ideal for soups or any situation where you want a soft, supple onion with no bite

[Anonymous No.15212818]

>>15212332
Yellows got more sugars so they're good cooked,generally the zest isn't too bad. when raw, Reds are the most flavorful and are your usual sandwich and burger onion. Whites are generally funkier in taste but stands a middle ground between reds and yellows in zest, i've never seen anyone use whites for cooking outside of soups.

[Anonymous No.15212982]

>>15212431
God u are FUCKING RETARDED. JUST STFU

[Anonymous No.15212985]

>>15212249
If you're a lazy fuck that wants to retard your flavor, sure. I wouldn't recommend it though.

[Anonymous No.15212996]

your a sexy onion

[Anonymous No.15213014]

>>15212332
Worth noting that red onion tastes substantially different from the others. It has more of a bite when raw and a more complex flavor when cooked IMO.

[Anonymous No.15213029]

>>15212249
The flavor is going to mellow out a whole lot because it is basically leaking out of the cuts and chemically changing, especially for the garlic. It won’t necessarily taste bad, but it won’t taste like it does fresh, so if you really want the fresh taste it has to be fresh. Notice how jarred garlic, garlic paste, peeled garlic, and fresh garlic taste totally different.

[Anonymous No.15213065]

>>15213029
>muh flavor!
Fuck off flavor bitch. There are more important things. Not everyone has time to sit around chopping onions all day like a virgin.

[Anonymous No.15213214]

>>15213065
except you have time to chop a bunch of them then make a thread about it seeking the validation from a bunch of Mcchicken and tranny enthusiasts.
>your fridge is gonna stink
>it will all go bad twice as fast
>won't taste as good
>saved next to 0 time

[Anonymous No.15213248]

>>15212249
only if you want the entire dish to taste like rotten onion

[Anonymous No.15213778]

resealable vacuum bags can make this work
ive also tried freezing them, this will destroy the vegetables structure and make it go super limp and release a bunch of water, but itll still cook fine

[Anonymous No.15213995]

>>15212982
What’s wrong?

[Anonymous No.15214234]

Prob better to freeze in batches.

[Anonymous No.15214327]

>>15214234
this doesnt work very well, still useful for some stuff though

[Anonymous No.15214356]

>>15212249
I've noticed that chopped onions seem to start tasting off just after a day or two. I'm assuming it has something to do with the chemical reaction when you cut into an onion that also causes your eyes to burn a bit. You might want to freeze it instead. Or you could just buy a food processor and use that instead of chopping with a knife which might be faster if you use a lot of onion.

[Anonymous No.15214506]

>>15212249

I'll do it but, but only to store the leftover onion. Cooking for one, I never use a full onion, and so I try to plan out meals so I use them up in the next few days.

They don't save well, they lose flavor, while the smell gets stronger.

The claim that it's dangerous to store onions in the refrigerator is false, if that's your concern. They don't turn poisonous, they're not a magnet for bacteria.

They just degrade in freshness quick while making your fridge smell like onion.

[Anonymous No.15215056]

did you.. throw on some olive oil first to soak up escaping flavors and prevent oxidation?

[Anonymous No.15217179]

Cut the onion into the portion you are going to use for the current cooking session. Only peel the portion of the cut onion you are going to use. Place remainder in zip lock back forcing out as much air as possible and place in the fridge. When using the left over onion cut a small sliver of the onion away that was not protected by the peel of the onion. Wala. fresh leftover onion.

[Anonymous No.15217464]

>>15215056
I think you mean vinegar silly anon.

[Anonymous No.15217909]

>>15213065
Regardless of whether or not you chop an onion before cooking or days before cooking, the time spent is the fucking same you moron

[Anonymous No.15218222]

>>15212249
You could have fried them slowly, making caramelized onions. This way you just toss them into whatever you want onion flavour in, ready made.

[Anonymous No.15218641]

Is garlic a type of onion

[Anonymous No.15219462]

No that's illegal please report to the bezosphere for reconditioning.

[Anonymous No.15219500]

>>15218641
No, but they’re both in the allium genus so they are related

[Anonymous No.15219526]

>>15214506
Cut an onion in half, peel on. Then peel the half of onion you plan to use and dice it, save the other half in a ziplock bag or covered in clingwrap, cut side down and dice it up when you need it. It'll keep a lot better this way than it will if you're dicing it up ahead of time.

[OP HERE No.15219683]

Update after two days:

The flavor isnt so bad but my fridge stinks a bit.

[Anonymous No.15219752]

>>15218641
Close enough.
All alliums are loved here.
Here is wild garlic I picked a Summer or two ago.