About Onion by Chef Raghu
About
Onion by Chef Raghu
In an
ideal world, the onion in any cooked dish would be fried in some kind of oil or
fat so that in the cooking process the starch it contains when raw is changed
into sugar, giving it a sweet, mellow flavor. However, if all fats and oils are
proscribed for health reasons, commercial minced dried onion is a good substitute.
I use
1 tablespoon of the dried onion in place of every 5ounces of the fresh, it doesn’t
work so well in dishes where a larger quantity of onion is uses ad a main
ingredient rather than a flavoring, since dried onion, even when reconstituted
in the cooking process, does not produce the same bulk or texture as the fresh
variety.
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