Tips'n'Tricks 4 Onion n Garlic

tejudatla · Feb 2, 2007

<TABLE height=1 width=550 border=0><TD align=left width=325 height=1>[SIZE=+2]Tips on Onion & garlic[/SIZE]<TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>1. Try this little trick the next time you serve onions raw either as a garnish or in a recipe. After chopping or slicing the onion, place prepared onion in a bowl and fill with water to cover the onions. Toss in a few ice cubes and allow to soak for about 15 to 20 minutes, or up to 1 hour. Drain well before serving. You will have the crispiest, sweetest, best tasting onion ever.<TD width=800 bgColor=#f7f7f7 height=1>2. Selecting garlic -It should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled.<TD width=800 bgColor=#f7f7f7 height=1>3. Peeling Garlic -
a. Place a large butcher-type knife on top of the clove and then whack hardly. It not only peels but you even have a partially crushed clove.
b. Soak the garlic flakes in a cupful of water for five minutes before peeling.
c. Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!<TD width=800 bgColor=#f7f7f7 height=1>4. Peeling Onion - Peel onions under water to avoid "crying" OR you can also refrigerate onions before cutting,so as to avoid crying.<TD width=800 bgColor=#f7f7f7 height=1>5. Onions - While frying,add a little milk to onions this will help retain a rich color and prevent them from burning.<TD width=800 bgColor=#f7f7f7 height=1>6. Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes!<TD width=800 bgColor=#f7f7f7 height=1>7. Freeze Onions - Chop onions into a size and freeze them in Ziploc bags. They'should not be too wet at the time of freezing otherwise they'll clump.<TD width=800 bgColor=#f7f7f7 height=1>8. Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.<TD width=800 bgColor=#f7f7f7 height=1>9. Keeping Garlic fresh for a longer period - Peel and mince a full garlic then place it in a small jar and cover with olive oil. You can refrigerator it for about 1 week & to your great surprise it will remain fresh & will give you the same garlic-flavor.<TD width=800 bgColor=#f7f7f7 height=1>10. Toothpaste takes onion smell off your hands.
<TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>11. When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting.<TD width=800 bgColor=#f7f7f7 height=1>12. To get rid of "onion breath" - You can chew on fennel seeds or coffee beans. You will have a "different" breath!<TD width=800 bgColor=#f7f7f7 height=1>13. If you chop onions from the top, not the root end, you will not cry. A wet onion is easier to peel than a dry one.<TD width=800 bgColor=#f7f7f7 height=1>14. Garlic peels easily if it is first crushed slightly on the grinding stone.<TD width=800 bgColor=#f7f7f7 height=1>15. To brown onions faster, add 1/2 teaspoon of salt to the onions while frying.<TD width=800 bgColor=#f7f7f7 height=1>16. Soak onions in milk for a little while before frying, theyll turn out crispy and crunchy.<TD width=800 bgColor=#f7f7f7 height=1>17. After chopping raw garlic, rub your fingers thoroughly with the bowl of a stainless steel spoon under running water. Then wash your hands with soap. The metal magically neutralizes the garlic fumes.