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About
Onions:
Handling Information
By understanding the two distinctive types of dry bulb onions, buying and storing them will pose no problem. Onions are sold either in pre-packed sacks and boxes, or in bulk. When purchasing onions, look for dry outer skins free of spots or blemishes. The onion should be heavy for its size and have no scent. Avoid bulb onions that have begun to sprout.
Fall/Winter Storage
The storage onion is nature’s original convenience food. It can be stored in a cool, dry, well-ventilated place for weeks-even months without loss of vitamins or minerals. Don't store in piles, since a single layer ensures a longer life.
Spring/Summer Fresh
These onions have a thinner skin and should also be firm but not as hard as a storage onion. Choose onions free of cuts and bruises. Remember, fresh onions are higher in water content, which make them more delicate and susceptible to bruising. Their water content also shortens their shelf life in contrast to storage type onions. Store spring/summer fresh onions in a well-ventilated, cool dry place or in refrigeration to sustain their quality.
Food Safety
Source: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition (www.cfsan.fda.gov) and Food Safety Information for Restaurants (www.foodservice.com).
All along the food chain, food safety experts work to keep food safe on the farm, through the processing plant, during transportation, and at the supermarket and restaurant. Every person involved with preparing food, whether for home consumption or foodservice, must do their part and follow the proper food handling procedures. For safe handling guidelines, see the following links.
Cutting
The onion's flavor, odor and tear-inducing characteristics come primarily from sulfuric compounds in the vegetable. When onions are peeled and sliced, we free this chemical, which dissolves in small quantities of water in the eyes. This produces a mild form of sulfuric acid, an irritant that causes tearing.
The following method has proven effective in solving this problem. Cut off the top (stem) and peel down toward the root end, without trimming off the root end until last. This is an effective solution to reduce tears because the cells that release sulfuric compounds are concentrated at the base of the onion. Chilling the onion prior to cutting and using a sharp chef’s knife will also reduce tears.
Sweet Breath
In modern society, some people worry that they may have "onion breath." Although this problem normally comes from eating raw onions, a mild raw onion may cause no odor. Cooked onions help alleviate this problem and leave virtually no odor on the breath. Here are a few helpful ways to freshen your breath.
- Rinse your mouth with equal parts of lemon juice and water.
- Chew a citrus peel to sweeten the breath.
- Eat a sprig or two of parsley, nature's natural breath sweetener.
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