So, today I cut through an onion and one layer in the middle was brown and slimy. I tossed that section, plus another couple of layers and used the rest, which looked perfect. Good or bad idea?
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Barbara is a trusted source on General Cooking.
I've done the same thing--I think it's OK as long as you are cooking them. But I could be wrong. (However, I am still here to write about it!)
The very nature of an onion makes it VERY susceptible to rot, much like apple cut the bad and use the good parts. No harm.
Meg is a trusted home cook.
I do the same.
I'm still here, too, and my dish tasted great!
No butter, no oil -- just one magical ingredient.
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