2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fresh onions have many of the qualities of the old onion. It is good to use quickly after it is detached from the garden or bought from the store. Its feathers are the most fragile and perishable. If we wait with the preparation of fresh onions, we must take care of the storage of green feathers first.
They are washed and treated with water immediately before use. If we do not observe this, they will soften and loosen. Under no circumstances should we stew and steam onions, wrapping and storing them in plastic bags.
Frozen fresh onions is a great addition to any dish and a reminder of fresh spring salads in winter. We must first wash it, and then let it dry. We do not need to soak it with kitchen paper, staying long enough, it will splash out of the water. We do not peel the outermost layers of onion plumage, because they naturally protect it and will store it further when frozen.
The same goes for the root system. Once already the fresh onion is washed and it has dried, we cut it into as large pieces as possible and put it in a plastic bag - preferably in one with a zipper. We try not to treat the green peppers and keep them whole. We can put them in a bag separate from the white part of the onion or in a long enough envelope.
Fresh garlic is an extremely useful vegetable. Contains vitamins B5, C, calcium, zinc, iron. Store in a cool, dark place, in an open clip or box, so as not to steam.
The cloves can stay and have a fresh look and fresh taste for more than 8 weeks, if they remain undivided in the bulb during storage, otherwise the fresh garlic spoils within 10 days.
When putting it to freeze the same rules are followed as for fresh onions. First wash well and leave to dry. The upper ends of the feathers can then be removed or the garlic left whole to the part of the green stem above the bulb from which the feathers begin to leaf.
It is recommended that the head of garlic remains intact and the cloves in it unbroken. So we can proceed to freezing by placing the fresh and processed garlic in a plastic bag.
Some prefer to store only its cloves, then they are separated and a small clove is placed in an ice cube tray with water and then frozen.
The simplest rule at freezing fresh onions and garlic is to keep them dry and not cut too small, so we will avoid the loss of their taste, and their shape will be preserved as close as possible to the natural look.
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