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?
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!
Please enter a valid email address.
Well played. You deserve a cookie.
And how to make it yourself
Marlene Dietrich's Favorite Cocktail
What it Was Like to Grow Up Around a Professional Cook
A One-Pot, No-Mixer Chocolate Cake
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)