How To Neutralize Onion Taste In Food?

Onions are the most common ingredient in many a recipe , and from every corner of the world.

From dips to salads, onions act as the game-changer in every kitchen.

Pungent and powerful, the sharp, crisp onion taste may not be for everyone.

Onions are a versatile, healthy vegetables that are frequent additions to every dish.

If used in large quantities, their powerful taste can overpower a meal instead of playing a supportive, savory role.

The potent taste of onions is due to the building up of sulfur in the onion layers.

The bigger the size of the onion is, the more time it has stayed underground, and the more sulfur is deposited in its layers.

Younger and smaller onions have a tendency to be less potent. Onions with flaky skin that appear to be peeling off are old onions that might have a stronger taste.

Soaking onions in water can make them crispier after they are cooked.

In addition, you can salt onions and let them sit for about 15 minutes, removing the compounds that are responsible for the pungent taste as well as the excessive moisture.

After salting, remove the salt by rinsing or wiping them down.

You can also chop the onions, add some vinegar and salt and microwave them for a few seconds.

This can help reduce the potency of the taste.

The potency of the onion also depends on the variety. White onions and shallots have a less powerful flavor than red or yellow onions.

Raw onions have a pungent, powerful taste while cooking onions removes some of the compounds that give the strong, oniony taste.

Remove onion taste from cutting board

If your chopping board is wood or absorbs flavors, you can sprinkle salt on the board’s surface and leave it overnight.

The pungent taste and any excess moisture will vanish the next day.

In addition, you can prepare a bleach solution with one teaspoon of bleach with a cup of water.

Both wooden and plastic boards can be cleaned with this bleach solution to remove the taste of onion.

Baking soda, vinegar, and 3% hydrogen peroxide can also act as a disinfectant.

If you’re using a wooden chopping board, you can use food-safe mineral oil to protect the surface and prevent the board from cracking or warping.

How frequently you oil your wooden board depends on the amount of usage it goes through, ranging from every few weeks to several months.

Before you oil your board, clean it thoroughly with lemon and salt. Sprinkle salt around the board and scrub it with a cut lemon.

Dry the board thoroughly and apply mineral oil at night, letting the oil sit overnight.

A quick rinse the next day will remove any excess oil and prepare the board for use.

Do not soak wooden boards or use a dishwasher, as they might crack or warp.

In addition, sprinkling salt throughout the board and leaving it overnight will remove any excess flavors or moisture.

No kitchen is happy without a premium cutting board. It is a vital part of the kitchen used several times daily.

Wooden cutting boards are durable and can withstand frequent daily use.

With proper maintenance, a wooden board can last years, making it economically efficient.

When preparing food such as meats or onions, wooden boards can be washed with regular dishwashing liquid, or a homemade solution of baking soda and vinegar.

The way the knife slices into the board also makes wooden boards ideal.

While poor quality plastic boards frequently end up scratched and damaged, a wooden board is studier as the knife slices through the fibers of the wood and doesn’t leave marks.

The indents caused by knife marks in plastic can be difficult to wash, leaving prime targets for bacteria to develop and spread.

If a knife damages a plastic cutting board, cross-contamination is more likely, and unwanted germs could end up in your carefully prepared meal.

It is also possible for mold to grow on an old, worm board.

Knives stay sharper for longer when used on a wooden board compared to that of plastic.

When cutting thicker foods like meat and potatoes, a chunky, solid wooden board is a more ideal surface than a lighter, portable plastic board.

Lighter boards that might move around or slip on your kitchen counter are not ideal when you’re handling sharp knives or meat cleavers!

Plastic or polypropylene chopping boards are less attractive than their wooden counterparts, but they often are more affordable.

You can have multiple plastic chopping boards color-coded according to their intended use.

For example, red can be for raw meat and fish, while another color can be for vegetables and fruits.

The four common materials used in chopping boards are wood fiber, wood, plastic, and ceramic.

Ceramic boards are delicate and can dull your knives.

Boards with liquid-catching grooves are trickier to clean.

Simple boards with a bench scraper are way easier.

Quality wooden boards are stylish, sturdy, and can last for years if properly maintained.

Unlike their plastic counterparts, they cannot be washed in dishwashers.

Food-safe mineral oil can be used to treat wood to maintain a smooth surface and prevent the board from drying out or warping.

Oiling can be done about once a month, or every few weeks.

To oil your boards, clean them thoroughly with lemon and salt.

Sprinkle the salt throughout the board, and use half a lemon with the cut side downwards and scrub the surface, squeezing gently to release lemon juice.

Let the mixture sit for five minutes then give the board a final rinse with warm, soapy water.

When the board is thoroughly dried, apply the mineral oil at night and let the oil soak in overnight.

A quick wipe the next morning will take care of any excess oil.

Do not soak wooden boards in water, or they might warp and crack.

If the wooden board retains the onion taste after chopping onions, a weak bleach or 3% hydrogen peroxide solution can be used to remove the flavor and odor.