How to remove spiciness from onions
Onions are a common ingredient in the kitchen, but their spiciness often puts people off. Especially when mixed with cold dishes or eaten raw, the spiciness is more obvious. How to effectively remove the spiciness of onions and make them taste milder? The following are several methods that have been hotly discussed on the Internet in the past 10 days. They combine scientific principles and practical skills to help you solve this problem easily.
1. The origin of the spiciness of onions
The spiciness of onions comes mainly from sulfides, especially propylthialal, which is released when cut. This substance can irritate the mucous membranes of the eyes and mouth, causing a spicy and tearful reaction. Here are common classifications of onion spiciness intensity:
| onion type | spiciness level | fit for purpose |
|---|---|---|
| purple onion | high | stir-fry, stew |
| yellow onion | in | Cold, raw food (after processing) |
| white onion | low | Salad, raw food |
2. 5 effective ways to remove spiciness
According to recent discussions among netizens, the following methods are widely recommended:
| method | Operation steps | Principle | Time consuming |
|---|---|---|---|
| cold water immersion method | Cut into shreds and soak in ice water for 10 minutes, then squeeze out the water. | Sulfide is soluble in water | 10-15 minutes |
| salt curing method | Add salt, mix well and let stand for 5 minutes, rinse and drain | Osmotic pressure releases spicy substances | 5-8 minutes |
| Acid neutralization method | Mix with vinegar/lemon juice and let sit for 3 minutes | Acid-base neutralization reaction | 3-5 minutes |
| high temperature treatment | Blanch for 30 seconds or microwave for 20 seconds | High temperature decomposition of sulfide | within 1 minute |
| candied method | Add sugar, mix well and refrigerate for 20 minutes | Sugar coats spicy molecules | 20 minutes |
3. The best choice in different scenarios
According to recent actual measurement comparisons by food bloggers:
1.Salad: Prefer the combination of cold water soaking method + acid neutralization method, which can not only maintain the crispy taste, but also remove the spiciness and enhance the freshness.
2.Burger/Sandwich: Candied onion slices have a balance of sweetness and spiciness and are the most popular.
3.emergency use: The microwave heating method is the fastest, but it will lose some moisture.
4. Comparison of actual measured data from netizens
A poll initiated by a food community showed (sample size: 1523 people):
| How to remove spicy food | Satisfaction | Ease of operation |
|---|---|---|
| Ice water immersion | 89% | ★★★★ |
| pickled with salt | 76% | ★★★★★ |
| lemon juice treatment | 82% | ★★★ |
5. Tips from professional chefs
1. When chopping onionscut lengthwise(with the grain) less spicy than when cut crosswise.
2. Refrigerating onions for 1 hour before processing can significantly reduce the release of volatile substances.
3. Mix it with fat (such as olive oil) to further alleviate the spicy irritation.
Through the above methods, you can choose the most suitable way to remove spicy food according to your actual needs. In the recent topic #Onion Remove Spicy Challenge# on social platforms, the finished product of the ice water soaking method has received the most likes, so you might as well try this method first!
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