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Chopping Onion and Garlic

MilkaMilka
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Nadia Galinova
Translated by
Nadia Galinova
Chopping Onion and Garlic

Sliced ​​onions emit an intense flavor and juice, which is why many recipes require finely chopped onions.

To avoid shedding tears, it is best to use a sharp knife, which will cut faster. Follow these steps:

1. Cut the onion in half lengthwise through the center. Peel the brown skin and cut the tip, but don't go as far as the roots (while cutting onions, the intact roots help prevent the slices from slipping under your fingers). Fold both halves with the inside facing down;

2. Cut the onion lengthwise, by starting near the roots and leaving about 3-4 mm between the cuts;

3. Now make several cross-sections according to the desired thickness, parallel to the cutting board;

4. Cut the onion, by holding the blade of the knife at right angles to the board, into pieces of the desired size. Finally, cut the part from the root.

Similarly, cutting or chopping garlic releases its sharp juices. The finer you cut it, the more intense the aroma. Raw chopped garlic has the strongest spiciness, while roasted whole cloves add a slightly sweet taste.

When crushed, garlic releases most of the beneficial allicin it contains.

With the already chopped onion and garlic you can prepare delicacies such as:

- garlic spread;

- onion soup;

- peppers with garlic;

- breaded onion.

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