Fri, Feb-27-09, 22:35
|
|
Registered Member
Posts: 1,096
|
|
Plan: Kwasniewski Ratios
Stats: 225/158/145
BF:53%/24%/20%
Progress: 84%
|
|
Quote:
Originally Posted by HiDelight
I WANT to like red onions and have tried for years but find them to be harsh what am I missing?
|
I'm not sure.
I love all onions, red, yellow, white, etc. - but I for me, some work best in different ways, others, not so much. For instance, I find red onions too strong (harsh) to eat raw. But when they're cooked, especially in certain dishes where they mix with meat, I find they are sweet yet still an individual ingredient, while yellow onions just melt into the background without adding as much flavor. I definitely use yellow onions in chicken or veal stock, but I think reds hold their own in beef stock.
Quote:
I wonder if I have only ever gotten lousy ones...
|
Maybe, but probably not. You just may have used them interchangably with yellows, and been disappointed. Try one in a steak stir-fry and see if you might not like that better.
Lisa
|