The recipe says that I should chop up an onion and place it in cold water for at least 30 minutes. What's the purpose of doing that?
2007-08-28 08:36:42 · 6 answers · asked by Marathon Runner 2 in Food & Drink ➔ Cooking & Recipes
It gets rid of the harshness of the onions and gives them a softer flavor
2007-08-28 08:42:39 · answer #1 · answered by wes_tara 2 · 1⤊ 0⤋
The reason for this is to reduce the pungency, sharpness and aftertaste of the onion. If you cant do it for 1/2 hour then just placed the diced onions in a strainer and run cold water over them for at least 1 minute.
2007-08-28 08:47:34 · answer #2 · answered by Anonymous · 1⤊ 0⤋
I have never heard of such a thing. When I make mine I just slice the onion. When cooking the onion, garlic and pepper I break the onion into rings. The cacciotore never has an onion flavor.
2007-08-28 16:55:50 · answer #3 · answered by Tin Can Sailor 7 · 0⤊ 0⤋
Honestly you don't need to soak your onions.I worked at a Famous Italian Restaurant in Occidental, Ca thats still open after 150 years of operation called the Union Hotel. We cooked 150 pounds of chicken cacciotore a night. Just separate the layers before placing on the chicken.
2007-08-28 21:54:38 · answer #4 · answered by David H 6 · 0⤊ 0⤋
remove the flavor
2007-08-28 08:42:36 · answer #5 · answered by Anonymous · 0⤊ 0⤋
maybe to let some of the acidity of it out.........
2007-08-28 08:52:57 · answer #6 · answered by Lulu 3 · 0⤊ 0⤋