Confused about scallions..?

Question

I have a recipe that calls for 1/2c. chopped scallions, and another that calls for 1/2c. chopped green onion. I'm just wondering what part of the onion to use for each..the green, the white, or both?

Answer 1

for most recipes you can and should use both ends, the exceptions being something like a cream sauce or as a final garnish. If you were to use the greens in a cream sauce then add them at the very end of the cooking because if you add them while your sauce is cooking then not only will they get mushy but they will also impart a slight greenish tinge to your sauce. For garnish then that depends on the dish, some people like only the chopped green ends for color while others use the entire scallion- say for something like garnishing chili, where it really doesn't matter.

Answer 2

There are enough non-Americans in Miami that you can easily eat well enough. Just stick to the authentic Cuban and otherwise Spanish-speaking restaurants and things will be O.K. The real culprit is not food, but the way that farming is shifting from individual caring farmers to large corporations that rape the land and treat animals like lifeless objects. Disease spreads easier now because farming is done on a much larger scale. It's now more difficult to isolate any bad tomatoes for example because they're all grown the same way on larger pieces of land. When small farms were the norm, it would be much easier to pinpoint the original diseased tomatoes because you could just trace back to one farm. What's worse is when it comes to animals. Did you know that a McDonald's hamburger has meat from about 100 different cows in it? There used to be a time where a burger would be meat from one cow. Now all the cows are just slaughtered together, their meat mixed up together. Anyway, the American public demands cheapness over safety. People simply don't want inspections done properly enough to pay for them. If you can knock 5 cents off the price of a tomato by not doing proper inspections, then that's what Americans will choose.

Answer 3

Unless you're looking for a restaurant quality meal, you can substitute scallions for green onion or shallots or chives or white onion. A scallion is a young white onion so you use the white part. Shallots are the spring onions that are long and green and look like big pencils. Chives are green and thinner than chopsticks. It sounds like the recipe is asking for an onion that's mild in flavour.
PS: US and Australian onions are named differently so I hope I made sense.

Answer 4

Scallions mostly white, Green onion mostly green.

Answer 5

A little of both, but mainly the white.

Answer 6

I use both.