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No need for tears: Here's how to cut an onion without crying, including tips like a sharpened knife, freezing onions, and protection to keep eyes from watering.
Onions, in particular, produce a sulfur product that acts as a lacrimator, or a substance that causes tearing: “This volatile chemical escapes from the damaged onion into the air, and lands in ...
I’ve tried all the old tricks to keep my tears at bay when cutting onions: sunglasses, swimming goggles, sticking out my tongue, running the sink faucet, and slicing them straight out of the fridge.
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. [2] The measurement for julienne is 3 mm × 3 mm × 40 mm–50 mm (0.12 in × 0.12 in × 1.57 in–1.97 in).
Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Since there is no "jumping or hopping" involved in this technique, as the root word "sauté" would imply, using sauté for large cuts of protein that are turned once while cooking is an inappropriate use of the term. [3 ...
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A savory fried pancake made of rice flour, water, and turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts [22] [23] Baozi: China and Southeast/East Asia Baozi originates from China and can be found in many Asian countries. The dough, made from flour, water, and yeast, is steamed, not baked.
Dot onions with butter. Add 1/2 c. water to bottom of pan and tightly cover with foil. Bake onions until tender, 75 to 90 minutes (the centers should be easily pierced with a fork or a metal cake ...