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Tips on Onion & garlic |
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. |
| 2. Selecting garlic -It should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. |
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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! |
| 4. Peeling Onion - Peel onions under water to avoid "crying" OR you can also refrigerate onions before cutting,so as to avoid crying. |
| 5. Onions - While frying,add a little milk to onions this will help retain a rich color and prevent them from burning. |
| 6. Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes! |
| 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. |
| 8. Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer. |
| 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. |
| 10. Toothpaste takes onion smell off your hands. |
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