Cooking tips

[daydream]

You're cooking onions wrong! Scientists reveal the secret to cooking the vegetable twice as fast -...

 

How to perfectly chop an onion

1. Chop the onion in half as normal, peeling away the outer layers.
2. Place one onion half on the chopping board, flat side down.
3. Imagine a point below the centre of the onion, as far down as the onion half is tall.
4. Angle your knife so that all your cuts aim at this point, rather than at the centre of the onion.
5. That means tilting your knife slightly towards the chopping board on either side.
6. The resulting pieces will be as consistent as mathematically possible.

 

You don't want to add too much baking soda, but around an eighth to a quarter of a teaspoon for every 3 onions will yield dramatic results.

With the pH adjusted, you should be able to achieve levels of browning that would normally take half an hour in around 10 minutes.

You'll also need to make sure there are plenty of raw materials for the Maillard reaction to use, including both proteins and sugars.

 

That's why adding some dairy protein-rich butter not only makes your food taste great but also helps it cook faster.

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Edited 5 hours ago by daydream