Text 22507, 87 rader
Skriven 2007-11-09 13:45:30 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BIG 'OL ONION 71109
===========================
 -=> Quoting Dale Shipp to Burton Ford <=-

 BF> How do I easily get the tannish colored thin outer skin off of a
 BF> Vidalia type onion?

 DS> Sorry, but that information is reserved for cooks.

Don't look now, but I fear Burt is becoming one.  I have photographic
evidence of this strange transformation.
 
 BF> Do most of you eat the tough inner outer greenish skin?  Either raw or
 BF> cooked?

 DS> Not I.  Some would put the outer skin into a broth mixture.   When
 DS> we want to slice or chop an onion, I cut off the end where the stalk
 DS> would have been (as opposed to the end with some roots on it).  
 DS> Then I use a sharp knife to score through the top layer of onion, top
 DS> to bottom in a couple of places.   Having done that it is not hard to
 DS> peel off that layer, leaving the underlying good stuff intact.   If
 DS> I am going to chop the entire onion, I'll cut off the root end then
 DS> cut the main part into slices and chop.   If I am going to do slices
 DS> or only use part of the onion, I leave the root end on.  It can serve
 DS> as a bit of handle.

As I use a lot of onions in my preferred dishes, I have developed a
fairly efficient method of peeling/chopping.

First, cut off the stem end, then with the onion on its side, but
rolled until the edge of the cut part is in contact with the cutting
board, cut downwards almost to the board.  The 2 halves of the onion
will be joined by the un-cut portion of the skin, which gives a good
starting point for peeling back the skin.

To chop, each half is then placed with the cut side downwards, and held
by the fingernails at the root end while radial or vertical cuts are
made parallel with the major axis of the onion with a sharp-pointed
vegetable knife, almost to the remaining root end.  Still holding the
root end with the fingernails, the remaining cuts are made at right
angles to the previous cuts, beginning at the stem end and working back
towards the root end, the last part of which is discarded.

For Burt's sandwiches, the radial/vertical cutting stage can be
omitted, leaving the final cutting producing semi-circular slices
suitable for salads and sandwiches.

Now he can get going on something like the following.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 13 Minute Club Sandwich
 Categories: Mains, Beef, Burgers, Luncheon, Quick
      Yield: 4 servings
 
      4    Beef- blade steaks; sl thin
    1/4 c  BBQ & Onion Sauce
      8 sl Bread- wholemeal
           Butter OPT
      1    Onions; sl thin
      2    Tomatoes; sliced
      1 ea Cucumbers; sliced
    1/2 sl Lettuce; shred
    1/2 c  Alfalfa sprouts
      4 sl Cheese- tasty
 
  Lightly pound the steaks & trim of excess fat. Preheat the grill to
  medium high. Brush with the BBQ sauce & grill 2 or 3 minutes on each
  side, basting occasionally.
  
  While the steaks are cooking, place all the other ingredients onto 4
  slices of buttered bread.
  
  Remove the steaks & lay on top of the salad vegetables. Cover with the
  remaining bread, cut in half & serve.
  
  * Wrap the grilling steaks for freezing so that they can be removed
  individually to cook from the frozen state. Use high grill heat to
  seal each side & thaw, reduce the heat & finish cooking.
  
  From: SHORT CUT CARD Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)