unreasonably large container, the water would have
diluted it more efficiently. Air-drying led to a milder
aroma but also to dried-out onions and a papery
texture.
The best method turned out to be the fastest and
easiest: just rinse away all those extra-pungent
compounds under running water after you slice the
onions—and not just that, but warm water. The
speeds of chemical and physical reactions increase
with temperature. Using warm water causes onions
to release their volatile compounds faster—about 45
seconds is enough to rid even the most pungent
onions of their kick.
But doesn’t hot water turn the texture of an onion
limp? No. Even if you use very hot tap water, it
generally comes out at around 140° to 150°F or so,
while pectin, the main carbohydrate “glue” that
holds plant cells together, doesn’t break down until
around 183°F. There are other bits of the onion that,
given enough time, will begin to soften at hot-tap-
water temperatures, but it takes far longer than the
45-second rinse needed. Don’t worry, your onions
are safe.
nandana
(Nandana)
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