New Cook Needs Help!

[jg1]

Here are just a few questions? I appreciate all help.

1. What the 'tops' of green onions? the white or the green?

2. How do you grate lemon rind? I tried to use my mini grater but it was nearly impossible and juice went everywhere. UGH!

3. Is there anything that can substitute for red wine vinegar in pasta and rice salads? I hate the taste!

[Beth]

1) The tops are the green parts

2) I use the smallest part on my stand up grater, but you only grate through the yellow part of the skin.

3) Try white wine, balsamic or rice vinegars. If you really just don't like the acidity of the vinegar, try the rice vinegar (the mildest) or some wine.

[Searcher]

Hi jg,

The top of a green onion, also called a scallion, spring onion or a bunching onion, is the green part.

To zest a lemon, you can either gently grate a whole lemon on a box or hand held grater (one of the new microplane graters are great for zesting) or if you want strips, you can remove the peel with a knife or peeler, scrape all the white membrane off and slice thinly with a knife.

You can use red wine instead of red wine vinegar or white wine for that matter, a white wine vinegar, or a rice wine vinegar has a nice mild taste. Anything that tastes good to you is the right thing to use.

[SusanMac]

Welcome to the BB! As you have probably already found, there's a wealth of info around here. Here's my 2 cents for your Q's...

1) The part of the onions you want to eat are the white parts. (I think the green leaves are considered the top, but I'm not positive). You actually can eat some of the green portion (closest to the white part), but it's a matter of taste. I find the green part is a bit too "grassy" for me, and quickly loses the onion flavor. The onions I've seen at farmer's markets this summer are *awesome* and *huge*! Yum.

2) I typically use the large holes on my grater box and it works well. There is a specific tool for grating citrus (check out Bed Bath & Beyond for tons of kitchen tools), but I've never tried it. The key is to make sure and just grate the yellow peel. Once you hit the white part, move to a different section. Hopefully someone else will have some more tips for you here.

3) There was a recent thread about favorite flavored vinegars, so if you do a search, you should find a ton of info. There are definitely some vinegars I like better than others, as well. I *love* the bitter flavor of balsamic. But, if you're looking for something light and sweet, rice vinegar is absolutely wonderful! Rasberry vinegar is also nice in many recipes due to the very slight berry flavor.

Good luck and have fun!

[heatherfeather]

As far as the green onions are concerned, I can understand & appreciate your confusion. I grew up in the Northeast where "green onions" when mainly called "scallions." I have since learned that in different parts of the country, "scallions" are also called "green onions" and also, in the South, they are also referred to as "green onion tops." When I first heard the term "green onion tops," I thought that the recipe referred to only the green top portion of the scallion - but I have since learned that recipes calling for "green onion tops" mean the entire scallion - white & green parts. Now - some Southern recipes will further confuse you by saying "1 bunch green onion tops, white only" - this translates to using just the white portion of the scallions. In the rest of the country, when a recipe calls for green onions/scallions, you may use both the white and green portions of the scallions (although you would cut off the little root end at the bottom of the white part and I usally trim off the top half inch of the green part. Some folks only use the green part for garnishes. It is up to you - if you like how they taste, go ahead and slice up the whole scallion. The white part tastes more oniony and the green part is more like fresh chives.

Second question - when you zest any citrus fruit, first wash the fruit, then use a "microplane grater" for best results. Do not cut the fruit - leave the lemon whole while zesting and then cut it to retreive the juice. Don't grate into the white part of the rind - that part is very bitter. "Microplane graters" are lone and narrow graters with tiny holes. If you don't have one, you can use the samllest holes on a regular hand held grater, but be carefully not to push too hard on the lemon or you will grate the white and well as the yellow zest. For strips of lemon zest/rind, you can use a lemon zester or a vegetable peeler to remove long skinny strips, which can then be diced.

Is it the taste of vinegar you don't care for or the red wine taste? White distilled vinegar is just plain, unflavored vinegar. Apple Cider vinegar has a mildly sweet flavor. Regular Rice Wine Viengar is very mild, Seasoned Rice Wine Vinegar is sweetened. Balsamic Vinegar is very sweet and rich tasting - with a grape flavor.