Melman
07-10-2001, 06:08 AM
I learned a couple of things about onions while the BB was down and thought it would be good to share the info.
A while back, we talked about vidalia onions and how to keep them for a long time. I've used the individually foil-wrapped method and have kept them in the back of the refrigerator for quite a while. (Note: I think I found that suggestion originally in an old CL magazine.) I know I've kept them for MONTHS...but not sure if they made it to a year's time.
My one attempts at this is a loud NO, they don't!! :eek: I made the Good Eats Creamed Corn recipe that I posted shortly before the board went down....made it for a huge family dinner at my parents' house!!! I've made this several times with excellent yummy results. Went to the fridge to grab one of my last couple of onions. YUCK!! The whole ball of foil was SQUISHY! The other one was the same way!! I'd say they successfully made it probably 9 months or so with no problem.
This is where I learned my second onion lesson. The only other onion I had in the house was a red onion. I figured the taste would be fine...the look would probably be a little different than normal but didn't think having little bits of red onion in the corn would really be a problem. Finished the dish, tasted it (WONDERFUL!), and put it in a bowl to take to my parents. Ohmygosh! When I opened the bowl, the red onion had lost its color!!! It didn't really look like onions or bell pepper or anything else that could be described. It really didn't look appetizing in its strange unidentifiable color. The taste was fine....you just didn't want to look at it!!
So...do we have any food scientists in here? Any ideas what caused the loss of color???? I wondered if it happened because it was airtight (the Tupperware stuff cuts off all air circulation). Or does corn react strangely with onion?? Who knows. I won't be testing this again!!!! :)
A while back, we talked about vidalia onions and how to keep them for a long time. I've used the individually foil-wrapped method and have kept them in the back of the refrigerator for quite a while. (Note: I think I found that suggestion originally in an old CL magazine.) I know I've kept them for MONTHS...but not sure if they made it to a year's time.
My one attempts at this is a loud NO, they don't!! :eek: I made the Good Eats Creamed Corn recipe that I posted shortly before the board went down....made it for a huge family dinner at my parents' house!!! I've made this several times with excellent yummy results. Went to the fridge to grab one of my last couple of onions. YUCK!! The whole ball of foil was SQUISHY! The other one was the same way!! I'd say they successfully made it probably 9 months or so with no problem.
This is where I learned my second onion lesson. The only other onion I had in the house was a red onion. I figured the taste would be fine...the look would probably be a little different than normal but didn't think having little bits of red onion in the corn would really be a problem. Finished the dish, tasted it (WONDERFUL!), and put it in a bowl to take to my parents. Ohmygosh! When I opened the bowl, the red onion had lost its color!!! It didn't really look like onions or bell pepper or anything else that could be described. It really didn't look appetizing in its strange unidentifiable color. The taste was fine....you just didn't want to look at it!!
So...do we have any food scientists in here? Any ideas what caused the loss of color???? I wondered if it happened because it was airtight (the Tupperware stuff cuts off all air circulation). Or does corn react strangely with onion?? Who knows. I won't be testing this again!!!! :)