~Information in the kitchen~

~Information in the kitchen~

Leeks: the white root ends on this allium are what we eat (the sturdy green leaves are fibrous). Leeks’ many thin layers trap dirt, so to clean them, cut off the root end, then rinse under running water. Usually sliced thin, leeks have a mild, buttery onion flavor when cooked.

Scallions: slender scallions, also called green onions, are often mistaken for very young bulb onions. In reality, they’re a distinct variety that will never be bulbous. Use both the white and green parts, unless a recipe specifies otherwise. While the white part can be cooked, the green stems are best when used raw- they can burn quickly.

Chives: although usually used like an herb, chives are actually classified as an allium. The tender green tubular stalks have a fresh, delicate onion flavor without any lf the heat. They’re best used raw or added at the end of cooking so they hold their color.

Yellow onions: These are the most versatile and commonly used onions (88% of US onion crops are yellow). They’re very pungent when raw, but the heat disappears when cooked. Fresh varieties with thin skin, are milder than the storage onions with thick skin.

White onions: They’re just as pungent as yellow onions, but white varieties tend to have a sharper, cleaner flavor, and a slightly shorter shelf life. Mexican cuisine uses white onions almost exclusively, primarily due to availability and tradition.

Red onions: These onions tend to be a little less pungent than white or yellow varieties and their rings are often irregularly shaped. They’re best used raw so their purplish-red hue stays vibrant. Red onions turn a muddy color when sautéed, but hold their color when grilled or broiled.

Shallots: thin-skinned shallots grow in clusters. With their fine layers, they’re like small, tender onions that have a more delicate flavor and texture, and are also more expensive. Use raw, or cook them for subtle oniony flavor.