The Food Lab: Better Home Cooking Through Science

(Nandana) #1

  • Red onions are rarely used for cooking, as


their    pigment     can     turn    an  unappetizing    blue    with
prolonged cooking, throwing off the color of your
finished dish. Slightly more pungent than white or
sweet onions, red onions are best used raw or in
simple, quick-cooking applications, like on the grill
or under the broiler.
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