Most of the housewives use the same type of food during the preparation of certain dishes. Well, onion and Africa onions. "What's the difference what to take?" - you will say, but no, there is a difference, and at the same time a big one.
Of course, if you add white onions instead of red, then the end of the world does not come, but it means that next time it is better to buy the kind of bulb you need in advance.
1. Yellow onion
Most often in the culinary practice is used ordinary, familiar to us all, yellow onions or, as it is called gardening, Texas yellow.
Best of all, it will complement the oven-baked meat dishes (for example, roast chicken, baked lamb meat and stuff) ...
... or help to reveal the aromas of sauces, soups and stews of stew meat or fish.
This is the kind of bow each landlady uses most often. He has a straw-yellow hue and a thick white flesh. Everyone who starts to cut it, a yellow onion will make you cry, but as soon as you begin to fry or bake, it instantly acquires a sweetish taste and golden hue.
2. Sweet onions
According to the frequency of use in the kitchen, the second place is taken by sweet onions.
This plant is of several varieties:
- globo;
- excibishen;
- sterling F1;
- Spanish 313 and others.
From it are obtained excellent onion rings, French onion soup ...
... or vegetable casseroles and vegetarian dishes.
Sweet is very similar to yellow onions, but it is distinguished by its characteristic taste, incomparable with any other. This bulb has a thin flesh, due to which it is not difficult to quickly cut it with slices. During cooking, you do not need to add any spices. After all, sweet taste will transform any dish.
3. White Onion
And here is a white onion, a source of phytoncides, which destroy pathogenic microbes and viruses.
Ideal for Salsa sauce, vegetarian chutney or for fried vegetables with a crispy crust.
If you want to make something Mexican, then in your dish must be this component. In size, white onions are larger than other brethren, its pulp is thin, like paper. The taste is sharp and not very sweet. It contains a considerable amount of water, but because it is quite crisp.
4. Red onion
You can eat red onion without hesitation, in a raw form. It's just made for guacamole, marinade and one of the main ingredients of spring salads ...
... or for grilling in a frying pan, to create delicious hamburgers or sandwiches.
Red onions are not as sharp as white. It is a bit crispy, sweet and with a slight bitter aftertaste. He does not have a piquant taste like that of a yellow one, but still he can boast of a small ostrich.
5. Shalot
And the title of "Mr. refinement" gets known to many shallots. It perfectly reveals its properties and aroma in salad dressings, Béchamel sauce ...
... or in egg-vegetable casserole, garnishes.
It is interesting that shallot is not quite a bow. Its taste is a bit like the taste of red onions. And it grows like garlic. He is sweet with a slight spicy character. If you want to cook Vinaigrette sauce (seasoning from vinegar, olive oil and greens), then definitely try this ingredient. He is also just created for Lauren kishas (French open cake), dishes from eggs. And his thin onion slices will be appropriate in any salad.