When chopping spring onions for cooking or to use in a salad, how much of the stem (i.e. above the bulb) should you use? It seems to me that if you go too high up, the taste becomes bitter. Is there a rule of thumb about this? Sounds silly (i've been cooking for decades) but I never got a satisfactory answer about this...
2006-07-30 18:36:49 · 8 answers · asked by joethedotcom 2 in Food & Drink ➔ Cooking & Recipes
Depends on the way I use it:
when cooked or fried I use the lot, including the green (adding the green some minutes before the white).
When raw mostly only the white (but keeping the green to add to something later)
2006-07-30 18:47:14 · answer #1 · answered by Janneke 3 · 2⤊ 0⤋
How To Chop Spring Onions
2016-12-14 20:23:03 · answer #2 · answered by ? 4 · 0⤊ 0⤋
How To Cut Spring Onions
2016-09-28 08:15:18 · answer #3 · answered by sardeep 4 · 0⤊ 0⤋
I cut off the root and peel off dried portions then slice at a diagonal fairly thin all the way up the green stalk.
The key is to chop and top soups, salads or seafood immediately afterwards. Green onions get slimy if cut up and sit on the cutting board.
2006-07-30 18:48:32 · answer #4 · answered by Kamikazeâ?ºKid 5 · 0⤊ 0⤋
I like the mix of bulb and stem, so I just trim off anything wilted and chop up the rest. You are right about the slight increase of bitterness as you leave the bulb, though. I guess the right answer is- Whatever YOU like!
2006-07-30 18:41:20 · answer #5 · answered by druid 7 · 0⤊ 0⤋
leave a 2 inch part from the top, and use the remaining continuously.
2006-07-30 19:08:02 · answer #6 · answered by MADDY 3 · 0⤊ 0⤋
Ur suppose to use all of ot to the white part. dont use the white part use errthang else KK .
2006-07-30 18:41:39 · answer #7 · answered by michele l 2 · 0⤊ 1⤋
Hope this helps!
2015-05-01 21:26:30 · answer #8 · answered by Uli 1 · 0⤊ 0⤋