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Guide to Onions

Guide to Onions



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Onions are the workhorses of the kitchen, each with its own flavor profile—from sweet to pungent—to suit your culinary needs.

SEASON: Available all year, but seasons vary around the country. You’ll usually find fresh onions in spring and summer, identified by their thin layer of papery skin. Their high moisture content gives them a milder flavor. Onions harvested in cool weather are known as storage onions; they have a pungent flavor, several layers of thick skin, and a moisture content slightly lower than that of fresh onions.

CHOOSING: Look for onions that are heavy and firm with tight, dry skins and no bruises, signs of sprouting, or smell (they release their fragrance when bruised or cut).

Eating healthy should still be delicious.

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STORING: Store in a cool, dry, dark place with lots of air circulating. Never suffocate them in plastic bags—they’ll rot. Storage onions can last months; fresh ones, 30 to 90 days.

GROWING: Onions are pretty inexpensive to purchase in stores, but the beauty of growing your own is always having them at your fingertips. Dash out the door to harvest as green onions in the younger stages, or let them develop into larger bulbs for fresh eating or storage.

You’ll find storage onions in shades of white, yellow, and red. They’ll keep the longest if properly dried and stored. Sweet onions, such as Bermuda, Vidalia, Texas sweets, and Walla Walla, are best for eating fresh. Perennial multiplier onions, such as Evergreen Long White, are a wonderful garden option—they’re planted whole in the fall or late winter and divide in the spring. Just pull what you need, and replant what you don’t. You may never run out.

The amount of daylight your garden receives will determine the type of onion you should plant: long-day, short-day, or intermediate-day. Short-day onions develop bulbs in no more than 12 hours of daily light for a certain period of time. So, if planted in the north where summer days are longer, these plants form extremely small bulbs prematurely. Long-day onions need 14 to 16 hours, so they’ll fail to form bulbs in areas with shorter summer days. Intermediate-day onions require 13 to 15 hours. Getting great bulbs in your garden isn’t hard; just start with the right variety for your region, and plant at the right time in spring. Consult your local garden centers or Cooperative Extension office for help selecting the right types.

FUN FACTS: There are so many old wives' tales about how to avoid tears when chopping onions that it's hard to know where to begin. Common sense should tell you that the sharper your knife and the quicker you chop, the fewer tears you'll shed. Other, more dubious, tricks include: freezing the onion for 20 minutes before chopping, biting down on two kitchen matches with the sulpher tips positioned under your nose, holding a wooden spoon between your teeth, chopping near the stovetop fan, and--if you don't mind looking a little like a mad scientist―wearing a pair of safety goggles.

LOOKS: There are many different varieties of onion to fit your various cooking needs. The type used most often in cooking is the yellow onion. Green onions, or scallions, are often used as garnishes or finishing touches to spice up a dish. The pearl onion is a small pickling onion. Vidalia onions hail from the rich soils of Georgia and are known to be extremely sweet and juicy. A few other types include: Bermuda, Spanish, Italian, globe, Maui, Walla Walla, and boiling onions.

EATING: Onions can be sauteed, boiled, fried, or served raw.

BENEFITS: Onions contain a decent amount of vitamin C and other trace minerals. You will also be able to keep your enemies at a distance with your harsh, post-onion breath. To prevent losing your friends as well, eat several sprigs of vinegar- or salt-dipped parsley. Chewing on fennel seeds, coffee beans, or chlorophyll tablets might also do the trick.


How to Caramelize Onions

Caramelized onions are not synonymous with grilled onions. Both have their place and grilled onions can be delicious, but grilling is about high heat and caramelization happens slowly over low heat.

Click Play to See This Perfect Caramelized Onions Recipe Come Together

Caramelization is a chemical change that makes carbohydrates (e.g. sugars) turn brown when heated to temperatures of 310 F or higher. The best onions for caramelizing are the so-called "sweet" onion varieties:

  • Vidalia (Georgia)
  • Walla Walla (Washington)
  • Sweet Imperial (California)
  • Oso Sweet (Chile)
  • Texas Sweet (Texas)
  • Mayan Sweet (Mexico)
  • Maui (Hawaii)

A Beginner's Guide to Onions

Can you imagine a world without onions? These alliums—members of a family that also includes garlic and chives—are indispensable, adding a baseline of sweet and earthy flavor to many cooked dishes and contributing a spicy accent when served raw. But even if you use them almost every time you cook, onions can still be pretty bewildering. With about a dozen varieties readily available in most markets, as well as several less common types, it can be hard to know which kind of onion to choose for your marinara sauce and which to select for your pico de gallo. Never fear: let our ingredient guide come to the rescue.

Because they last so long in storage once they've been harvested—undoubtedly a major reason why onions are such an integral part of so many cuisines the world over—they're available (and tasty) year-round. But onions are still seasonal: spring/summer onions, available March through August, have been recently harvested, and therefore tend to be sweeter and milder, excellent for use in raw applications. Fall/winter onions come from the same plant as spring/summer varieties, but are left in the ground a few weeks longer: beneath the surface, the onions grow larger, losing moisture and developing a thicker skin along the way. Ideal for storing, they also tend to taste more pungent, and are usually most delicious when cooked. Read on to learn more, or jump to the onions you're curious about.

Scallions

One of the most versatile onions around, scallions are long and thin, typically no fatter than a finger. Sweet and mild with hardly any bite to them, they can be used raw or cooked and fit right in to any number of dishes.

What They Look Like: Bright white at the bottom with hollow, dark green tops, scallions are usually sold in bunches.
How They Taste: Scallions provide a gentle onion flavor, but are just as much about their texture: they're crunchy and juicy at the same time. Their dark green tops tend to have a bit more bite to them, and are best used as an accent, as you would fresh chives or parsley.
How to Shop and Store: Look for scallions from late spring to late summer, when they're harvested fresh and are at their peak. The onions' white sections should be firm and bright, without any moisture or sliminess, and the tops should be sturdy—avoid any bunches that have wilted tops. Never store fresh scallions in a plastic bags: their high moisture content will quickly lead to rot. Reusable mesh produce bags tucked into a crisper drawer are a great option: they allow air circulation, but keep the scallions from drying out. If your scallions still have roots, trim them slightly, stick 'em in a glass jar you've filled with a couple inches of water, and stash 'em in the fridge for up to a week.
How to Use Them: Along with garlic and ginger, scallions are indispensable to stir-fries. Flaky scallion pancakes are a quick, tasty indulgence, and fresh chopped scallions bring brightness to stuffed, grilled beef teriyaki.

Spring Onions

Though spring onions resemble scallions in appearance and flavor, they're actually just very young storage onions—yellow, red and white—that are pulled out of the ground at an earlier date, when they're still thin-skinned and mild in flavor.

What They Look Like: Just like scallions—white bottoms and dark green tops—but with a bulb at the bottom, instead of completely straight.
How They Taste: Still mild in flavor, spring onions have just a touch more spiciness to them when eaten raw. When cooked, they're tender and sweet.
How to Shop and Store: For shopping tips, see scallions, above. For storing, reusable mesh produce bags are, again, the best option if you don't have any, roll spring onions in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks.
How to Use Them: Grilled spring onions are so lovely—charred yet sweet, tender but crisp—that they're one of the most prized dishes in Catalunya, the mountainous region on the Spain-France border. The exact type of spring onion grown in Spain isn't available here, but the idea remains the same): lightly oil the onions (with tops), grill over charcoal until soft, and serve with romesco sauce. Spring onions also take wonderfully to pickling try them spooned over hot dogs as an alternative to sauerkraut.

Vidalias

Vidalia is the legally-registered name of the squat, ovoid, sweet yellow onion that's grown in and around the town of Vidalia, Georgia. Extremely low in pyruvic acid—which, when exposed to air, makes your eyes tear—Vidalias are among the mildest in the onion kingdom.

What They Look Like: Narrow at the stem and root, and wide around the middle, like a spinning top, with a thin, papery, light yellow skin.
How They Taste: Super-sweet and crisp, ideal for eating raw.
How to Shop and Store: Look for Vidalias in the markets between late April and early September. Firm, medium-sized onions without any bruises will taste the best. To store, wrap each onion in a paper towel and store in the fridge they'll keep for weeks.
How to Use Them: In late summer, when both Vidalias and tomatoes are at their peak, it's tough to beat a basic sliced tomato salad with slivered onions and a simple oil-and-vinegar dressing. When the weather turns cooler, this mac 'n' cheese recipe will do nicely. And Vidalias, when caramelized, add deep sweetness to rich, fluffy mashed potatoes.

Ramps

Whether you can't get enough of them or think they're a wee bit overrated, there's no denying what ramps signify: spring, and the return of fresh, delicate produce after a long, cold, potato-filled winter. Count us in the ramps-loving camp: these wild spring leeks have a pungent garlic-onion flavor in their base, which softens and becomes mild in the leaves.

What They Look Like: Kind of like scallions, but with large, broad, flat bright-green leaves up top. The slender white bottom sections often have a dash of bright purple or magenta joining them to the leaves. While they're pretty expensive in many major cities, ramps grow like weeds in places like Appalachia and Quebec.
How They Taste: Like a cross between garlic and onions, with a pronounced funk that's almost cheeselike. The edible tops are notably milder and sweeter than the bulbs at the bottom.
How to Shop and Store: Often heralded as one of the first signs of warmer weather, ramps have a short season, showing up in farmers markets in late winter and only staying there until early spring. Their bottom sections should be firm, never slimy, and the tops should be bright without any wilting. Ramps don't store super well, but will keep in the refrigerator for a few days in reusable mesh produce bags tucked into a crisper drawer.
How to Use Them: Throw 'em on the grill. Or pickle them. Put ramps in your dumpling filling and your Mapo Dofu. Put ramps in your chorizo quesadilla. Add ramps to biscuits and frittatas. Make ramps into soup with fresh asparagus. Cook up an extra-rampy ramp risotto. And don't forget about ramp butter on toast.

Yellow Onions

Yellow onions are undoubtedly Americans' favorite: nearly 90 percent of onions grown in the US are yellow. Their deep but not-too-strong flavor makes them endlessly versatile in cooking. Larger, slightly sweeter yellow onions labeled Spanish onions are often found right next to plain old yellow onions they're a milder choice that works well for raw applications.

What They Look Like: Ranging in size from golf ball to softball, with light yellow flesh and golden, papery skin.
How They Taste: Assertive when raw, deeply sweet when cooked.
How to Shop and Store: Yellow onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. If you plan on using your bulb onions within a few weeks, they can be stored at cool room temperatures in a dark place: an open basket or a bamboo steamer in a cooler part of the kitchen works. If you plan on storing them longer, wrap them individually in paper towels or place them in a breathable vegetable storage bag and keep them in the refrigerator. Cut or peeled onions can be stored, wrapped in plastic, in the refrigerator for only a few days before they go mushy.
How to Use Them: How not to use them? Yellow onions are ideal for long-cooking in soups, stews and braises, and of course are sticky and delicious when caramelized. Feeling impatient? Check out Kenji's genius method for caramelizing onions much, much faster, and then make yourself some French onion dip.

White Onions

Many cooks don't know the difference between white and yellow onions. The white versions are somewhat sweeter and cleaner in flavor, but don't store quite as well as yellow onions do.

What They Look Like: Ranging in size from baseball to softball, with white flesh and bright white, papery skin.
How They Taste: Milder in flavor than yellow onions, white onions can be eaten raw.
How to Shop and Store: White onions are available year-round and taste the same throughout the seasons. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location.
How to Use Them: Because of their crisp texture and mild flavor, white onions are great raw slivered in salads, thinly sliced on your favorite sandwich, or scattered over a pizza. Popular in Latin American cuisines, white onions are a great addition to huevos rancheros, refried beans, and Cuban picadillo. Feel free to sub them for yellow onions in cooked dishes, too.

Red Onions

Though they can be pungent and spicy, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes. You might see them all the time, next to the yellow onions on the supermarket shelf, but red onions only make up about eight percent of the onion market in the US.

What They Look Like: Ranging in size from golf ball to softball, with bright maroon flesh and dark red, papery skin.
How They Taste: Assertive and spicy when raw still strong, but sweeter, when cooked.
How to Shop and Store: Red onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location see advice for yellow onions.
How to Use Them: Red onions take extraordinarily well to pickling, whether they're destined for the top of tacos or folded into a bright ceviche. Put red onions on your pizza and try them in a chopped salad with cherry tomatoes and bell peppers. We also love red onion jam as a burger topping or spread on crackers.

Shallots

Where would be be without shallots? They're often seen in French cuisine, where they're featured in classic sauces such as mignonette. They're also indispensable to Asian dishes—often crisp-fried or ground into curry pastes.

What They Look Like: Shallots are available in a wide range of shapes and sizes. Western shallots, the kind you're most likely to encounter in a U.S. supermarket, are small, slender and lighter in color than red onions, with pinkish-orangey papery skin and light purple flesh. In an Asian market, you might find Asian shallots, which are very small and deep dark purple.
How They Taste: Milder in flavor than red onions, but more assertive than yellow, with a hint of garlic flavor.
How to Shop and Store: Available year-round, shallots' flavor intensifies throughout their winter storage. Look for firm, compact shallots with shiny, unblemished skin. Kept dry and stored in a cool, dark area of the kitchen, like a cabinet, shallots will keep for several weeks to a month.
How to Use Them: Thinly sliced and fried for topping Thai curried noodles, congee, or deviled eggs minced into basic vinaigrettes for added crunch and flavor. You'll need shallots to make the Ultimate Thanksgiving Green Bean Casserole, and we love them roasted under a whole chicken.

Pearl Onions

Tiny and sweet, pearl onions come in yellow, red, and white varieties, with the latter being the most common.

What They Look Like: These cuties look just like regular onions but are about the size of a jawbreaker.
How They Taste: Much milder and sweeter than large bulb onions.
How to Shop and Store: Pearl onions are sold year-round, usually in small mesh bags—they're not easy to find loose, and can be difficult to find altogether, so frozen, pre-peeled bags of pearl onions are an appealing option. If buying fresh, store as you would large bulb onions.
How to Use Them: The biggest annoyance about using fresh pearl onions is peeling them: to do so quickly and easily, blanch them in hot water, then slip off the skins with your fingers. After that, simply glaze them, cream them in a bubbly gratin, orpickle them for use in a Gibson cocktail. They're lovely roasted with balsamic, too.

Cippolini Onions

These little disc-shaped yellow onions, which might remind some people of visitors from outer space, were once reserved for the world of gourmet stores and fancy restaurants, but nowadays are pretty widely available in large supermarkets.

What They Look Like: Slightly larger than pearl onions, with a squat disc shape and pale yellow skin.
How They Taste: Extra sweet.
How to Shop and Store: Cippolini are sold year-round, sometimes in mesh bags. Store in a cool, dark place.
How to Use Them: I'll be honest: cippolini are kind of annoying to peel. You'll need to lop off their root and stem ends with a sharp knife, then use a paring knife to strip away remaining peel. Because of their high sugar content, cippolini take wonderfully to caramelizing. Roasted all on their own, they make a great holiday side dish. Try them, also, in sautéed green beans with mushrooms. Tossed with balsamic vinegar, they're excellent roasted under a mustard-rubbed ham.

Leeks

Leeks look a lot like scallions, but in fact they're a totally different plant. Larger in size than their spring counterparts, leeks' white portions are tender and sweet, but their dark green tops are woody and best reserved for flavoring stocks.

What They Look Like: You might mistake them for big, overgrown scallions.
How They Taste: Extremely mild, with a pronounced sweetness. Because they're so fibrous, leeks generally aren't eaten raw.
How to Shop and Store: Leeks have been bred to survive the winter months, and are in season from late fall to early spring. Leeks can be pretty gritty and sandy: be sure to wash carefully before cooking. If you need to store them, trim off a portion of the dark green tops, place in a reusable mesh produce bag or roll them in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks.
How to Use Them: Though too tough to eat when raw, leeks melt into wonderful softness when cooked. One of the most appealing ways to cook them is braised in stock and olive oil, then dressed with a lemony vinaigrette. Leek soup with lemon and dill is an economical winter warmer, and a beef and leek stir-fry is lightning-fast and delicious. Creamed leeks are lovely under seared fish, and sauteed leeks make a surprisingly excellent sandwich filling.


Everything You Need to Know About Onions

[image mediaId='58562d78-0d2a-434e-9366-6f3e56978b7a' loc='L'][/image]Don't Cry for Me, Onions
We know. Just the thought of them brings tears to your eyes. But it doesn't have to be this way! When you cut onions, peel away the dry outer layers but avoid cutting into the root (flatter) end, where there's a concentration of eyewatering sulfuric compounds. Now you're cookin' (not cryin'). If you love onions as much as we do, read on for an easy primer.

Buying
In general, look for onions that are heavy for their size and free of blemishes.

Storing
Keep bunched scallions and leeks in the vegetable bin of your refrigerator and use within 4 days. All other types should be stored in a cool, dry place for up to 2 weeks.

1. Red Onions
These are a good choice for using raw, as in salads, garnishes or salsas. They're also great when grilled and have the bonus of maintaining most of their color.

2. Scallions
Sometimes referred to as green onions, they have a pleasing mild flavor that lends itself to using raw in salads and as a garnish for soups or pasta, as well as in quick-cooking dishes like stir-fries.

3. Yellow Onions
These full-flavored standbys can be put into almost anything. When cooked, they turn a light brown and add a tangy sweetness to your dish.

4. Vidalia
Grown in Georgia, where the low-sulfur soil gives them an intense sweetness, Vidalias can be eaten raw. When cooked, they make great onion rings and also add a caramelized flavor to pastas, roasts and casseroles.

5. Shallots
Sometimes mistaken for garlic because of their similar shape, shallots have a sweet, bold flavor. Ideal in sauces and gravies, or sautéed and added to vegetable side dishes. 6. Leeks Heartier than scallions best when sautéed. Trim both ends and wash well. Slice thinly and use as a base for stews and soups or add to braised meat dishes.


How to Caramelize Onions: A Step-by-Step Guide

Caramelized onions are one of those magical ingredients that can transform the ordinary into the extraordinary.

Step 1: Sliced Onions
Start with sliced onions and olive oil in a sauté pan on medium-high heat. You want a big pan so the onions have room to do their thing. And make sure you have plenty of sliced onions. They're going to shrink down significantly when caramelized.

Step 2: Add Salt
Hit them with some salt. This will draw out the moisture. As they cook, they'll first get soft, then juicy. Then, this concentrates and they begin to brown, or caramelize, making them sweet and delicious. It will take about 10 to 15 minutes.

Step 3: Stir and Shake
Stir occasionally and enjoy the process. Give the pan a shake every once in a while.

Step 4: Add Water
Feel free to add some water to help release those caramel-colored bits of goodness on the bottom of the pan. Keep going until the onions are tender and a deep golden brown.

Step 5: Add Extra Flavor
If you want to be fancy, add some wine or liquor for extra flavor. Madeira wine or brandy goes well with onions. Always taste what you cook and add some seasoning if needed. Tip: Caramelized onions are great on burgers and steaks, as well as in salads and soups.


How to make dried Onions

Alternatively, another method to preserve onions is to dry them. Dried onions are delicious, not only they add the classic and tasty “onion flavor” to your dishes, but they also add that special crunchiness that can make your meals a bit more creative and “special”.

Even if it sounds complicated, the procedure of drying onions is pretty simple and does not necessarily require a dehydrator. Mind you that if you choose to dry onions in a “normal oven”, it can be done, but it will be a bit time-consuming. Furthermore, dry onions is a rather “smelly business”. If you have enough time and don’t mind the onion smell to linger over your home for a while, go ahead!

To dry your onions, simply wash them and remove the outer “paper shell”. Cut off tops and root ends from your onions and slice them in cubes. Try to have them cut in an even thickness.

If you have a dehydrator, simply place your onions inside the machine at 130F to 140 for 3 to 9 hours. Alternatively, place your chopped onions on a baking tray lined with baking paper and set at the lowest temperature. Let them inside the oven until they are dry and check them periodically. It might take a while, but you’ll have amazing, golden dried onions in the end!

Once the onions are dried, store them in glass jars in a cool and dry place.

All in all, onions are an important ingredient in the kitchen, a versatile “must-have” that is important to store properly so that they can last in good condition for the longest amount of time. They come in different types and sizes.

We’ve provided you with an ultimate guide about some methods to preserve onions properly and add different flavors to your meals: enjoy!


White onions have the crunchiest and sharpest taste. Want to make salsa, a stir-fry or chutney? These are the right onions to choose since they add that extra crunch. White onions are definitely on the other side of the spectrum when it comes to popularity, and are mostly used in Mexican cooking. They’re also bigger in size and not very sweet, which is why they go well in white sauces, potato and pasta salads.

Here’s a recipe for a delicious Onion and Golden Raisin Chutney from Martha Stewart that can be made in three easy steps.

  • 2 tablespoons olive oil
  • 1 large white onion, halved and sliced crosswise (about 3 cups)
  • Coarse Salt to taste
  • 1/3 cup golden raisins
  • 1/4 cup chopped crystallized ginger
  • 2 tablespoons champagne vinegar

Step 1: Heat olive oil in a medium skillet over medium heat. Add the white onions and salt to taste making sure to stir often. We want the onions to soften and look translucent. Lower the heat and continue to cook until onions have caramelized and browned.

Step 2: Increase heat to medium-high and add raisins and ginger. Stir frequently until raisins have plumped and browned (it should take about two minutes).

Step 3: Add 1/2 cup water and reduce heat to medium. Cook until all water has evaporated and pan is dry (it should take about 2 minutes). Pour in vinegar and cook until evaporated.


Yellow Pea Soup Day!

Yellow pea soup has been a tradition since medieval times in Sweden, originally served as a nutritious Thursday supper prior to non-meat Fridays in line with their religious beliefs. The custom of Thursday pea soup is still popular in many households, at school lunches and in the army mess… always with pancakes, whipped cream and jam for afters that day!

Traditionally the soup is served with Skånsk mustard that is fairly strong and semi-smooth however we also enjoy it with Galloway Wholegrain Mustard when in Scotland. As pulses have a habit of making their presence known a few hours later, a wee dram of sweet liqueur is recommended to aid digestion and inhibit gas! This is presumably not served at school lunches and I couldn’t possibly comment on the army!

As it is based on cured pork and yellow peas it makes sense to cook a large batch when I have just boiled a Ramsay ham as I then have 2L of ham stock, a perfect base for the soup, with some ham trimmings added. If not, you can improvise by frying a few chopped rashers of bacon with the onions at the start also works, then add only water, never commercial stock, and season more generously. Some like it thick and solid whilst others prefer their soup a thinner consistency…the choice is yours to thin down with a little extra water if wished.


How to Caramelize Onions

Basic knowledge and time are all that&rsquos need to perfectly caramelize onions. First peel and dice onions into roughly ½-inch pieces. You can also cut them into strips if you prefer.

Heat olive oil in a large pan or skillet to medium heat. Add onions and salt. Cook for 5&ndash7 minutes, stirring often, then reduce heat to low.

We start with a higher heat to speed up the process, then cook over low heat (if we only cook on low it can take 40-45 minutes to caramelize). Continue to cook on low for at least 20&ndash25 minutes stirring occasionally to prevent burning or sticking. You&rsquoll see the onions start to shrink and turn translucent.

They&rsquoll eventually turn golden brown. You may need to add another tablespoon of oil to prevent sticking.

The onions will go from golden brown to a rich, dark brown (but not black). They should have shrunk by about half and may even start to break up.

At this stage the onions are done and caramelized. Remove from heat and use in your recipe or as a topping.

You can cook extras and store in the freezer for later use. This saves you time as some recipes only call for a small amount. Caramelize a large amount of onions at once, then freeze in separate portions in small bags. Defrost what you need in the fridge the night before.

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