230
The finely sliced rings or death.
(lemmy.world)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 12 Jul 2025
230 points (96.4% liked)
memes
16721 readers
1106 users here now
Community rules
1. Be civil
No trolling, bigotry or other insulting / annoying behaviour
2. No politics
This is non-politics community. For political memes please go to !politicalmemes@lemmy.world
3. No recent reposts
Check for reposts when posting a meme, you can only repost after 1 month
4. No bots
No bots without the express approval of the mods or the admins
5. No Spam/Ads/AI Slop
No advertisements or spam. This is an instance rule and the only way to live. We also consider AI slop to be spam in this community and is subject to removal.
A collection of some classic Lemmy memes for your enjoyment
Sister communities
- !tenforward@lemmy.world : Star Trek memes, chat and shitposts
- !lemmyshitpost@lemmy.world : Lemmy Shitposts, anything and everything goes.
- !linuxmemes@lemmy.world : Linux themed memes
- !comicstrips@lemmy.world : for those who love comic stories.
founded 2 years ago
MODERATORS
It's true though.
As I say to the onion-haters, "They're in almost all the food you enjoy: you just don't know it."
So is plastic, apparently, but nobody is insisting that if I would only eat it prepared differently that I would love it.
Disagree, one of the reasons I'm an onion hater is precisely because they're in flipping everything. Anything savoury is likely to have that pervasive thickness that chases any other flavour out.
You're not wrong. I love onions, but I will freely admit that they are a powerful flavor and they are basically in everything.
I will note that if you're in this camp, that if you soak your onions in water for a couple minutes after slicing they are significantly less pungent, and will allow you to taste the other stuff better without sacrificing the texture they add
And, if you instead soak them in a thinned, high-fat dairy of your choice (ie. buttermilk, diluted crème fraîche, etc.), the onions' allinases are even more delicate and allow for the subtle notes of your chosen cultivar to be enjoyed in their place. FWIW, this is a key step in fried onion rings.
“deflaming”
I'm curious about how far your onion dislike goes. For example, I recently cooked lohiketto, a Finnish salmon soup. It feels like a rare meal that doesn't use onions (it's basically leek, carrot, potatoes, cream, salmon and dill), but the leek sort of fills the role that onions usually would, albeit more delicately.
TIL: In Finland, leeks are like onions.
Cooked onions. Only people who can't cook serve them raw.
There are a number of uses for raw or very lightly cooked onion. In my experience people with rigid rules around how ingredients can be used or prepared often can't cook well
I think that applies in life more generally tbh. People who tend toward extremes don't handle nuance very well. Most of life is nuance
In general, maybe so. But I love a burger with the fresh crunch of a slice of red onion
Nah a good raw red onion is exactly what some salsas and guacs want. Ooh and the occasional salad that could use a bit of bite. And of course sandwiches.
Salad isn't generally "cooking", TBF. Hell, it's one of the reasons why garde manger is the next rung up from commis/chaos goblin. 👩🏼🍳
So... You? 🤷🏽♂️
The more you cut, the more you break cell walls, and the more pungent the onion becomes.
Finally. ty.
The finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife?
Kidding kinda
Pungency is volatile. The first cuts either need to happen right before as garnish, or go into something before all the good stuff evaporates.
If you keep your knife properly sharp, you'll do better in pretty much every cooking project.
A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.
Huge stretch here, but did you watch the ultimate onion guide on YouTube?
Maybe? I've watched a lot of YouTube videos. I spent several years working in a kitchen, which is where that knowledge comes from.