The distinctive smell and taste of onions are not to everyone’s liking, yet that’s no reason to exclude this essential ingredient from your cooking. Fortunately, there are various culinary tricks to reduce the pungency and bitterness of onions. Here’s an evaluation of popular methods, their drawbacks, and a proven solution for tackling the problem.
Common Methods and Their Limitations
1. Soaking in Water
One of the traditional recommendations is to soak sliced onions in water for a while. However, while this can reduce the strong aroma, it often fails to effectively remove the bitterness completely.
2. Scalding with Boiling Water
Some cooks place chopped onions in a colander and pour boiling water over them. While this may help diminish the sharpness, it comes with risks: there’s a chance of burning yourself, and the onion’s texture may change, making it less desirable for some dishes.
The Best Way to Remove Onion Bitterness and Smell
The most effective method is to slice the onion and rinse it under warm running water at a temperature of around 60-70 degrees Celsius (140-158 degrees Fahrenheit) for about 45 seconds.
This approach accelerates the chemical reactions within the onion, effectively reducing bitterness and its strong odor without compromising the texture. It’s a quick and safe technique that preserves the onion’s integrity while making it more palatable for your recipes.